Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

Combine both cheeses for the filling and add salt and pepper to taste. Set aside.

Lay a sheet of malawach dough on a piece of parchment paper and roll it out into a rectangle. Arrange about a sixth of the filling in the center of the rectangle and roll it up into a long cigar. Pinch the edges closed and lay the cigar in a horseshoe shape on the prepared baking sheet. Repeat with remaining sheets of malawach dough.

Brush the cigars with beaten egg and sprinkle generously with black and white sesame seeds. Bake for 30 minutes, or until golden.

To serve: Combine the grated tomatoes with the salt and the s’chug, if using. Arrange on a plate with half a hard-boiled egg and the cheese-stuffed cigar.