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    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...
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    Cheesecake pastry

    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:
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