Malawach with Spiced Tomato Chutney

Ingredients

In this adaptation of Malawach to Southern African cuisine, we have incorporated the vibrant flavors and ingredients commonly found in the region. The original Yemeni dish has been enhanced with the addition of local spices and a tangy tomato chutney, which adds a unique twist to the traditional recipe. We alse have the original recipe for Malawach, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cubed 1/2 cup (115g) unsalted butter, chilled and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• Vegetable oil, for frying Vegetable oil, for frying
• For the Spiced Tomato Chutney: For the Spiced Tomato Chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 11g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 5g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, and salt. Add the chilled butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, mixing with a fork until the dough comes together. Knead the dough lightly until smooth, then cover it with a damp cloth and let it rest for 30 minutes.
3. 3.
   Meanwhile, prepare the spiced tomato chutney. In a saucepan, heat a tablespoon of vegetable oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the diced tomatoes, cumin, coriander, paprika, and cayenne pepper (if using). Cook for about 10 minutes, stirring occasionally, until the tomatoes have softened.
5. 5.
   Stir in the lemon juice and season with salt and pepper to taste. Remove from heat and set aside.
6. 6.
   Divide the rested dough into 6 equal portions. On a lightly floured surface, roll out each portion into a thin circle.
7. 7.
   Heat a tablespoon of vegetable oil in a large frying pan over medium heat. Cook each rolled-out dough circle for about 2 minutes on each side, until golden brown and crispy. Repeat with the remaining dough portions.
8. 8.
   Serve the Malawach warm with the spiced tomato chutney on the side.

Treat your ingredients with care...

• Butter — Make sure the butter is chilled and cubed before incorporating it into the dough. This will help create a flaky texture in the Malawach.
• Tomatoes — Use ripe tomatoes for the chutney to ensure a rich and flavorful taste.

Tips & Tricks

• For an extra burst of flavor, sprinkle some chopped fresh cilantro or parsley on top of the Malawach before serving.
• If you prefer a spicier chutney, increase the amount of cayenne pepper or add a finely chopped chili pepper.
• Malawach is best enjoyed fresh and warm, so try to serve it immediately after frying.

Serving advice

Serve the Malawach as a main dish accompanied by a fresh salad or as an appetizer alongside other Southern African-inspired snacks. The flaky pastry and tangy chutney make it a versatile dish that can be enjoyed on its own or as part of a larger meal.

Presentation advice

To enhance the presentation of the Malawach, you can fold each fried pastry into a triangle shape before serving. This not only adds visual appeal but also makes it easier to dip into the spiced tomato chutney.