Soomaaliya Cookbook Shares Delicious Malawax Recipe by Ifrah F. Ahmed
Indulge in the mouthwatering flavors of malawax, a sweet cardamom crepe, as featured in the cookbook “Soomaaliya” by renowned food writer and chef Ifrah F. Ahmed. This delightful treat, perfect for breakfast or a snack, is best enjoyed with its crispy edges and a hint of sugar.
Ahmed’s tip for flipping these delicate crepes flawlessly is to take your time and generously use ghee or butter to prevent sticking. Employ a wide-mouth spatula for easy handling and adjust the heat as necessary to achieve the perfect texture.
The only challenge you might encounter when making malawax is resisting the temptation to devour them all yourself.
Originally a simple mix of water and flour, malawax has evolved over time to include ingredients like eggs, milk, cardamom, and sometimes cinnamon. Unlike canjeero, malawax is cooked on both sides, resulting in a moist, light texture with a sweeter taste, thanks to ghee and sugar toppings. Be sure to grease the pan between each crepe to avoid sticking and savor these delectable treats warm with a cup of coffee or tea.
Ingredients:
– 1⅓ cups (170 g) all-purpose flour
– 1 cup (240 ml) milk
– 1 cup (240 ml) water
– 1 large egg
– ¼ cup (50 g) sugar, plus extra for serving
– 1 teaspoon ground cardamom
– ¼ teaspoon cinnamon (optional)
– Melted ghee, as needed
Preparation:
Blend flour, milk, water, egg, sugar, cardamom, and cinnamon in a blender until smooth. Lightly grease a nonstick pan with ghee, pour the batter, cook until golden brown, drizzle with ghee, flip, cook briefly, then serve warm with sugar.
Unlock the flavors of malawax with this recipe from “Soomaaliya: Food, Memory and Migration” by Ifrah F. Ahmed, capturing the essence of Somali cuisine.