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Dairy
Easy
1-2 Servings
Allergens 
20 Minutes
Diets
I almost always have malawach in my freezer – no grand plan, just insurance for a late-night craving or a quick stand-in when I’m out of bread or wraps. Sometimes, though, it’s my first choice. It’s easy, deeply satisfying, and has that unbeatable crispy, flaky texture.
This recipe flips the idea of a classic dipping oil on its head. Instead of dunking bread into oil, the oil gets layered right onto the malawach – soaking into every crisp, buttery layer. Finished with cool, creamy labneh, it’s rich, bright, and just a little indulgent. Cut into wedges and serve for breakfast or brunch – perfect for something like Mother’s Day.
1/2 cup labneh, plain Greek yogurt, or sour cream
1/4 cup Tuscanini Extra Virgin Olive Oil, plus more for finishing
1 cube Gefen Frozen Garlic
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons chopped pitted green olives with or without pimentos
2 tablespoons chopped toasted hazelnuts
2 tablespoons chopped Tuscanini Sun-dried Tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh lemon zest
flaky salt, to taste
black pepper, to taste
silan, such as Beleaves Date Syrup, or honey for drizzling
In a small bowl, gently mix the olive oil, garlic, parsley, basil, olives, walnuts, sun-dried tomatoes, red pepper flakes, and lemon zest. Set aside.
Prepare the malawach according to package directions until golden and crisp.
Transfer to a serving plate. Spread the labneh in an even layer over the top, then spoon the herbed oil mixture generously over it.
Finish with flaky salt, black pepper, a drizzle of olive oil, and silan.
Slice into quarters and serve immediately.
Sponsored by Taamti
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