Somali Malawah (Malawax) Malawah الملوًّح الصومالي

Somali Malawah (Malawax) الملوًّح الصومالي

 

What is round, goes around, comes around. To us, that sums the story of the Somali Malawah (Malawax). We wish to think that the crepe originated in the Horn of Africa. The Horn is the home of the Ethiopian Injera, the Eritrean Injera, Somali Anjero or Lahoh, Malawah, and Ambaabur. It is not clear and convincing evidence, but you cannot ignore the balance of probabilities. 

The round Malawah was borrowed. It had eggs, milk, butter, and sugar added to it as it went around. It then came around, back to the Horn. :) Food evolves…

The traditional Malawah is made with flour and water only. It is quick and easy and can be made at a moment’s notice. It is a lifesaver if the cat spills the anjero batter (a good excuse if you forgot to prepare the anjero batter the night before). 

To serve it, Malawah is drizzled with ghee (subag) and sprinkled with ample sugar. This makes it great for breaking the fast in Ramadan. Malawah is also served with savoury dishes like suqaar, been dallac (dallac bilaash), and stews. It is not as absorbent as anjero but that will not be a hindrance if you are well-versed in the arts of fiteeys and rifaaqid. Fiteeys is breaking any bread (rooti, muufo, anjero, malawah) into very small pieces and combining it with a stew. This is usually done with stale bread that has somewhat hardened and is less absorbent. Rifaaqid is when you take things to a whole new level. Your hand turns into a blender and you mush the food together. You wouldn’t know what you are eating, but it tastes amazing nevertheless!

Zahra Kassim gave us the recipe for the Enriched Malawah. She also gave us the idea of serving malawah with coconut milk. In her version, the coconut milk is cooked with sugar then applied to the malawah.

 

Ce qui est rond, part faire un tour, et revient à la maison. Cette expression, pour nous, résume l’histoire de la Malawah Somali (Malawax). Nous aimons à penser que la crêpe est née dans la Corne de l’Afrique. La Corne est le berceau de l’Injera Éthiopien, l’Injera Erythréen, l’Anjero Somali ou Laho, la Malawah, et l’Ambaadur. Cela n’a jamais été établi ni prouvé, mais on ne peut ignorer cette forte probabilité.

La Malawah ronde a été empruntée, transformée et transmise. Elle a été complétée avec des oeufs, du lait, du beurre et du sucre au fur et à mesure de son voyage. Elle est ensuite revenue à son lieu de naissance dans la Corne. La nourriture évolue…

La Malawah traditionnelle est faite de farine et d’eau uniquement. Elle est facile et rapide et peut être faite en un instant. Elle sert de plat de secours si le chat renverse la pâte à anjero (la bonne excuse si vous avez oublié de préparer la pâte à anjero la veille).

La Malawah est servie avec du ghee (subag) et bien saupoudrée de sucre. Ce qui la rend parfaite pour rompre le jeûne pendant le Ramadan. Malawah est aussi servie avec des plats salés comme suqaar, been dallac (dallac bilaash), et des ragoûts. Elle n’est pas aussi absorbante que l’anjero mais ce ne sera pas un inconvénient si vous maîtrisez l’art de fiteeys et de rifaadiq. Fiteeys c’est rompre n’importe quel pain (rooti, muufo, anjero, malawah) en tous petits morceaux et les mettre dans un ragoût. On le fait habituellement avec du pain rassis qui a durci et moins absorbant. Rifaadiq c’est passer à un tout autre niveau. Vos mains deviennent un blender et vous réduisez en purée la nourriture. Vous ne savez pas ce que vous mangez, mais c’est excellent!

Zahra Kassim nous a donné la recette de la Malawah Enrichie. Elle nous a aussi suggéré de servir malawah avec du lait de coco. Dans sa version, le lait de coco est cuit avec du sucre puis versé sur la malawah.

