Malawach
Malawach, from above
Non vegEggYemen

Malawach

Flaky, buttery fried bread from Yemen, served with grated tomato, egg and zhug. Paratha's cousin.

90 minTime
15 gProtein each
mediumSpice
Yemeni layers2 chapters · 1 min read

Make it your way

Grandma's wayYemeni flaky fried bread with grated tomato, boiled eggs and zhug.
The original
541kcalsame
15 gproteinsame
3 gfibresame
90minutessame

Malawach.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2½ cups
Water⅔ cup
Salt1 tsp
Sugar1 tsp
Butter6 tbsp, soft
Tomato2, grated
Egg4, hard boiled
Green chilli2, for zhug
Coriander leaves (cilantro)a big handful, for zhug
Garlic2 cloves
Cumin powder (ground cumin)½ tsp
Cooking oil (vegetable oil)1 tbsp

Method

4 steps
  1. 1Knead flour, water, salt and sugar into a soft dough. Rest 30 minutes.
  2. 2Divide into 4, stretch each paper thin on a buttered surface and smear with butter. Fold into layers and coil, then chill 30 minutes.
  3. 3Press each coil into a flat round and fry in a dry pan on medium, 3 to 4 minutes a side.
  4. 4Blend chilli, coriander, garlic, cumin, oil and salt into zhug. Serve malawach with grated tomato, eggs and zhug.
Serve it like this

Serve whole on a plate with grated tomato, halved eggs and a small bowl of zhug for tearing and dipping.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Malawach: a bread or rice, a side, something to drink and something sweet.

On the side Coconut chutney10 min
On the side Skhug10 min
A little snack Mangalore buns40 min
To drink Moroccan mint tea15 min
Sign up to send it to your cook