ニューヨーク・タイムズのインスタグラム(nytimes) - 4月3日 07時09分

For American Jews who can’t go too long without their favorite carbs, the end of Passover is as much of a celebration as the holiday itself. Unbeknown to many Americans, however, Moroccan Jews have long marked the end of Passover with a more established ritual, a tradition known as Mimouna. Soon after sunset on the last night of the holiday (observed this year on Friday or Saturday), they indulge in the first leavened food since Passover began: moufleta, a pan-cooked cake smeared with butter and honey. A variety of other Moroccan sweets follow, on a long, elaborately decorated table that includes the requisite mint tea. Because flour is not allowed in the house during Passover, other ingredients are used, like coconut, pistachios, peanuts and dates. @francescosapienza photographed a spread of Moroccan cookies for @nyfood from a Mimouna celebration last year in New York.

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