 

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

Yields about 15 Malawah

Basic Malawah:
3 cups (711 mL) Water

2 cups (280 g) All-purpose flour
Pinch Salt

Enriched Malawah:
2½ cups (593 mL) Milk

2 Large eggs
2 cups (280 g) All-purpose flour
Pinch Salt

Coconut sauce:
1 can (390 mL) Coconut milk
2 Tbsp Sugar

Orange sauce:
2 Tbsp Unsalted butter
½ cup Orange marmalade
1 cup Orange juice 

 

Waxa loo baahan yahay:   

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL; 1 QW = 15 mL; 1 qy = 5 mL)

Waxaad ka-sameyn kartaa 15 Malawax

Malawax caadi ah:
3 koob (711 mL) Biyo

2 koob (280 g) Bur cad
Far iyo suul Cusbo

Malawax Nafaqaysan:
2½ koob (593 mL) Caano

2 Ukun waaweyn
2 koob (280 g) Bur cad
Far iyo suul Cusbo

Sooska qumabaha:
1 gasac (390 mL) Caanaha qumbaha
2 QW Sokor

Sooska oranjada:
2 QW Buuro aan cusbo lahayn
½ koob Malmalaaddo oranjo
1 koob Casiir oranjo 

 

Ingrédients:

(cs est une cuillère à soupe; cc est une cuillère à café)
(1 mesure = 237 mL; 1 cs = 15 mL; 1 cc = 5 mL) mesures rases

Pour environ 15 Malawah

Malawah simple:
3 mesures (711 mL) d’Eau
2 mesures (280 g) de Farine Blanche
Une Pincée de Sel

Malawah Enrichie:
2½ mesures (593 mL) de Lait
2 Gros Oeufs
2 mesures (280 g) de Farine Blanche
Une pincée de Sel

Sauce à la noix de coco:
1 boite (390 mL) de Lait de Coco
2 cs de Sucre

Sauce à l’Orange:
2 cs de Beurre Doux
½ mesure de Marmelade d’Orange
1 mesure de Jus d’Orange

Preparing the batter - Préparation de la pâte

1. Place the Malawah ingredients in a blender. 2. Blend for 1 minute (or until there are no lumps in the batter). 3. Let the batter rest for at least 30 minutes.

1. Waxyaabaha malawaxa laga sameynaayo ku-wada rid makiinadda. 2. Hal daqiiqo qas. 3. Nus saac dhig (haddii kale malawaxa wuu adkaanaayaa oo margi oo kale ayuu noqonaayaa). 

1. Placer les ingrédients de la Malawah dans un blender. 2. Mélanger pendant 1 minute (où jusqu’à ce qu’il n’y ait plus de grumeaux dans la pâte). 3. Laisser reposer la pâte au moins 30 minutes.

Cooking the Malawah - Cuisson de la Malawah

1. To get 15 malawah, scoop ⅓ cup of the batter. We used a 10 inch (25.4 cm) pan. 2. Tilt and rotate the pan so that the batter covers the bottom of the pan and runs all around the edge.  3. Cook the malawah for 2 minutes on medium heat. If your malawah is thicker, you will need to cook it longer.

1. Si aad u-heshid 15 malawax, waxaa birta ku-shubtaa ⅓ koob oo cajiin ah. Waxaan isticmaalnay bir cabbirkeeda yahay 10 inch (25.4 cm). 2. Birta wareeji si uu cajiinka birta ugu wada fido. 3. Dab dhexdhexaad ah, 2 daqiiqo ku-dub. Haddii malawaxaada uu culus yahay, waqti dheeraad ah dub.

1. Pour faire 15 Malawah, prendre ⅓ de mesure de pâte. Nous avons utilisé une poêle de 10 pouces (25.4 cm). 2. Incliner et secouer la poêle pour que la pâte recouvre tout le fond et remonte sur les bords. 3. Cuire la malawah pendant 2 minutes à feu moyen. Si votre malawah est plus épaisse, vous aurez besoin de la faire cuire plus longtemps.

