Malawach Recipe of the Day: Kale and Cheese

Today’s malawach recipe is perfect for brunch or a vegetarian dinner.

If you’re not already familiar with malawach, the traditional savory Yemenite pancake I love so much, here’s a basic overview and breakdown of what is it and how to make the base. It’s a 5 minute process at the most, and will quickly become your new favorite platform to wow brunch guests. I feel confident in saying 99% of Americans have no idea what it is, and will think you’re a magical kitchen fairy for having made it.

I’m calling today’s version Kale and Cheese Malawach, because it’s basically a hearty and delish salad atop toasty, golden malawach with cheese. So here’s the ingredient list:

Frozen malawach circles
Sliced cheese of any variety you like (personally I’m a fan of the nutty flavor Swiss gives here, but you do you)
Organic baby kale
Sliced tomatoes
Labneh (if you don’t have access to a Middle Eastern grocer or a really great Whole Foods, sour cream will do just fine)
Chopped briny olives or olive tapenade
Thinly sliced onion, any variety
Sliced avocado

So here’s what you’ll need to do to make this 5 minute kale and cheese malawach bad boy:

1. Over medium heat, throw a frozen malawach into a nonstick frying pan. Cover the pan, and after 2-3 minutes it’ll be ready to flip. So, flip it.

2. Add 1-2 thin slices of the cheese of your choice. Cover again, and wait 2-3 more minutes till your malawach is golden on both sides and the cheese is melted.

3. Plate it. Top with 1 handful of greens (I used organic baby kale, but arugala works really well too).

4. Add tomatoes and onions.

5. Throw on a scoop of labneh or sour cream, and then a scoop of olive tapenade on top of that. If you’re not a fan of olives, you can try another salty addition like capers or even smoked salmon.

6. Add sliced avocado to the side. It’s a garnish and a flavor adjustment all at once. Total glory.

Take a pic for Instagram, and tag me @brycegruber so I can see/drool.