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{{short description|Yemenite Jewish flatbread}}
{{short description|Yemeni flatbread}}
{{for multi|the Yemenite flatbread|Malawach|the Somali flatbread|Malawah}}
{{Infobox prepared food
{{Infobox food
⚫
| name = Malawach
| image = File:Malawach.jpg
| name = Khubz mulawah
| image_size = 300 px
| image = خبز ملوح.jpg
| image_size =
| caption = Malawach, as traditionally served by [[Yemenite Jews]], with [[zhoug]] and [[resek]].
| caption = Mulawah next to [[fahsa]] and [[Zhug|sahawaq]]
| alternate_name =
| alternate_name = Mulawah, khobz mulawah
| country = [[Yemen]], [[Israel]]
| country = [[Yemen]]<ref>{{Cite web|url=https://books.google.com/books?id=95gpDwAAQBAJ&pg=PA64|title=Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook|first=Alon|last=Shaya|date=March 13, 2018|publisher=Knopf Doubleday Publishing Group|via=Google Books}}</ref><ref>{{Cite web|url=https://books.google.com/books?id=AvNuOdByPY0C&q=Malawach|title=Vegetarian dining in NYC: and not just the places the yuppies like|first1=Arthur S.|last1=Brown|first2=Barbara|last2=Holmes|date=March 5, 1993|publisher=Callaloo Press|via=Google Books}}</ref>
| region =
| region =
⚫
| creator =
| creator = [[Yemenite Jews]]<ref>{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref><ref>{{cite book |last1=Solomonov |first1=Michael |title=Israeli Soul |publisher=HMH}}</ref>
| course =
| course =
| type = [[Bread]]
| type = [[Bread]]
| served =
| served =
| main_ingredient = [[Laminated dough]], [[clarified butter]], or [[butter]], or [[cooking oil]], occasionally [[Nigella sativa]]
| main_ingredient = [[Puff pastry]], ''[[Nigella sativa]]'', [[ghee]] or oil
| variations =
| variations =
| calories =
| calories =
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}}
}}


'''Khubz mulawah''' ({{langx|ar|خبز ملوح}}), '''mulawah''' ({{langx|ar|ملوح}}), or '''rashush''' ({{langx|ar|رشوش}}) is a flatbread that is baked in a traditional [[Primitive clay oven#Tannour / Tannur|tannur]] in [[Yemeni cuisine]].<ref>{{Cite web|url=https://www.thenational.ae/lifestyle/food/food-trails-the-rich-history-of-yemeni-cuisine-1.157071|title=Food trails: the rich history of Yemeni cuisine|website=The National|language=en|access-date=2020-01-05}}</ref><ref>{{Cite web|url=https://www.ibtimes.co.uk/welcome-djibouti-this-tiny-african-nation-accepts-30000-refugees-opportunity-not-burden-1586155|title=This tiny African nation sees refugees as an opportunity - not a burden|date=2016-10-13|website=International Business Times UK|language=en|access-date=2020-01-05}}</ref><ref>{{Cite web|url=http://www.shebayemenifood.com/content/yemeni-malawah-bread|title=Yemeni Malawah Bread|website=Sheba Yemeni Food}}</ref><ref>{{Cite web|url=https://books.google.com/books?id=w_q-DwAAQBAJ&pg=PT520|title=Caps-Asian Every Night: Eat Better. Feel Alive.|first=Teddy|last=Tok|date=November 20, 2019|publisher=David Tok Llp|via=Google Books}}</ref><ref>{{Cite web|url=https://kitchen.sayidaty.net/node/8741/خبز-الملوح-اليمني-بالفرن/مقبلات-رمضان|title=خبز الملوح اليمني بالفرن{{!}} مطبخ سيدتي|website=kitchen.sayidaty.net|language=ar|access-date=2020-01-04}}</ref> A similar bread, [[malawach]], has been brought to Israel by [[Yemenite Jews]].<ref>{{Cite web|url=https://books.google.com/books?id=4ZxtBAAAQBAJ&pg=PT80|title=DK Eyewitness Top 10 Palestine including Sinai and Petra|first=D. K.|last=Eyewitness|date=October 1, 2014|publisher=Dorling Kindersley Limited|via=Google Books}}</ref><ref>{{Cite web|url=https://books.google.com/books?id=pjJut4rGyJcC&pg=PA84|title=Being Torah Student Commentary, 2|first=Joel Lurie|last=Grishaver|date=October 1, 1998|publisher=Torah Aura Productions|via=Google Books}}</ref><ref>{{Cite web|url=https://www.motherjones.com/environment/2017/02/cooking-pancakes-somali-refugees-malawah/|title=The simple, soulful dish these Somali refugees brought to America|last=Oatman|first=Maddie|website=Mother Jones|language=en-US|access-date=2020-01-05}}</ref>
'''Malawach''', {{Lang-he|מלאווח or מלווח}}), ({{Lang-ar|ملوح}}, is a flatbread that is traditional in [[Yemenite Jewish cuisine]]. ''Maluj'' and ''Khamir'' breads are more popular in the Yemen. It has been brought to [[Israel]] by [[Yemenite Jews]], where it is very popular and commonly made at home, and is also available in restaraunts as well as in frozen [[supermarkets]] across Israel<ref>{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref><ref>{{cite book |last1=Solomonov |first1=Michael |title=Israeli Soul |publisher=HMH}}</ref>.


Khubz mulawah is often eaten for breakfast with [[ghee]] and honey on weekends.
==History==
Malawach originated as a variation of [[Sephardic Jewish cuisine|Sephardic Jewish]] puff pastry, brought to [[Yemenite Jews|Yemen]] by [[Jews expelled from Spain]], according to Rabbi [[Gil Marks]], a Jewish food historian<ref>Encyclopedia of Jewish Cooking</ref>.


==Overview==
==Etymology==
Both mulawah and [[Lahoh]] terms come from the Arabic root ([[wiktionary:لوح|l-w-ḥ]]) which means the thing that is flat.
Malawach resembles a thick [[pancake]], but it consists of thin layers of [[puff pastry]] brushed with oil or fat and cooked flat in a frying pan.<ref>Rachel Yedid & Danny Bar-Maoz (ed.), ''Ascending the Palm Tree – An Anthology of the Yemenite Jewish Heritage'', E'ele BeTamar: Rehovot 2018, p. 132 {{ISBN|978-965-7121-33-7}}</ref><ref>[http://www.riverdalepress.com/stories/Old-memories-new-dishes-malawach-reinvented,48118?content_source=&category_id=&search_filter=cooking&event_mode=&event_ts_from=&list_type=&order_by=&order_sort=&content_class=&sub_type=&town_id= Old memories, new dishes: Malawach reinvented ]</ref> It is traditionally served with hard-boiled eggs, ''[[Zhug]]'', and a crushed or grated tomato dip. Or for a sweet taste, it is often served with honey.<ref>{{Cite book| last = Roden| first = Claudia| authorlink = Claudia Roden| title = The Book of Jewish Food: An Odyssey from Samarkand to New York| publisher = Knopf| year = 1997| page = [https://archive.org/details/bookofjewishfood00rode/page/549 549]| isbn = 0-394-53258-9| url-access = registration| url = https://archive.org/details/bookofjewishfood00rode/page/549}}</ref>

