Cel­e­brate Mi­mouna

The Jewish Chronicle - - Life / Food -

about hos­pi­tal­ity. The very re­li­gious don’t cel­e­brate, be­cause in or­der to do so, you need to buy and pre­pare chametz be­fore Pe­sach goes out.”

The fes­ti­val comes in just af­ter mid­night at the close of the eighth night af­ter the start of Passover. Some cel­e­brate it in the evening of what would be be the ninth day. Cel­e­brants en­joy a food-crawl — tuck­ing in at a se­ries of buf­fets at dif­fer­ent house­holds.

“In Paris, the bak­eries in the 19th dis­trict, where many of the Sephardi com­mu­nity live, stayed open late so those cel­e­brat­ing could buy what they needed for their Mi­mouna feast” says Viner-luzzato.

It is said the fes­ti­val cel­e­brates the re­newal of spring and fer­til­ity and a new­be­gin­ningof free­dom­from­slav­ery. Colour­ful, groan­ing Mi­mouna ta­bles of­ten in­clude gold-wrapped choco­late coins sym­bol­is­ing pros­per­ity and riches, as well as yeasted cakes and milk or but­ter­milk. Eggs are eaten to sym­bol­ise fer­til­ity, and dates and pre­serves cho­sen for a sweet new year. There is of­ten pitta bread or tra­di­tional Moroc­can mofle­tas (yeasted pan­cakes) to dip in honey, plus fruits, nuts and choco­late cov­ered apri- cots. Sweet Moroc­can mint tea is served along with wine, dec­o­rated with flow­ers and stalks of wheat.

“We some­times use ro­maine leaves to dec­o­rate the ta­ble and room” adds Viner-luzzato. “The key foods are the mofle­tas and fris casses (fried sand­wiches) but any­thing goes. One year I in­cluded a se­lec­tion of fresh pas­tas and dif­fer­ent sauces. It was what ev­ery­one craved at the end of Passover.”

Viner-luzzato has shared her favourite recipes here, so you in­dulge in your own Mi­mouna feast this year. ( www.home­cook­ing­by­fa­bi­enne.co.uk)

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