Preparing for Mimouna

Rabbi Myron Kinberg blessing guests with dates stuffed with butter and anointing them with buttermilk, 1996.

AARC is doing something new this year. We are getting together to learn about and celebrate Mimouna, the hametz-laden Moroccan Jewish end-of-Passover celebration.

Mimouna

Saturday April 7

5:30-7:30

at the JCC.

Because my beloved sister-in-law, Alice Haya Kinberg, grew up in Morocco and taught my family about Mimouna many moons ago, I have known about the special holiday for a long time. But this year, when Rabbi Ora suggested we have a Mimouna “seder” where we as a community learn about Mimouna traditions, I learned a lot more!

Thanks to Carol Lessure, our community has had several Mimouna-inspired pizza parties at the end Passover. Now we have the opportunity to learn more about the traditions of sharing with non-Jewish neighbors, enjoying Moroccan food, and celebrating the blessings of springtime.

In this article, “Ten things you didn’t know about Mimouna,” I learned several surprising ways that Jews and Muslims in Morocco expressed appreciation for each other. “Inside the Mimouna, Passover’s Best Kept and Sweetest Tradition,” I found a picture of the custom of  wiping the forehead with mint leaves dipped in buttermilk which, Alice explained to me, is a blessing for gaining wealth and wisdom and feeling satiated. And in this essay by Alicia Sisso Raz I learned about the Mimouna being brought to South America and the traditional Judeo-Arabic greeting Tirbeḥu Utis’adu (success and good luck), and the Spanish greeting for Mimouna, “A Mimon, a Shalom, a baba Terbaḥ.”

Along with the seder, we will be having a potluck dinner, and we encourage you to bring a dish that includes at least one of the following ingredients common to Mimouna celebrations: milk or buttermilk; wheat flour (try your hand at moufleta); eggs; bean pods; dates and preserves; butter; honey; Zabane (marshmallow sauce); fruits or candied fruit; spring greens; fish; wine.

Einat AdmonyCandied Citrus Peels

Ingredients:

1 large red or pink grapefruit

1 large pomela

2 oranges

1 cup sugar, plus more for tossing

1 tablespoon fresh ginger, peeled and chopped

2 pieces star anise