Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Malawah

Mushroom Malawach

Mushroom Malawach
1 package Malawach dough
Vegetable oil spray

Invert a round cast iron pot or wok and place over medium heat. 
Spray bottom of the pan 
When pan is super hot
Place Malawach on top for a few minutes until golden, flip it over and cook the other side. 

Mushroom Topping 
1/4 cup olive oil
4 cups sliced mushrooms, any combination of portabella, crimini or shiitake
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon soy sauce or coconut aminos 
1 teaspoon za’atar 
2 cloves garlic, grated 

In a large skillet, warm olive oil over medium heat. 
Add the mushrooms and sauté for two minutes , add the garlic, salt, pepper, soy sauce. Keep stirring until mushrooms are golden and all liquid has evaporated. Add the Zaatar, stir and remove from heat. 

Condiments 
Hummus
Mina brand harissa
Tehini sauce
Zaatar 
Italian parsley, finely chopped 

Top Malawach in the following order with hummus, mushrooms, parsley,tehini, Mina harissa and za’atar

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