5 Ingredients or Fewer
Malawach (Yemenite Jewish Pancakes)
Popular on Food52
19 Reviews
SultanOfSomalia
November 26, 2021
This is false information, Malawah originated in Somalia and was brought to Yemen during trade. Since they’re practically neighbors a lot of Yemeni culture originated in Somalia. This credit belongs to somalis and not Yemeni jews.
Arrxx
November 26, 2021
"Belongs?" "False" "Originated"? Food travels and changes. Yemeni Jew brought them to Israel when they fled persecution - as many people brought many dishes from their homeland to their new homes. Often they make changes. Just enjoy them as I did and thank the MANY traditions from where they came.
Meg
July 29, 2018
Paranthas are not made with eggs. The only ingredients for a basic Parantha are oil, water, and whole wheat flour
Gina E.
August 14, 2017
These are easy and unusual and delicious! I make breads/flatbreads/naan, etc. a lot but these caught my eye. I filled them each differently; with nigella seeds, scallions, toasted sesame seeds/dried onions, and cheese. Loved them all! The nigella seeds malawach paired well with a chicken curry dish. Great for dipping but also tastes amazing eaten alone. You can't stop at one, lol.
Lyna V.
August 14, 2017
Hi Gina, thrilled that you were able to make them and experiment with all the different fillings, sounds delicious with the curry dish. Thanks for sharing!
Arrxx
August 3, 2017
Sounds delicious. I think a video would be really useful.
Gina E.
August 14, 2017
I ate them all up, so I'll make them again and video the process. Not sure I can post a video here, but if not I'll post a link to YouTube. They come together quite easily, though I swapped out the pastry flour for whole wheat and so they needed a bit more water. Heartier and healthier.
Susan W.
August 3, 2017
Any recommendations for a substitute of the butter if you are lactose intolerant....really intolerant? Can olive oil be substituted and, if so, how much?
Lyna V.
August 3, 2017
Hi Susan! my initial hunch would be to try coconut oil or shortening, although I haven't tried this personally. Perhaps you could post to our site's hotline and see what the Food52 community has experimented with? Let us know how it goes!
Ally
August 2, 2017
In Israel — at the fantastic malawach place in Tzfat — they served them filled with mozzarella, zaatar, slices of tomato, and zhug. Glad I can make these at home too!
Lyna V.
August 14, 2017
That sounds delicious- filled with mozzarella! I'll have to try that sometime, thanks for sharing Ally!
scott.finkelstein.5
July 31, 2017
"Modify this malawach recipe with your favorite spices and fillings for a modern spin."
Unfortunate implications with that use of "modern." Do you perhaps mean "postmodernist?"
Unfortunate implications with that use of "modern." Do you perhaps mean "postmodernist?"
susan
July 27, 2017
Did I miss it, or did you mention whether it should be a non-stick pan?
Lyna V.
July 27, 2017
Thanks for clarifying, I will update this! A non-stick or cast iron pan is ideal.
Gina E.
August 14, 2017
I used my copper/stainless frying pan (not non-stick though it's heavy and high-quality) and with a tiny bit of melted butter they didn't stick at all. Don't think you'd need a non-stick pan.
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