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Parve
Easy
40 Minutes
Diets 
frozen Ta’amti Malawach, not defrosted
tomato dip (recipe follows)
schug (recipe follows)
sliced hard-boiled eggs
jarred banana peppers
2-3 mushy tomatoes
1-2 cloves garlic or 1-2 cubes Gefen Frozen Garlic
1/2 jalapeno, deseeded
salt, to taste
pepper, to taste
4 large jalapeño peppers, cut in half (not deseeded)
4 cloves garlic or 4 cubes Gefen Frozen Garlic
3/4 cup fresh parsley leaves, washed
3/4 cup fresh cilantro leaves, washed
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 cup Gefen Extra Virgin Olive Oil
Heat frozen malawach in a pan with a drizzle of olive oil. Cook for three to four minutes until golden and crispy on the bottom. Turn it over with a spatula.
Cook another three to four minutes until fully heated through and nicely browned.
Blend all ingredients until a smooth consistency is achieved.
Place the jalapeño peppers in a food processor and pulse until roughly chopped.
Add the garlic, parsley, cilantro, lemon juice, salt, cumin, and olive oil. Pulse several times until the mixture reaches a fine chopped, spoonable consistency, scraping down the sides if needed.
Serve malawach with tomato dip, schug, hard-boiled eggs, and banana peppers.
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