Wednesday, November 5, 2008


For those of you have been asking about the malawah recipe, here it is again. It was down temporarily. Enjoy :D

What you'll need

- 3 cups of all purpose flour
- 1 1/2 cups of milk
- 1/2 cup of water
- 2 eggs
- 1/4 cup of sugar
- 1 tsp of salt

Preparing the batter

Using an electric hand mixer, mix the above ingredients until the batter is smooth and free of chunks.

Preparing Malawah

1. Put a non stick pan on medium-high heat and grease if necessary
2. When the pan is hot, apply 1/4 cup of malawah onto the pan and spread it out in circular motions using a ladle

3. Peek under neath the malawah, when it appears to be golden brown, apply 1 tsp of butter

4. Spread the butter on the malawah and flip

5. When that side is golden brown, you may take it off of the pan and apply a pinch of sugar.
6. Eat :)


  1. I'm still so happy over the fact that I managed to bake an allergy free banana cake that is fluffy today that I'm looking at this recipe and thinking in my head,

    "Hey, maybe I should give this a try..make an allergy free version!"


    i just might :D

  2. try it!!! :D

    And when you say allergy-free, what exactly does that mean?

  3. ahhhhh a short question but long answer :P

    the top eight most common allergens are wheat, soy, peanut, dairy, eggs, tree nuts (like walnuts, pecans etc), shellfish, fish.

    Zeyd is allergic to the first 5, and i think so is nusaybah. So basically when I say allergy free, it's free of these allergens.

    That means I can't use normal flour (it's made of wheat), I can't use eggs, and I can't use milk (with regards to the malawah). So i have to sub. Milk is the easiest to sub. Eggs, a little trickier, but not as difficult as flour to sub.

    For eggs, you have to know what the eggs in a recipe function as, a leavener, a thickener or binder. Once you know, you can find the appropriate substitute. if it's for leavening, baking powder would suffice. Sometimes vinegar.
    The have to turn to other types of flour, name rice flour, brown rice flour, buckwheat (not wheat, but from the rhubarb family), tapioca starchm potato starch, quinoa, etc...the problem is, these gluten free flour has their own propeties. Rice flour is grainy. Buckwheat's color is slightly dark and it has a taste to it. potato flour is heavy, butpotato starch is light. So when you want to sub wheat flour, it helps a lot, well, you NEED to know the propertites of these flour to make your own combo. For my banana cake I used brown rice flour with sweet potato starch (it's light, so I hoped it would make the cake light and I think it did!) and buckwheat.

    So if i were to sub the eggs, flour and milk in the malawah, I'd have to figure out what flour combo I'm going to use.

    i didn't know all the above before, until shida motivated me through her many experiments and I started reading it all up and now experimenting myself :)

  4. wow! Not as simple as it sounds huh? I can't imagine how I'd cook allergy-free foods on a daily basis!

  5. Sorry, but traditional malawah is not prepared like this at all. It has tons of butter or margerine and is folded repeatedly, like a croissant dough. My grandmother used to make it all of the time. It actually takes several hours for this process. This recipe sounds like pancakes.

  6. Anon, thanks for visiting our blog!

    There are many different ways to make malawah. I'm not sure if there is a 'traditional' recipe. I just happen to know the way I make it :) If you happen to have your grandmothers recipe, we'd love to hear it.

    Most of my recipes don't take too long, I usually take the easy way out :P


  7. you are doing great job my somali friend. thgis is the best somalia food. by:jos

  8. Malawah is a flaky dough that takes hours to make-it is really tasty in the end though... And you usually don't put sugar on it. It is savory...

  9. I think they are referring to sabayaad, which is folded and oiled and rolled out, it is refered to by yemenis as malawah and us flaky.