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Malwah with Shakshuka
Malwah is a traditional South Sudanese flatbread, often served with a flavorful shakshuka, a dish of eggs poached in a spiced tomato and pepper sauce. This combination offers a hearty and culturally rich meal.
đ§ Ingredienser
- 2 cups All-purpose flour(for malwah)
- 0.75 cup Warm water(for malwah)
- 1 tsp Yeast(for malwah)
- 1 tsp Sugar(for malwah)
- 0.5 tsp Salt(for malwah)
- 2 tbsp Vegetable oil(for malwah)
- 400 g Tomatoes(canned, crushed, for shakshuka)
- 1 medium Onion(finely chopped, for shakshuka)
- 1 medium Bell pepper(chopped, for shakshuka)
- 2 cloves Garlic(minced, for shakshuka)
- 1 tsp Cumin(ground, for shakshuka)
- 1 tsp Paprika(sweet, for shakshuka)
- 0.25 tsp Cayenne pepper(or to taste, for shakshuka)
- 4 large Eggs(for shakshuka)
- 2 tbsp Olive oil(for shakshuka)
- to taste Salt and pepper(for shakshuka)
- 2 tbsp Fresh cilantro or parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
For the malwah: In a small bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Add the yeast mixture and vegetable oil. Mix until a dough forms.
đĄ Proffstips: Knead for about 5-7 minutes until smooth and elastic. - 3
Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 4
For the shakshuka: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 5
Add minced garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 6
Pour in the crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken.
- 7
Once the dough has risen, punch it down and divide it into 4 equal portions. Shape each portion into a ball.
đĄ Proffstips: Roll each ball into a thin, round flatbread. - 8
Heat a lightly oiled griddle or frying pan over medium-high heat. Cook each malwah for 2-3 minutes per side, until golden brown and slightly puffed.
- 9
Make four wells in the simmering shakshuka sauce. Carefully crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- 10
Garnish the shakshuka with fresh cilantro or parsley. Serve immediately with the warm malwah.
đĄ Proffstips
- âFor a richer malwah, you can add a tablespoon of ghee or butter to the dough.
- âAdjust the spice level of the shakshuka to your preference.
- âEnsure the malwah is cooked through but still soft and pliable.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add crumbled feta cheese to the shakshuka before serving.
- Incorporate other vegetables like zucchini or eggplant into the shakshuka sauce.
- Serve with a side of Sudanese-style hot sauce.