Basic Malawah served with clarified butter & sugar 

Indhaha waxaa u-yeeshay xumbada (makiinad ayaa lagu qasay)

Malawah simple servie avec du beurre clarifié et du sucre

 

Enriched Malawah served with coconut milk and sugar - Malawah Enrichie servie avec du lait de coco et du sucre

1. Smear the malawah with 1 tsp of good quality coconut milk. 2. Sprinkle with sugar. 3. Roll.

1. Waxaa marisaa 1 qy (qaaddo yar) oo caano qumbe ah. Qumbaha waa inuu yahay nooc fiican. 2. Sokor ku-shub. 3. Isku duub.

1. Étaler un cc de lait de coco de bonne qualité sur la malawah. 2. Saupoudrer de sucre. 3. Rouler.

 

Enriched Malawah with coconut milk, sugar, and toasted nuts

Malawaxa oo qumbaha iyo sokorta la mariyay, waxaa lagu korshubay caano qumbe oo sokoraysan

 Malawah Enrichie au lait de coco, sucre et noix grillées

Enriched Malawah - Malawah Enrichie

 

Preparing Malawax Xaawo - Préparer la Malawax Xaawo :)

1. Melt 2 Tbsp of unsalted butter. 2. Add ½ cup of orange marmalade. 3. Add 1 cup of orange juice. 4. Add 1 Tbsp lemon juice and cook for 8 minutes on high. 5. Place the malawah in the sauce and cook until the sauce thickens. 6. Flip the malawah half-way through the cooking.

1. Dhalaali 2 QW (qaaddo weyn) buuro ah. 2. Ku-dar ½ koob malmalaaddo oranjo. Malmalaaddada waa inay tahay nooc laga sameeyay qolofta oranjada. 3. Ku-dar 1 koob casiir oranjo. 4. Ku-dar 1 QW (qaaddo weyn) liin dhanaan. Siddeed daqiiqo dab sare ku-kari. 5. Ku-rid malawaxa oo ku-dhex kari ilaa uu sooska ka culusaado. 6. Malawaxa geddi marka aad sooska ku-dhex karinaysid.

1. Faire fondre 2 cs de beurre doux. 2. Ajouter ½ mesure de marmelade d’orange. 3. Ajouter une mesure de jus d’orange. 4. Ajouter 1 cs de jus de citron et cuire 8 minutes à feu fort. 5. Poser la malawah dans la sauce et cuire jusqu’à ce que la sauce épaississe. 6. Retourner la malawah à mi-cuisson.

Malawax Xaawo (a very close cousin of Crepe Suzette) - Malawax Xaawo (la cousine très proche de la Crêpe Suzette) :)

 What is round, goes around, comes around.

Ce qui est rond, part faire un tour, et revient à la maison.

 

 

 

 

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51 Responses to Somali Malawah (Malawax) Malawah الملوًّح الصومالي
  1. Aisha
    July 7, 2012 | 3:26 pm

    I love malwax, nd my husband does too. We eat perhaps once a week for breakfast or sometimes light dinner. I never knew there was so many ways to make it. This is awesome, i usually serve it with sugar nd butter, but i hve to give the crepe suzette a try… Thnk youuu. Our family loves youuu!!!

    • A&L
      July 7, 2012 | 11:21 pm

      It is great to know that you liked this recipe. You can also try it with fresh strawberries and stawberry jam. Thank you very much.

  2. Umasmaa
    July 7, 2012 | 9:40 pm

    asalaamu aleekum walaalahega qaaligoow inshaa allaah caafimaadsan qeer maashaa allaah tislam edaak waa wax macaan islawaqtigaasna sufrada quruxiya maashaaa allaaah asiila adaa umahadsantihiin wax qabadkiina khalbi waasaca wanaaga quruxda badan hortiin reediin hareerihiin nuur diyadiin allaah niiyeelo walaaleheey jazaakallaahu kheyrakum wa jazaa jamiic baarakallaahu fiikum

    • A&L
      July 7, 2012 | 11:28 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh.
      Walaasheenna qaaliga ah aad ayaa u-mahadsan tahay. Ilaahey ha-inoo aqbalo ducadaada. Intaas iyo in ka-badan ayaan kuu rajaynaynaa.

  3. ayan abdullahi ali
    July 8, 2012 | 4:57 am

    asc, dhamaan walalaha xawaash.com. walalayal dhab ahanti aad ayn idinkugu mahad celineyna sida quruxda badan ee aad mar waliba u mujisaan dadaalkiina, waxan idinka codsaneynaa anigo matalaya team badan oo reer muqdisho ah oo ku taxan xawaash in aad noo soo galisaan sida loo sameeyo pizza, waxan rajeynaya in aad codsigeena suura galin doontaan insha’alaah, mahadsanidiin.

    • A&L
      July 8, 2012 | 10:35 pm

      Wacalaykum assalaam waraxmatullaahi wabarakaatuh.
      Walaal ayaan, idinkaa mahadda mudan. Hadduu Eebbe raali ka-noqdo codsigiina waan soo dedejin doonnaa. Salaan diiran ayaan idiin soo diraynaa martida muqdisho naga daawata oo dhan. Nabad iyo caano Eebbe ha idinkugu deeqo.

      • mohamed
        July 12, 2012 | 5:09 pm

        masha Allaah walaal waad mahad santahay sida aan wada ognahay waxan galeena bil ramadaan oo aad iyo aad u qeer badan waxana ka rabaa sanbus inaad natustid sidaan filaayo agtena qaali ayu ka yahay? lolz

  4. Nasra
    July 8, 2012 | 8:23 am

    maasha allaah, Ramadan is on. this year, inshaallaah, i will be the queen of iftaar. thanks to you… jzk kheir.

    • A&L
      July 8, 2012 | 10:37 pm

      Thank you for commenting regularly.

  5. omar
    July 8, 2012 | 10:51 am

    i love it

    • A&L
      July 8, 2012 | 10:40 pm

      Thank you.

  6. ummu Akram
    July 8, 2012 | 11:23 am

    asc mansha alaah waa malawax wanagsan jazakallaah kheyr

    • A&L
      July 8, 2012 | 10:42 pm

      Mahadsanid. Jazaakillaah alf kheyr.

  7. umu salma
    July 8, 2012 | 10:50 pm

    i wanna try da malawax with the orange receipe tomorrow morning for breakfast for my husband i dont have a butter and the orange syrup can use canola oil and jam for strawberry,

    • A&L
      July 9, 2012 | 12:22 am

      You can try it with strawberry jam. Butter gives it a good flavour but if you are not using butter, then don’t add any oil.

  8. Khadra
    July 9, 2012 | 12:21 pm

    Asalamalaikum. I love this recipe! Thank you! It’s really easy to follow, even for a fifteen year old like my self. :D Just in time for Ramadan too. Inshaallah, I’ll be fasting for the entire month.

    • A&L
      July 9, 2012 | 10:40 pm

      Wa’alaikum as-salaam warahmatullaahi wabarakaatuh.
      Khadra we are very, very proud of you. You make all our efforts worthwhile. Thank you for the nice comment.

  9. Adan
    July 13, 2012 | 10:33 pm

    Thanks brother and sister, for responding to my request(malwah). What I saw exceeded my expectation and imagination superb. Is it possible please before Ramadan if you show how to make pizza. One more request please Somali shahi and qahwah and bisbas.
    May Allah reward you.

    • A&L
      July 14, 2012 | 12:08 am

      You are most welcome, Adan. God willing, we are planning to make the pizza before Ramadan. We will do the rest of your requests in the near future. Thank you for your comments.

  10. Adriana
    July 21, 2012 | 7:35 pm

    I can’t believe how small this world really is :) In my country, Romania, during times of fasting we make the basic malawah (called Clatite de post – crepes for fasting), with the difference that we cook them on both sides. I never used exact quantities till now, but I’m going to make your recipe tomorrow for breakfast. Although I’m not Muslim, Ramadan has a very special meaning to me and even though I’m not fasting I plan to try many new Ramadan-specific recipes from around the world. I’m never disappointed when I visit your blog and I’m so happy to have a Somali dish that I can add to my collection of Ramadan recipes. I’m going to try the malawah with coconut oil + sugar, creamy coconut milk + sugar and will also attempt the crepe suzette style :) Many thanks for sharing the recipe. Ramadan Kareem to everyone!

    • A&L
      July 22, 2012 | 2:00 pm

      Mulţumesc mult! We were fascinated by the similarities between the malawah and the Clatite de post. Thank you very much for sharing that information. What is particularly amazing is that both are used for breaking the fast. Thanks again.

  11. mohamed
    July 21, 2012 | 8:22 pm

    walal qaali ah wad mahad santahay madaama aad codsigeyga ii texgalisey masha allaah waxyabo bdn ayaa ka faaidey oo laso kobi karin wadna mahad santihiin

    • A&L
      July 22, 2012 | 1:45 pm

      Adigaa mahadda mudan walaal. Waan ku-faraxsannahay inaad ka-faa’iidaysanaysid xawaash. Mahadsanid.

  12. Adriana
    July 22, 2012 | 11:19 am

    Absolutely delicious! I couldn’t stop myself eating :) The ones with coconut oil and sugar were great, but I especially loved the ones with coconut milk inside and out. No patience to make crepe suzette, I was eating them as soon as they were done :) From now on whenever I make crepes I’ll definitely want some with coconut milk, what a great combination!

    I followed the exact amounts, but the batter came out a little too runny, so I added some more flour and they came out perfect. Thank you for the recipe.

    • A&L
      July 22, 2012 | 3:53 pm

      We are glad that you liked the malawah. We made the batter runny so we could get thin crepes by swirling the pan. This is particularly important for the plain ones that are cooked on one side only and without butter. When we made the batter less runny, the plain malawax tasted doughy. For the second type of malawah that we made (cooked on both sides with the addition of butter) it is perfectly ok to make the batter thicker. Mulţumesc mult!

      • Adriana
        July 22, 2012 | 5:18 pm

        The crepes came out very thin, I think it was the type of flour that I used that required adding a little more. I’m going to have to make them again, they got over so fast:)

        • A&L
          July 22, 2012 | 6:46 pm

          Thank you. What is the traditional way of serving the Clatite de post? Is it mainly a sweet dish or is it savoury?

  13. salma
    July 25, 2012 | 9:25 am

    asc walaalayaal aad ayaad umahadsantihiin ajar iyo xasanaat aan lasoo koobi karin ilaahey haidinka siiyo hooyadey ne way idiin mahad celineysaa
    thanks

    • A&L
      July 25, 2012 | 1:42 pm

      Adigaa mahadda mudan walaal. Hooyo nagu salaan, Ramadaan Kariim inoo dheh.

  14. muna
    July 29, 2012 | 11:24 am

    waxaan rabay sida loo sameeyo balbalo

    • A&L
      July 29, 2012 | 4:31 pm

      Hadduu Ilaahey yiraahdo waan soo gelin doonnaa, wax yar inoo samra.

  15. daud
    August 30, 2012 | 9:50 am

    aaad iyo aad baaad u mahadasantihiin maanshalah jazaakumalah khayr

    • A&L
      August 30, 2012 | 11:26 pm

      Adigaa mahadda mudan walaal. Qayr ayaan kuu rajaynaynaa.

  16. Abdullahi
    October 23, 2012 | 3:10 am

    Asc salan kadib aad ayaan idinku mahad celinaya sida sharafta leh oo aad ugu soo bandhigteen cuntada somali aad ayaan ugu faraxsanahay inaan arko webkaa

    • A&L
      October 23, 2012 | 8:06 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh,
      Waa ku-mahadsan tahay faalladaada. Annagana waan ku-faraxsan nahay inaad jeclaatay goobta Xawaash. Ciid Wanaagsan.

  17. Abbe
    November 10, 2012 | 2:07 pm

    Waad ku mahad santihiin dhib aad naga qadeen xaga raga somaliyeed dhib bey ku qabaan sida wax loo kariyo waxaan rajeynayaa dad badan inay ka faideystan qeer ilahey ha Idin Siyo ammmiiin

    • A&L
      November 10, 2012 | 9:17 pm

      Adigaa mahadda mudan. Raga Soomaaliyeed waa dad karti leh, ee waa laga qarsan jiray sida wax loo kariyo :) . Maantase wax walba waa la-shaac bixiyey. Mahadsanid walaal.

