* Exported from MasterCook *
Malawax (Cardamom Crepe)
Recipe By :Ifrah F. Ahmed
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
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176 grams all-purpose flour -- (1 1/3C)
1 cup milk -- whole, or your choice
1 large egg
50 grams sugar -- (1/4C)
1 teaspoon ground cardamom
1/8 teaspoon salt -- fine sea salt
ghee -- melted
Unlike the thick and flaky Yemeni malawah (or malawach), the malawax
(pronounced ma-la-wah) that is popular in Somalia and across the
Somali diaspora is thin and closer in texture to a crepe. Delicate
and sweet, malawax is cooked on each side, resulting in a beautiful
caramelized pattern with crispy edges that are the stuff of dreams.
But that is where the similarities end: These sweet, tender crepes
are bursting with the flavors of cardamom and ghee. They can be
enjoyed as a snack, with coffee or tea, or as a fragrant addition to
your brunch rotation. Makes 8 to 10 malawax.
In a blender, combine the flour, milk, egg, sugar, cardamom and salt.
Add 1 cup water and blend until smooth. Transfer to a big bowl and
grab a ladle.
Using a paper towel, lightly grease a medium nonstick crepe pan,
nonstick skillet or cast-iron griddle with melted ghee and place over
medium-high heat until it is well heated. Ladle about 1/3 cup of
batter into the pan and gently swirl the pan around to evenly
distribute the batter into a thin round. If using a heavier cast-iron
griddle, lightly distribute the batter to cover the bottom of the pan
using a ladle. Cook for about 1 to 2 minutes until the batter is no
longer runny and the bottom is brown or until the malawax releases
easily from the pan with a spatula.
Just before flipping the malawax, drizzle it with 1/2 teaspoon of
melted ghee. Flip the malawax and cook on the second side for about
20 to 30 seconds, or until the edges get crispy and small, golden
pockets appear all over the malawax. Flip the malawax onto a plate
and sprinkle with your desired amount of sugar.
Repeat this process with each malawax until the batter is finished
and you have a stack of malawax. Don't forget to distribute ghee in
the pan evenly with a paper towel as needed between each malawax.
Malawax is best eaten right away while it's warm and the edges are still crisp.
S(Internet address):
https://cooking.nytimes.com/recipes/1023357-malawax-cardamom-crepe
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Per Serving (excluding unknown items): 133 Calories; 2g Fat (12.8%
calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber;
31mg Cholesterol; 58mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
NOTES : 2022 - 0902