Mimouna_Recipes_final

mimOuna shinshinim

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mimouna shinshinim mimouna origins What is Mimouna? ​ imouna is a traditional Moroccan Jewish M celebration held at the end of Passover. It marks the return to eating Chametz (leavened bread) Traditionally, many homes remain open on the eve of Mimouna, and people move from house to house to give and receive blessings, enjoy special holiday dishes, and celebrate together.

Mimouna is famous for its incredible hospitality, vibrant colors, and of course, delicious sweets!

The Vibe: An "Open House" tradition where everyone is welcome, the music is loud, and the table is overflowing with sweets.

mimouna shinshinim recipies

Ingredients

almond coconut cookies

250g ground almonds (almond flour) 250g shredded coconut 150g sugar 150ml oil 25g apricot jam 8g baking powder 7g vanilla sugar A pinch of salt 3 eggs 100g powdered sugar (for coating) 200g blanched sliced almonds (for topping/coating) Instructions Mix the Base: In a large bowl, combine all the dry ingredients.

Combine: Add the apricot jam, eggs, and oil to the mixture. Mix thoroughly until well combined.

Rest: Let the dough rest for 10 minutes.

Shape: * Moisten your hands with a bit of orange blossom water (Mazhar).

Form the dough into small balls.

Roll each ball generously in powdered sugar until fully coated.

Bake: Arrange the balls on a baking sheet and bake at 180°C (350°F) for about 10 minutes.

mimouna shinshinim recipies peanut cookies Ingredients: 500g Peanuts (raw or roasted/unsalted), finely ground 1 cup Sugar 1 tsp Baking powder 1 tsp Cinnamon A pinch of Cloves A pinch of Salt 1 Large Egg For coating: Powdered sugar Instructions: In a large bowl, mix the ground peanuts with the sugar, baking powder, cinnamon, cloves, and salt.

Add the egg and mix until a uniform dough forms. If the dough feels too dry to roll, you can add an extra egg white.

Shape the dough into small balls and roll them generously in the powdered sugar until fully coated.

Place the balls on a baking sheet lined with parchment paper, leaving a bit of space between them.

Bake in a preheated oven at 170°C (340°F) for 12–15 minutes, until the cookies crack and feel set. They will still be soft when you take them out but will firm up as they cool.

mimouna shinshinim recipies

marzipan

Ingredients 240 ML Water (1 cup) 6 Cups Sugar 800g (8 cups) Almond flour (ground blanched almonds) 2-3 Drops Rose Water or organge blossom water (me zahar) Optional: Food coloring and extra sugar for rolling Instructions Prepare the Syrup: Boil the water and the sugar until the syrup thickens but remains clear. It’s ready when it coats a metal spoon. Let it cool completely.

Combine: Place the almond flour and the rest of the sugar in a large bowl.

Slowly pour the cooled syrup in a thin stream while mixing.

Knead: Add the rose water and knead by hand until you get a smooth, flexible, "playdough-like" texture.

Shape: Divide into balls, add food coloring if you like, and roll in sugar to finish for serving: option 1- roll into small balls ,roll in sugar and serve! option 2-roll into small balls and stuff into date or walnuts and dip in sugar

mimouna shinshinim recipies

seasme candies

Ingredient 300g Sesame seeds 300g Sugar 2 tsp Honey Instructions Toasting: Toast sesame seeds in a dry pan until .lightly golden. Set aside -Caramelizing: Melt sugar in the pan over medium .low heat until it becomes smooth caramel Combining: Stir in the honey, then immediately add .the sesame seeds. Mix quickly Shaping: Transfer to silicone molds or spread thin between two sheets of oiled parchment paper and .cut into diamonds while hot

mimouna shinshinim recipies

sfenj (moroccan doughnuts) Ingredients 840ml Cold water 100g Sugar 10g Arak/Vodka 20g Dry yeast (or 50g fresh) 1kg Flour 12g Salt For coating: Sugar Instructions Mix: Combine all ingredients in a mixer. Knead for 10 minutes using the paddle attachment (or by hand).

Rise: Place in a greased bowl, cover, and let rise for 1.5 hours.

Fry: Heat oil to 160°C–170°C. With wet hands, form a ball, poke a hole in the center, and drop gently into the oil.

Flip: Fry until deep golden on both sides. Use two forks to flip and remove.

Coat: Roll in sugar immediately while hot so it sticks

mimouna shinshinim recipies

traditional moufleta

Ingredients: 1 kg Sifted flour 50g Dry yeast 1 tsp Sugar 350-400 ml Water 1 tbsp Salt Instructions Mix: Combine flour, yeast, and sugar in a mixer with a dough hook.

Knead: Add half the water and start kneading. Add salt and the remaining water gradually as needed. Knead for 5 minutes until the dough is stable.

Shape: With greased hands, form small balls and place them on a greased tray.

Rise: Let them rise in a warm spot for about 30 minutes.

Flatten: Place a dough ball on a greased surface and flatten it by hand until it is as thin as possible.

Fry (The Stack Method): * Heat a non-stick pan (no oil needed).

Fry the first mofletta for 2 minutes until golden.

Flip it, and immediately place a new thin dough sheet directly on top of the cooked side.

Flip the whole stack together and add another sheet on top. Repeat until the stack is too big to flip.

Serve: Remove the stack to a plate and serve hot with butter and honey.

mimouna shinshinim recipies the websites moufleta sfinge

seasme candies marzipan peanut cookies almond coconut cookies