Recent content by bjames

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.

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...

Thank you, Philso, The recipe I had ( for pressing into a springform pan ) is similar, but with only 4 oz. of butter to the same quantities of the flour and sugar that you mentioned. That is why I wanted confirmation of someone else's recipe. When I made the recipe with only 4 oz, it seemed...

I want to make a cheesecake with a plain pastry crust instead of a graham cracker crust. I had a wonderful recipe, and know the ingredients, but not the exact amounts of each ingredient. Does anyone know the recipe using just flour, sugar, butter, and salt? ( no egg ) :smile: