@adeenasussman: MALAWACH SCALLION PANCAKE  Makes 1 scallion pancake  Combining Yemenite-Israeli and Chinese delicacies to create something new and soooo delicious. Frozen malawach rounds are available in kosher, Israeli and some international markets; puff pastry works too! Scatter the topping, press it in, cool the dough, press it out, fry, and voila. A simple dipping sauce is the perfect accompaniment. 3 TB hoisin sauce 2 TB soy sauce or tamari  2 TB rice vinegar  2 tsp sesame oil  1 TB chili crunch  ½ tsp baharat  1 standard frozen malawach (or a standard sheet puff pastry, such as Pepperidge Farm defrosted) 4 scallions, very thinly sliced (4 cups)  ½ cup chopped cilantro 2 tsp finely diced jalapeño 1 tsp hawaij   ½ tsp kosher salt  3 TB neutral oil  Make sauce: In a small bowl, whisk the hoisin, soy sauce, rice vinegar, sesame oil, baharat & chili crunch.  In a separate small bowl stir together the green onions, cilantro, jalapeno & hawaij.  Pull malawach out of the freezer to lightly defrost (if u Make pancakes: Lightly flour a clean work surface. Use a rolling pin to roll out dough slightly (if using puff pastry, trace 9-inch circle and roll out circle slightly on surface). Top evenly with the green onion mixture and season with salt. From the bottom up, roll the dough into a tight log; lightly seal both ends. Coil the dough inward into a round snail. Flatten with a rolling pin until it forms a 9- or 10-inch disk. Rest for 5 minutes.  Preheat a 10-inch skillet over medium-high heat; add 2 tablespoons oil. Slide dough in pan; cook until golden,  3 minutes on each side. Slide onto a cutting board; cut into triangles/ Serve with sauce. 

Adeena Sussman

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Region: IT

Monday 18 May 2026 18:57:32 GMT