mourûtes

Mourûtes are a traditional French dish that originated in the region of Provence. The name "mourûtes" comes from the Occitan word "morut" which means "small, round cake". These small, round cakes are typically made with a simple dough consisting of flour, water, and sometimes a bit of fat. The dough is rolled out, cut into small circles, and then cooked on a griddle or in a pan until they are golden brown and slightly crispy.

The traditional filling for mourûtes is a mixture of onions, garlic, and sometimes other vegetables like carrots or potatoes. The filling is cooked until it is soft and then mixed with a small amount of fat, such as butter or lard, to create a paste. This filling is then placed in the center of each dough circle before they are folded in half and sealed with a bit of water or egg wash. The mourûtes are then cooked again until they are golden brown and the filling is heated through.

Mourûtes are often served as a side dish or appetizer and are commonly found in Provençal cuisine. They can be served warm or at room temperature and are often accompanied by a simple salad or a side of vegetables. The small size of the mourûtes makes them easy to eat and they are a popular snack or light meal option.

In some variations of mourûtes, the filling may include other ingredients such as cheese, herbs, or even meat. These variations can be found in different regions of France and may have different names or preparation methods. Despite these variations, mourûtes remain a beloved traditional dish that is enjoyed by many.