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Meat
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
No Diets specified
Malawach, the iconic Yemenite flatbread, has long been cherished for its flaky layers and versatility. Traditionally served with a variety of toppings, such as eggs, tomatoes, and salad, it’s a dish that invites creativity. But what happens when you take malawach dough and give it a bold, new twist? You get a golden, crispy malawach served with a luscious meat mixture, complemented by the earthy crunch of pine nuts and delightful kick of heat from harissa. I also added sautéed onions with a bit of sumac to add a hint of sweetness to the dish. And drizzled on top is silky techinah, rounding out the dish with its rich, nutty flavor. It’s so beyond delicious and a real treat for all people who have taste buds. Trust me; you’ll love this!
Yields 4 malawach circles
1 small onion, cut in half and thinly sliced
oil, for sautéing
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Pereg Sumac
4 circles frozen malawach dough (I use Tnuva)
Ta’amti Harissa spread, to taste
1 pound (450 grams) ground meat
4 tablespoons pine nuts
2 tablespoons paprika with oil (I use Pereg)
2 teaspoons parsley flakes
1/2 teaspoon garlic powder
techinah, for drizzling
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Sauté the onion in oil until soft and golden. Add salt, pepper, and sumac and cook for a few minutes over low heat, mixing occasionally. When ready, set it aside.
Place the malawach on the prepared baking sheet. Spread a bit of harissa onto each malawach circle.
Mix the meat, pine nuts, and spices in a bowl. Cover each malawach circle with a thin layer of meat, making sure to cover the dough completely, since the meat will shrink during baking. Bake uncovered for 45–60 minutes, until golden and crispy on the side.
Top with the sautéed onions and drizzle with techinah and enjoy!
Photography by Chay Berger
Food Prep by Leah Hamaoui
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