Please enter the email you’re using for this account.
Dairy
Easy
30 m
Diets 
I know you love malawach when it’s pan fried and served with grated tomato and eggs – and I promise, I do too! – but this deliciously flaky dough is too versatile to stay bound to the pan forever. Here, they’re shaped into long, twisty straws, sprinkled with za’atar and baked until golden and crisp. Serve them with this chunky, spicy spinach and tomato dip, which is bolstered by harissa and topped with a swirl of cheese and a shower of herbs before serving. Want to make it into real shakshuka? You can easily do so – just crack eggs into the mixture while it’s still on the fire and cook it like you would shakshuka. Voila!
1 package Ta’amti Malawach dough, defrosted
1 egg, whisked
Pereg Za’atar, for topping
1 tablespoon olive oil
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon paprika
1 tablespoon harissa paste
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 (14-ounce) can chopped tomatoes, such as Tuscanini
4 cups spinach, chopped
1/2 cup ricotta, cottage cheese or feta, for topping
fresh herbs, for topping
Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with Gefen Parchment Paper.
Cut the defrosted malawach into one-inch strips and twist them from both ends to create long, twisty shaped straws.
Brush the malawach twists with the egg wash and sprinkle with za’atar. Bake the malawach on the top and middle racks of the oven for 25 minutes, until golden and flaky, switching rack positions halfway through the bake time to ensure even bake and color. Remove when done and let cool.
Meanwhile, make the spinach shakshuka dip. Heat the olive oil in a frying pan over medium heat. Add the minced garlic and paprika to the heat and let saute until fragrant, one minute. Add the harissa, kosher salt and black pepper to the pan and stir to combine.
Add the can of tomatoes to the pan along with the spinach. Cook, stirring, over medium heat, until the mixture is thickened and the spinach has wilted, five to seven minutes.
Remove from the heat, let cool slightly and transfer to a bowl. Swirl the ricotta, cottage cheese or feta into the mixture and top with desired herbs, such as parsley or dill. Serve.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation