Turmeric–Black Pepper Malawach Recipe | Epicurious
Make the Garlicky Tahini
In a medium bowl, whisk collectively the tahini, lemon juice, garlic, salt, and ice water. It’ll attain a bizarre, lumpy consistency, however don’t be afraid. Hold whisking till it smooths out and turns into gentle in shade (if it doesn’t, it wants extra ice water, so simply add a bit extra). Tahini sauce with the proper consistency will drip by means of the tines of a fork, however simply barely. Style for seasoning, including extra lemon juice or salt if desired. Retailer in a jar within the fridge for as much as 1 week. If the tahini will get too thick whereas within the fridge, simply loosen it up with a bit water earlier than utilizing. (Notice: That is how a lot I want for the model of tahini that I exploit, however it might be totally different for you. Begin with among the water and add till you’ve gotten a easy, creamy consistency. Should you add an excessive amount of water, add a bit extra tahini to thicken the sauce again up once more.)
Make the Malawach
In a big bowl, whisk collectively the flour, sugar, kosher salt, turmeric, and black pepper. Add 1½ cups water, working it in together with your palms till the dough comes collectively, about 3 minutes. If the dough appears too dry and crumbly, add extra water, 1 tablespoon at a time. Knead the dough for five minutes, till it feels easy and springy. Wrap in plastic wrap and refrigerate for at the least 1 hour.
Line a baking sheet with parchment paper and put aside. Unwrap the dough and minimize it into 6 equal items. Generously grease your palms and a clear work floor with butter; it will make it simpler to deal with the dough and can will let you roll it out as skinny as doable with out tearing it. Use your palms to softly roll every bit right into a ball. Working with one by one, start flattening the dough in opposition to the work floor together with your palms. Proceed pulling and stretching out the dough till it’s fairly skinny, to the purpose you could see the counter beneath—be mild and work slowly! The dough ought to be very elastic, so it shouldn’t break simply. Unfold 1 teaspoon of the butter over the stretched-out dough. Roll up the sheet of dough into a protracted rope, then coil it round itself like a snail shell. Place it on the ready baking sheet beneath a clear kitchen towel or sheet of plastic wrap to relaxation as you prep the remaining dough. If you’re accomplished, tightly cowl the baking sheet with plastic wrap and refrigerate for at the least 1 hour or in a single day. (I like to do that a day upfront.)
Take away the malawach from the fridge. In a big skillet over medium warmth, soften 1 tablespoon of the butter. Working with one by one, use a rolling pin to roll out a malawach till it’s ⅛ inch thick and place it within the pan. Cook dinner for about 2 minutes per facet, till crispy. Repeat to cook dinner the remaining malawach, utilizing 1 tablespoon butter for each.
Make the pico de gallo: In a medium bowl, toss collectively the tomatoes, cilantro, serrano, onion, garlic, and kosher salt.
To serve: After cooking the eggs, peel and halve them and season with sea salt and black pepper to style. Prime every heat malawach with a spoonful of the pico and an egg. Drizzle with garlicky tahini and serve.