Can I make malawach from scratch?
Yes, you can make malawach from scratch, but it's a time-consuming process involving multiple folds and rests. Frozen malawach offers a convenient and delicious alternative.
BREAKFAST
Malawach with Honey and Labneh
Enjoy a delightful Israeli breakfast with this easy recipe for flaky malawach, served warm with a drizzle of sweet honey and creamy, tangy labneh. This dish offers a perfect balance of textures and flavors to start your day.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Ensure the malawach pieces are fully thawed before cooking.
02
Place 1 piece of thawed malawach into the hot skillet. Cook for 3-5 minutes per side, or until golden brown and puffed up, with crispy layers.
03
Remove the cooked malawach from the skillet and place it on a plate. Repeat with the second piece of malawach.
04
While the malawach is still warm, spread 1/4 cup of labneh over each piece.
05
Drizzle 1 tablespoon of honey over the labneh on each malawach. Optionally, sprinkle with za'atar before serving immediately.
About This Recipe
Enjoy a delightful Israeli breakfast with this easy recipe for flaky malawach, served warm with a drizzle of sweet honey and creamy, tangy labneh. This dish offers a perfect balance of textures and flavors to start your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispiness, gently press down on the malawach with a spatula while it cooks. Adjust the amount of honey and labneh to your personal preference. A pinch of flaky sea salt can also enhance the flavors.
Easy Substitutions
If labneh is unavailable, use thick Greek yogurt. Maple syrup or date syrup can be used instead of honey. For a savory twist, omit the honey and serve with a fried egg and a side of fresh tomato salsa.
Storage & Reheating
Malawach is best enjoyed fresh and warm. Cooked malawach can be stored in an airtight container at room temperature for up to 1 day, but it will lose its crispiness. Reheat briefly in a dry skillet over medium heat to restore some crispness.
Serving Suggestions
Serve alongside a fresh Israeli salad with cucumbers and tomatoes. Pair with a hot cup of mint tea or strong coffee. Offer a side of fresh fruit like sliced figs or berries. For a heartier meal, add a soft-boiled egg on the side.
Common Mistakes
Not thawing the malawach completely can result in uneven cooking and a doughy center. Overcrowding the pan will lower the temperature and prevent the malawach from crisping properly; cook one piece at a time. Cooking on too high heat can burn the exterior before the interior is cooked through. Not serving immediately will cause the malawach to lose its desirable crispy texture.
Frequently Asked Questions
What is labneh?
Labneh is a thick, creamy yogurt cheese, strained to remove most of its whey. It has a tangy flavor and a consistency similar to cream cheese.
Can I use a different type of yogurt?
While labneh is preferred for its thickness and tang, a very thick Greek yogurt can be used as a substitute. Avoid thin, runny yogurts.
MORE TO KNOW
Malawach is a traditional Yemeni Jewish flatbread that has become a staple in Israeli cuisine. Its flaky, layered texture is achieved through a meticulous process of folding and rolling dough with oil or butter. While often served with savory accompaniments like grated tomato and hard-boiled eggs, the sweet combination with honey and labneh offers a delightful contrast that is perfect for breakfast or a light snack. The key to a perfect malawach is ensuring it's cooked through to achieve that signature crispy exterior and soft, chewy interior.
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