Ingredients (for 15 pastries):
- 15 sheets of Malawach dough (Yemenite flatbread)
- A little flour, for dusting
For the filling:
- 1 tbsp olive oil
- 1 onion, peeled and finely chopped
- 500 grams (about 1.1 pounds) ground beef
- Salt and black pepper, to taste
- 2 small tomatoes, finely chopped
- 3 garlic cloves, peeled and minced
- 1 tsp Baharat spice blend
- 2 tbsp breadcrumbs
- Optional: 3 tbsp roasted pine nuts
For brushing:
- 1 egg, beaten
Instructions:
1. Make the filling: Heat the olive oil in a skillet. Add the onion and fry for 5 to 6 minutes until golden. Add the ground beef, season with salt and pepper, and cook, stirring and breaking up the meat, until no longer pink. Add the tomatoes, garlic, and baharat, and cook for another 5 to 6 minutes, stirring occasionally, until the liquid from the tomatoes has mostly evaporated. Taste and adjust seasoning. Remove from heat, stir in breadcrumbs and pine nuts if using, and let cool.
2. Preheat the oven to 180°C (350°F).
3. Shape the pastries: Lightly flour your work surface. Place a sheet of malawach dough on it and roll out slightly. Using a knife, lightly score the dough into four quarters (pic. #1). Cut along one quarter only, stopping short of the center so the dough remains connected. Place 2 tablespoons of filling on the quarter directly opposite the cut (pic. #2). Fold the cut section over the filling and pinch the edges to seal (Pic. #3).
4. On the two remaining quarters, cut 1-centimeter-wide (about ⅜-inch-wide) strips, making sure to leave them attached at the center (pic. #4). Twist the innermost strip from the top quarter and lay it lengthwise over the filled pocket (pic. #5). Twist the innermost strip from the adjacent quarter and place it crosswise (pic. #6). Continue alternating strips, twisting and layering them over the filling (pic. #7). Trim the edges to create a clean border (pic. #8). Brush with beaten egg.
5. Bake for about 25 minutes, until golden brown. Serve warm or at room temperature.
Storage tips: Refrigerate for up to 3 days or freeze for up to 2 months.
Braiding step by step
1. Score the malawach into four quarters.
2. Cut one quarter, leaving it attached at the center. Place filling on the opposite quarter.
3. Fold the cut quarter over the filling and seal the edges.
4. Slice strips in the remaining quarters without cutting through the center.
5. Twist the innermost top strip and lay it lengthwise.
6. Twist the innermost side strip and lay it crosswise.
7. Continue twisting and layering strips alternately.
8. Trim excess, brush with egg and bake.