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History
Mizrahi Jewish cuisine
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Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
Iraqi-Jewish cuisine, kubbeh matfuniya
Iraqi-Jewish cuisine, kubbeh matfuniya
Tahina with lemon and garlic, a staple of Mizrahi Jewish cuisine as a dip or cooking sauce
Tahina with lemon and garlic, a staple of Mizrahi Jewish cuisine as a dip or cooking sauce
Lahoh, a spongy, pancake-like bread that originated from Somalia and the Horn of Africa
Lahoh, a spongy, pancake-like bread that originated from Somalia and the Horn of Africa
Couscous with vegetables and chickpeas
Couscous with vegetables and chickpeas
Malawach
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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, 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 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.
Malawach as traditionally served in Israel, with hard-boiled egg, resek (grated tomato) with zhug, Israeli salad, and an Israeli pickle.