Malawach And Runny Eggs For DinDin

I wrote about malawach a long time ago, I had tried it at Rectangles for the first time and loved it. Basically, if you like scallion pancakes, you’ll like this. It’s fried dough, that is buttery, flaky and layered. Some thoughtful friends of mine bought me frozen ones so that I could snack on them whenever I want, and tonight, I wanted. I cooked them up with some boiled eggs so that I could scoop up that runny yolk.

Frozen malawach is really simple to cook. I melt a tablespoon of butter in a large pan, and add a teaspoon of canola oil, so that the butter doesn’t burn. Then set the frozen malawach on top of it and fry up.

You want to keep flipping it so that one side doesn’t burn completely and that way the malawach can cook slowly, evenly and thoroughly, otherwise you end up with raw dough.

In case you are wondering about the eggs, I put the eggs (still in the shell) in boiling water for 5 minutes. Take them out of the pot and run cold water over them and let them sit for a few minutes. Then peel them and you are good to go!

-Joyce Huang

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