==Preparation==

Malawach was traditionally prepared at home by the [[Women in Judaism|women in the Yemenite Jewish community]], and is made out of a laminated dough similar to [[puff pastry]] that has been enriched with either butter, Clarified butter, or margarine if [[pareve]]; creating a very flaky consistency with many layers, similar to a [[croissant]]. The dough is divided into balls, and is rolled out and then commonly placed between [[wax paper]] and placed in the [[freezer]]. It is then fried in a small amount of oil from a frozen state, as it it is fried fresh the butter or other fat will seep out of the dough, making it harder to work with and not flaky. Freezing the dough helps the butter or other fat remain in solid form once the malawach comes into contact with the hot oil, causing the creation of it's signature flaky layers, and causing the bread to rise somewhat. Malawach typically fried as one large [[flatbread]], though sometimes it is fried in smaller pieces. It is served hot, traditionally with [[zhoug]], [[resek]], and [[beitzah]] ([[hardboiled egg]]), although a variety of other pairings and dips are now popular as well such as honey, jam, labneh, shakshouka, [[baba ghanoush]], [[matbucha]], and [[muhammara]], among others.<ref>[http://www.riverdalepress.com/stories/Old-memories-new-dishes-malawach-reinvented,48118?content_source=&category_id=&search_filter=cooking&event_mode=&event_ts_from=&list_type=&order_by=&order_sort=&content_class=&sub_type=&town_id= Old memories, new dishes: Malawach reinvented ]</ref><ref>{{cite book |last1=Solomonov and Cook |first1=Michael and Steven |title=Israeli Soul |publisher=HMH}}</ref><ref>{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref><ref>{{cite book |last1=Srulovich and Packer |first1=Itamar and Sarit |title=Golden: Honey & Co. The Baking Book}}</ref><ref>{{cite book |last1=Scheft |first1=Uri |title=Breaking Breads |publisher=Artisan}}</ref>

==Popularity in Israel==

[[File:04 Malawach (Yemen Crispy Dough) - Peter's Since 1969 (5027189816).jpg|thumb|right|Malawach As traditionally served in Israel, with [[beitzah]] ([[hard boiled egg]]), [[Israeli salad]], [[resek]] (grated tomato), and an Israeli pickle.]]

Malawach has historically been a staple of the [[Yemenite Jews]]. Through [[History of the Jews in Yemen|expulsion of Yemenite Jews from Yemen in the mid-20th century]], and their subsequent [[aliyah|refuge]] in [[Israel]], it has become a very popular dish in Israel, and a favorite comfort food for Israelis of all backgrounds and origins. Malawach is traditionally made at home by members of the Yemenite Jewish community, but with the newfound, widespread popularity of malawach in Israel in recent decades it is now commonly served at restaurants in Israel, many of which are dedicated to serving malawach, and related dishes such as [[jachnun]]. It is commonly used as a [[sandwich wrap]] similar to a [[laffa]], and is commonly served with [[shakshouka]], [[chummus|hummus]], [[sabich]], and many other dishes. It is also commonly served as a dessert with [[labneh]] and [[jam]]. Frozen malawah is commonly available in grocery stores across the nation, by brands such as [[Sabra (company)|Ta'amti]], and [[Osem (company)|Osem]], and is exported abroad to [[kosher]] supermarkets in the [[United States]], UK, Canada, France, and other nations. Frozen malawach can be used as a substitute for dough in different recipes such as [[bourekas]], [[sambusak]], and many others.<ref>[http://www.riverdalepress.com/stories/Old-memories-new-dishes-malawach-reinvented,48118?content_source=&category_id=&search_filter=cooking&event_mode=&event_ts_from=&list_type=&order_by=&order_sort=&content_class=&sub_type=&town_id= Old memories, new dishes: Malawach reinvented ]</ref><ref>{{cite book |last1=Solomonov and Cook |first1=Michael and Steven |title=Israeli Soul |publisher=HMH}}</ref><ref>{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref><ref>{{cite book |last1=Srulovich and Packer |first1=Itamar and Sarit |title=Golden: Honey & Co. The Baking Book}}</ref><ref>{{cite book |last1=Scheft |first1=Uri |title=Breaking Breads |publisher=Artisan}}</ref>

==Popularity in Yemen==

[[Image:خبز ملوح.jpg|thumb|right|Malawach served with [[zhug]] and fahsa.]]

