The origin of the name Mimouna, which takes place this year on the evening after the end of Passover, has been extensively pondered by researchers, rabbis, and writers, but no other yom tov has been adopted as quickly as this Maghrebi Jewish tradition
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Deep-frying sfenj (left) and pan-frying mufletas (right) for a Moroccan-style celebration of Mimouna in Taipei. (Image credit: author)
After a week of Passover-mandated noshing on the “bread of affliction,” matzah-eating Jews around the world are happy to return to their bread-consuming ways.
In Taiwan, where I live, we broke our week-long ban on leavened goods by gorging on sugary, carb-ladened treats at a Mimouna party hosted by Rabbi Shlomi Tabib and his wife Racheli, Chabad’s shluchim (emissaries) who have been tirelessly preparing thousands of holiday and Shabbat meals over the past decade for Taiwan’s small but vibrant Jewish community.