Malawach with Labneh and Herbed Olive Oil

Adina Silberman Adina Silberman
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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.

20m 1-2
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy, Tree nuts

Directions

  1. 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.

  2. Prepare the malawach according to package directions until golden and crisp.

  3. Transfer to a serving plate. Spread the labneh in an even layer over the top, then spoon the herbed oil mixture generously over it.

  4. Finish with flaky salt, black pepper, a drizzle of olive oil, and silan.

  5. Slice into quarters and serve immediately.

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Sponsored by Taamti

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