Malawach or Melawwaḥ or מלאוואח,, is a flatbread that is traditional in the Yemeni cuisine. It was brought to Israel by Yemenite Jews. Malawach resembles a thick pancake but consists of thin layers of puff pastry brushed with oil or fat and cooked flat in a frying pan. It is traditionally served with hard-boiled eggs, zhug, and a crushed or grated tomato dip. Sometimes it is served with honey.
Malawach, as traditionally served by Yemenite Jews, with zhoug and resek.
Malawach dough that has been rolled in out, spread with butter and formed into a coil.
Malawach as traditionally served in Israel, with hard-boiled egg, resek (grated tomato) with zhug, Israeli salad, and an Israeli pickle.
Bourekas or burekas are a popular baked pastry in Sephardic Jewish cuisine and Israeli cuisine. A variation of the burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or brik pastry, depending on the origin of the baker.
Typical Israeli bourekas, traditionally topped with sesame, poppy or nigella seeds.
Potato bourekas for sale at the Machane Yehuda market in Jerusalem, Israel.
Bourekas served with Israeli salad, olives and feta cheese at an Israeli restaurant abroad.
Pizza bourekas made in a round shape.
