Homemade Malawach

Malawach is flakey with crispy layers and cooked in a pan to golden brown with oil, butter, or margarine.  It is a beloved morning staple in Israel and typically served with hard boiled egg, grated tomato, and zhoug.  Our Shabazi is inspired by zhoug so go ahead and grate some fresh tomato and stir in the Shabazi to eat along with your crispy, flakey, flatbread.  I used to have Malawach (and Jachnoon and Chamin) as part of a brunch table every weekend in spring and summer al fresco, weather permitting.  Try adding some finishing touches with a sprinkling of your favorite blend before it goes into the pan. 

 

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