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.
Saturday April 7
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 Admonys Candied Citrus Peels
1 large red or pink grapefruit
1 large pomela
1 cup sugar, plus more for tossing
1 tablespoon fresh ginger, peeled and chopped
2 pieces star anise