"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 07-09-2013, 05:28 PM   #1
Assistant Cook
 
Join Date: Jul 2006
Posts: 4
Malawach

I made malawach following several Yemenite recipes exactly, and made the pan size ones which I "fried" in 1 teaspoon of oil, as directed. It was really good, although not as flakey or multi-layered as I have tasted with the frozen ones I have purchased. How can I create more layers of flakiness? Does using butter or margarine create more flakiness than oil?

__________________

__________________
bjames is offline   Reply With Quote
Old 07-10-2013, 07:56 AM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
how about start with the recipe and before that simply telling folks what it is you are talking about? Doesn't sound like your everyday meal, malawach, does it?
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-10-2013, 08:23 AM   #3
Assistant Cook
 
Join Date: Jul 2006
Posts: 4
malawach

CharlieD,

I DID start out by telling you what I was talking about.... MALAWACH!!!! And, the recipes for malawach are standard, so I did not have to repeat one.
__________________
bjames is offline   Reply With Quote
Old 07-10-2013, 09:46 AM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,297
I guess we don't know what it is. If we don't know what it is, we can't help with your question. It may be standard from where you are from, but not around here.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 07-10-2013, 10:27 AM   #5
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Apparently it's a Yemen Jewish fry bread. Some of the recipes I saw said it was similar to philo dough, some described it as a layered and fried puff pastry. The recipes I saw were fairly similar as far as the ingredients go but differed in the folding and rolling techniques.

I would guess that your problem has something to do with your folding of the dough. Could be not enough oil/butter in between the layers, could be the difference between using oil or butter, could be not enough folds, could be over working the dough before folding or during folding or rolling it out too many times. If not a problem with the rolling and folding it could be too much or not enough water in your dough.

I'd really need to see the specific recipe and prep instructions to be more specific.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 07-10-2013, 10:41 AM   #6
Sous Chef
 
Join Date: Nov 2011
Posts: 545
My husband loves malawach! do you like it the traditional way? With grated tomato, hardboiled egg, and tehina?? If you haven't tried it like that I suggest you do.

Unfortunately I have never made it. I wanted to make it a few time or Jachnun (similar) but husband said if I'm not a 90 yr old Yemenite grandma it ain't gonna happen! I know he said you need a special thin pan to cook it and that jachnun cooks over night - maybe the same with malawach.

If you come across a successful recipe let me know!!!
__________________
Siegal is offline   Reply With Quote
Old 07-10-2013, 11:03 AM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,889
Here's a video where the cook ties the dough into knots, which seems like it would make the bread more flaky. She has other tips while she's making it. Hope this helps.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 07-10-2013, 01:13 PM   #8
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,399
The only malawah i've seen were round and farely thick, did not look anything like in the video.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-10-2013, 01:24 PM   #9
Executive Chef
 
chopper's Avatar
 
Join Date: Jan 2011
Location: Colorado
Posts: 4,345
Thanks for the link GG. I had no idea what this was.
__________________
No matter where I serve my guests, it seems they like my kitchen best!
chopper is offline   Reply With Quote
Old 07-11-2013, 09:07 PM   #10
Sous Chef
 
Join Date: Nov 2011
Posts: 545
Quote:
Originally Posted by chopper View Post
Thanks for the link GG. I had no idea what this was.
That looks nothing like the malawach I ever saw....
__________________

__________________
Siegal is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.