During Passover and in remembrance of the Exodus, bread has held a special meaning for Jews (also among followers of other religions) since time immemorial. In this context of significant customs for this broad community, among which wine is also included, lies the Malawach, sometimes called the "Yemeni Sandwich" or "Folded Malawach". It is the bread that Yemenite Jews brought to Israel and that became embedded in local cuisine—a culinary sibling of Jachnun, very special as a breakfast bread. Malawach resembles a slightly thick pancake or tortilla and is made of multiple layers or sheets of dough passed in oil and/or fat, then fried or griddled in a pan. This bread is a traditional dish across all ethnic groups in Israel, and historically among Yemenite Jews. Similar versions of this bread are found in North Africa, between Morocco and Algeria (Msemen), traditionally enjoyed with honey, sweet butter, or various spices with a touch of salt to taste. Also present in Somalia (called Mlawi, same as in Morocco), in southern India (Parotta or Paratha), or in northern India (Lachha Paratha); similarly in the Maghreb (Msemmen) or Tanez, places where lard and honey might be used in its preparation and consumption, mainly for breakfast. Its versatility makes it easy to freeze, serving as a substitute for dough in different food preparations; and if you have jam or honey on hand, even better. Malawach can be paired well with breakfast, spreading it with tomato sauce flavored with herbs, or with fresh tomato (mashed, chopped...), grated cheese accompanied by boiled eggs, or with the traditional Zhug (Skhug or Schug), a spicy and popular Yemenite sauce made from chili, garlic, cilantro, and other spices that, in its journey to the palate, also accommodates Marak Temani, a beef soup or stew from Yemenite Jewish cuisine.
Similarly, Malawach is a delicacy when enjoyed with Jarif, one of the best spicy sauces. Moreover, since many people add or omit condiments or sides to suit their taste, some add avocado as a special extra to enjoy with Malawach.
It would be incomplete not to mention that Malawach, with its flat shape, flaky, crispy texture, also has a sweet presentation, which primarily, as indicated above, might involve honey—more common than any other sweet option. In this case, the bread resembles Mlawi (or Meloui), originating from Morocco and known among its Jewish community as "Mofleta," only that this version uses yeast in its baking process.
Whether for breakfast, lunch, or snack, sweet or savory, and for how delightful it tastes, Malawach has few ingredients in its preparation and becomes a sort of taco whose filling always satisfies the appetite. Making Malawach is similar to working with puff pastry, but its preparation is quick and simple—though it requires patience, especially in resting the dough. Just a few minutes of waiting, so relax and… Bon appétit to all!
