Difference between revisions of "Malawach"
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* [[sour cream]] (optional) | * [[sour cream]] (optional) | ||
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# Mix [[flour]], [[water]], and [[salt]] until dough becomes soft. | # Mix [[flour]], [[water]], and [[salt]] until dough becomes soft. | ||
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[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
| − | [[Category:Yemeni | + | [[Category:Yemeni cuisine]] |
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| + | [[Category:Yemeni cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Tomato sauce Recipes]] | [[Category:Tomato sauce Recipes]] | ||
[[Category:Sour cream Recipes]] | [[Category:Sour cream Recipes]] | ||
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Latest revision as of 14:10, 15 July 2012
Description
Malawach is one of a number of dishes brought to Israel by the Jews from Yemen. The popularity of this versatile dish, which may be served with a variety of fillings and toppings, testifies to the love for Yemenite food which Israelis have acquired.
Ingredients
- 4 cups flour
- 1¼ cups water
- ½ tsp salt
- 1 stick margarine
- tomato sauce (optional)
- sour cream (optional)
Procedures
- Mix flour, water, and salt until dough becomes soft.
- Add more flour if dough is sticky.
- Cut dough into two sections.
- Knead and roll each section into a 20 x 20 inch sheet.
- Spread margarine on the sheets.
- Fold each sheet like an envelope with ends meeting at center.
- Repeat folding process to get two layers of folds.
- Cover with a paper towel, let sit for ½ hour.
- Cut each sheet into 10 parts.
- Form each piece of dough to the shape of your frying pan and fry until golden brown on both sides.
- Serve with tomato sauce or sour cream.
