Turmeric–Black Pepper Malawach

Name: Turmeric–Black Pepper Malawach
Yield: Serves 6
Ingredients: 1 cup tahini paste; 2 tsp. fresh lemon juice, plus more to taste; 1 garlic clove, grated; 1 teaspoon kosher salt, plus more to taste; ½ cup ice water, plus more if needed; 4 cups all-purpose flour; 2 Tbsp. sugar; 2 tsp. kosher salt; 1 tsp. ground turmeric; ¼ tsp. freshly ground black pepper; 8 Tbsp. (1 stick) salted butter, at room temperature, plus more for generously greasing your hands and work surface; 2 medium tomatoes, chopped; Small handful of cilantro, stems and leaves, roughly chopped; ½ serrano pepper, finely chopped (if you want it spicier, keep the seeds in); 1 Tbsp. chopped red onion; ½ garlic clove, grated; ½ tsp. kosher salt; 6 soft-boiled eggs; Flaky sea salt and freshly ground black pepper; Garlicky Tahini

By Eden Grinshpan

October 31, 2023

Turmericblack pepper malawach on a plate with eggs.

Photo by Aubrie Pick

Malawach is a pancake-like Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough. It’s traditionally served with a grated tomato dip and hard-boiled eggs; in this spin, I’ve worked turmeric and black pepper into the dough, then topped it with a light tomato salsa and a custardy, jammy egg.

This recipe was excerpted from ‘Eating Out Loud by Eden Grinshpan. Buy the full book on Amazon.

What you’ll need

Turmeric
$9 At Spicewalla
Sheet Pan
$30 $28 At Amazon
12-Inch Skillet
$30 $28 At Amazon

Cooks' Note

The longer the tomatoes sit on the malawach, the more quickly it will lose its crispness, so plate right before you eat. Or, if you’re serving a big group, serve everything separate and let people assemble their own.

Recipe notes

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