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Print this Recipe    Mellawach

Mellawach (Yemeni bread) with Zchug (hot sauce)

4 cups flour
1 1/4 cups cold, refrigerated water
1/2 tsp no-aluminum baking powder
1 tsp salt
Margarine

Mix all ingredients except margarine. Let rest 1/2 hr. Make a
large sausage of the dough and divide into 8 parts. From each
part, make a thin leaf by rolling with a rolling pin. Put margarine
on top, fold, add more margarine, fold, and roll into a small
sausage. (This makes the dough flaky). You now have 8 small
sausages. Cover and leave 1 night in the fridge. Then heat a
Teflon no-stick frying pan and add a little margarine, then lower
the heat to medium-high and fry (flattening the sausages to make
pancakes). Serve hot with tomato zchug.


Zchug Im Agvanyot (Hot Sauce with Tomatoes)

15-20 small hot peppers
2 garlic cloves
1 seed fresh coriander or 3 tbsp ground dried
2 tbsp ground cumin
2 tbsp ground cloves
2 tbsp salt
A few cardamom pods
1/4 cups water (for blender)
2 sweet peppers
As many tomatoes as necessary to cut hotness (to taste)

Blend all in blender. Add tomatoes slowly until hotness is cut to
your taste. The more tomatoes, the less water you need to add!

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