MALAWACH SABICH (Yemenite Bread)
Yes, we went there. We meshed two ridiculously delicious and popular dishes together to create an unforgettable explosion of flavors. Malawach is an addictive, flaky, Yemenite bread and sabich is an Israeli sandwich made with eggplant and eggs.
- Malawach (found in the frozen section of a kosher or international market. You can make it from scratch but it’s much easier and just as tasty store bought).
- 1 small/medium eggplant
- 2 eggs (boiled or poached)
- Labneh (Lebanese yogurt)
- Harissa hot sauce & marinade
- Roasted chickpeas (optional)
- Pickled radish (optional)
- Parsley or microgreens for garnish
Let your malawach defrost for about 3-5 minutes or long enough for it to not be fully frozen but not too soft where the dough can stretch. To cook, lightly oil a non-stick or cast iron pan over medium-high heat. Once the pan is hot, add the dough and lower the heat to medium. You want to be able to cook the dough through while getting a crispy golden exterior. Cook for about 2 minutes per side and serve fresh off the pan.
Now let’s talk about assembly. There are NO rules. Growing up I would simply eat malawach with a freshly made sauce using tomatoes and jalapeno pepper. Since then my taste buds have evolved and I now enjoy at least two malawachs in different styles. Pictured on this page are two examples of malawach sabich – one with a poached egg and another with a hard-boiled egg. I like to add hummus first, followed by labneh, then topped with salads and drizzled with Harissa. Any way you make it, you will relish in its burst of flavors.
MALAWACH BAR IDEAS
You can also present malawach a la carte as I like to call it. You can create a bar filled with a medley of toppings. This is a great option for a family style meal or for entertaining.
- Pickled vegetables
- Roasted chickpeas
- Israeli salad
- Fresh (uncooked) tomato sauce
- Harissa hot sauce
- Israeli green olives
- Spicy mini peppers
- Israeli pickles in brine
- Cabbage salad
- Tahini sauce
- Poached or hard boiled eggs
- Honey, and jams for a sweet version
Photos by Louiie Victa