Due to the [[Exodus of Jews from Arab and Muslim countries|forced expulsion of Jews from Yemen]], malawach is not as popular in Yemen today as it once was, nor as common as it is in [[Israeli cuisine|Israel]]<ref>{{cite book |last1=Marks |first1=Rabbi Gil |title=The Encyclopedia of Jewish Food}}</ref>, today ''[[Maluj]]'' and ''Khamir'' breads are more popular in Yemen.<ref>{{Cite web|url=https://kitchen.sayidaty.net/node/8741/خبز-الملوح-اليمني-بالفرن/مقبلات-رمضان|title=خبز الملوح اليمني بالفرن{{!}} مطبخ سيدتي|website=kitchen.sayidaty.net|language=ar|access-date=2020-01-04}}</ref>


==See also==
==See also==
* [[Yemenite Jewish cuisine]]
* [[Yemeni cuisine]]
* [[Israeli cuisine]]
* [[Arab cuisine]]
* [[Yemenite cuisine]]
* [[Israeli cuisine]]
* [[Shafoot]]
* [[Shafoot]]
* [[Fatoot]]
* [[Fatoot]]
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==References==
==References==
{{reflist}}
{{reflist}}
{{Flatbreads}}


⚫
[[Category:Yemeni breads]]
{{Cuisine of Israel}}
⚫
[[Category:Puff pastry]]
{{Jewish baked goods}}

⚫
[[Category:Yemeni cuisine]]
⚫
[[Category:Yemenite Jews]]
[[Category:Israeli cuisine]]
[[Category:Mizrahi Jewish cuisine]]
[[Category:Jewish baked goods]]

Latest revision as of 16:52, 28 October 2024

For the Yemenite flatbread, see Malawach. For the Somali flatbread, see Malawah.
Khubz mulawah
Mulawah next to fahsa and sahawaq
Alternative namesMulawah, khobz mulawah
TypeBread
Place of originYemen[1][2]
Main ingredientsPuff pastry, Nigella sativa, ghee or oil

Khubz mulawah (Arabic: خبز ملوح), mulawah (Arabic: ملوح), or rashush (Arabic: رشوش) is a flatbread that is baked in a traditional tannur in Yemeni cuisine.[3][4][5][6][7] A similar bread, malawach, has been brought to Israel by Yemenite Jews.[8][9][10]

Khubz mulawah is often eaten for breakfast with ghee and honey on weekends.

Etymology

[edit]

Both mulawah and Lahoh terms come from the Arabic root (l-w-ḥ) which means the thing that is flat.

See also

[edit]

References

[edit]
  1. ^ Shaya, Alon (March 13, 2018). "Shaya: An Odyssey of Food, My Journey Back to Israel: A Cookbook". Knopf Doubleday Publishing Group – via Google Books.
  2. ^ Brown, Arthur S.; Holmes, Barbara (March 5, 1993). "Vegetarian dining in NYC: and not just the places the yuppies like". Callaloo Press – via Google Books.
  3. ^ "Food trails: the rich history of Yemeni cuisine". The National. Retrieved 2020-01-05.
  4. ^ "This tiny African nation sees refugees as an opportunity - not a burden". International Business Times UK. 2016-10-13. Retrieved 2020-01-05.
  5. ^ "Yemeni Malawah Bread". Sheba Yemeni Food.
  6. ^ Tok, Teddy (November 20, 2019). "Caps-Asian Every Night: Eat Better. Feel Alive". David Tok Llp – via Google Books.
  7. ^ "خبز الملوح اليمني بالفرن| مطبخ سيدتي". kitchen.sayidaty.net (in Arabic). Retrieved 2020-01-04.
  8. ^ Eyewitness, D. K. (October 1, 2014). "DK Eyewitness Top 10 Palestine including Sinai and Petra". Dorling Kindersley Limited – via Google Books.
  9. ^ Grishaver, Joel Lurie (October 1, 1998). "Being Torah Student Commentary, 2". Torah Aura Productions – via Google Books.
  10. ^ Oatman, Maddie. "The simple, soulful dish these Somali refugees brought to America". Mother Jones. Retrieved 2020-01-05.
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