  18. Nura
    November 25, 2012 | 1:24 am

    Wow the last one surprised me i will definitely try it. By the way i love love you guys. Everything you do is absolutely TASTY n BEAUTIFUL. I cooked a few of the food n my family could not stop talking about it. Anyways big thanks:-) may ALLAH SWT give u both infinite happiness AMEEN.

    • A&L
      November 25, 2012 | 4:06 pm

      Thank you very much for the wonderful comment, we appreciate it. We are happy we could help. May God give health and happiness.

  19. roda
    December 17, 2012 | 5:48 pm

    asc walaalaayal run ahaantii aad iyo aad baad umahadsantihiin waxaan ilaahay idiin ka baryayaa inuu xoogiina iyo cimri giina iyo cibaadadiina iyo camalkiina ba idiin barakeeyo dadaal kiinana uu idinla garab galo ilaahay haydin barakeeyo walaalayaal runtii waxaad muu jiseen dadaal aad ubadan oo aan lasoo koobikarin ilaahayna haydin ku garab galo idinka iyo intii adikala qayb qaadatayba alaah haydin xafido amiin amiin wsc .

    • A&L
      December 17, 2012 | 8:51 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah Roda, aad iyo aad ayaa ugu mahadsan tahay faallada iyo ducada qiimaha badan leh. Aad iyo aad ayaad nooga faraxisay. Dadaal intaas ka badan ayaad u qalantaan. Mahadsanid walaal.

  20. fattma
    March 7, 2013 | 3:41 pm

    assc wa raxmatullahi wa barakaatu, waad ku mahdsantihiin sida qurxuda leh ee aad usoo bandhigteen cunnadaan , oo aad u qiimeyseen .waxaa keliya iga maqnaadey muufo marko. grazie.

    • A&L
      March 7, 2013 | 11:31 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Adigaa mahadda mudan walaal. Waan ku faraxnay inaad jeclaatay malawaxa. Muufo Baraawe mar hore ayaan soo gelinay, hadduu Eebbe idmo noocyo kalena waan soo gelin doonnaa. Mahadsanid.

  21. ملاك محمد
    May 20, 2013 | 11:22 pm

    ماشاء الله ، كلمة إبداع قليله بحقكم ،
    آخر طريقة آول مره اشوفها ^^ يا ترى كيف طعمها ،

    • A&L
      May 21, 2013 | 12:07 am

      نشكرك جزيل الشكر وجزااك الله عنى خيرا، آخر وصفة لذيذة جدا نرجوا ان تجربيها

  22. rasha
    May 9, 2014 | 12:48 pm

    OMG that was fantastic am gona try it 2morrow,bt wat if u cant get coc milk and marmalade and also toasted nuts wat ami gona do?pliz help

    • A&L
      May 13, 2014 | 12:27 am

      Thank you for your comment. You can use butter instead of the coconut milk, and for the marmalade use any type of jam you like. The nuts are not a must, you can do without them.

  23. Nadia
    January 15, 2015 | 4:44 am

    Salams! This was an amazing couple of recipes for Malwaax! My 21 year old self was frantically looking for a recipe so I can surprise my mom for breakfast and I can never seem to remember the measurements without always asking hoyoo! Life saver post! I love your website, I’m in the process of learning about our beautiful culture and it really is showing here! Wil definitely favorite your website for future recipe needs :) may Allah swt put barakah in your work and reward your efforts!

    • A&L
      January 29, 2015 | 2:04 am

      Thank you very much for your amazing comment and God bless you for surprising your mom. We wish all the best.

  24. [...] Somali Malawah (Malawax) Malawah الملوًّح الصومالي … – What is round, goes around, comes around. To us, that sums the story of the Somali Malawah (Malawax). We wish to think that the crepe originated in the Horn of Africa. [...]

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.