Before I share this malawach recipe with you, I feel like I should give you a little background. Malawach (say it like this: mah-lah-wakh) is a traditional Yemenite dish that consists of shallow, pan-fried mostly savory dough that becomes the canvas for so many flavor profiles. Malawach with cheese, malawach with honey butter, malawach with eggs– you name it, the rich, fatty dough is the source of all happiness for Yemenite carb lovers.
My recipe for Modern Malawach: Arugala Covered Yemenite Dough, perfect for brunch or early dinner is as follows:
Ingredients
- 1 frozen package of malawach dough (available at most Middle Eastern grocers, but the Israeli version is the one I just about always use (pictured below).
Ta’amti frozen malawach
- 2 eggs
- 1-2 slices of soft sliced cheese (if you have a light gouda, that’s perfect!)
- 1 cup fresh arugala
- 2 teaspoons Maille Balsamic Mustard (it gives a little acidic kick which turns up the other flavors)
- Salt and pepper to taste
How to prepare the magical malawach:
- Place 1 frozen malawach in a shallow, non-stick fry pan on medium heat. Let it get golden brown on one side (usually 3-4 minutes), then flip.
- Crack 2 eggs over the browned side.
- Immediately add sliced cheese, and cover frying pan with a glass lid. Allow it to cook over a LOW flame for another 3-4 minutes until the egg looks cooked to your desired level and the cheese is all melted.
- Plate the malawach, add cup of arugala on top. Salt and pepper to taste.
- Drizzle balsamic mustard on top.
Voila! Malawach heaven. Consider pairing it with sparkling cocktails, fresh squeezed grapefruit juice, or hot tea.
