Malaweh with scallion & cheddar
In my primary school days, I had this Yemeni friend, and somehow our whole friendship was built over snacks. Every break, he’d bring me malaweh bread with adani honey, and I’d bring Emirati khameer with local ghee and that creamy salted cheese. It became our little exchange, our quiet way of understanding each other through food.
I can still see us meeting at the back of the sandy football field, under the shade of the neem tree. We’d unwrap our wrinkled pieces of foil, spread them out like a tiny picnic, and the smell of warm bread and honey would just sit in the air. It felt comforting, like our own corner of the world.
My friend had this way of folding his malaweh so neatly, like he was handling something precious. He’d dip it into the small cup of Yemeni honey, take a bite, and his whole face would light up. I’d be sitting there with my mom’s sweet saffron khameer, topped with sesame and paired with cheese, just savoring every bite the way kids do.
Years later, I found myself craving those moments more than the food itself. So I tried to recreate the snacks, but in my own way. I took a recipe from a colleague and made it a bit more savory, just to keep it close to the flavors that lived in my memory.
What came out was this mix of old and new — something nostalgic but gently updated. And while I was eating it, I couldn’t help but think of my friend and those simple afternoons under the neem tree. It’s funny how food does that. It brings people together, and it holds onto memories long after everything else fades.
I hope this little reinterpretation brings you some warmth too, maybe even reminds you of your own childhood flavors. Food isn’t just food. It’s how we remember, how we connect, how we keep certain moments alive.
Serves 6
Ingredients
525 g (4 cups + 2 tbsp) all-purpose flour
1 tsp sea salt
375 ml (1½ cups) whole milk
150 g (⅔ cup) unsalted butter, melted — plus more for greasing (optional)
120 g (1½ cups) sharp cheddar cheese, grated
6 small scallions, sliced
Nigella seeds (optional)
Olive oil for cooking the scallions
Method
Make the dough:
In a stand mixer fitted with a dough hook, mix the flour, salt, and milk on medium-low speed. Knead for 5–10 minutes, until the dough comes together. Cover and let it rest for 10 minutes.
Prepare the filling:
Heat a pan over medium heat with a small drizzle of olive oil. Cook the scallions for 3 minutes, until translucent.
Transfer to a bowl and mix with the grated cheddar and nigella seeds. Set aside.
Shape the dough:
On a lightly floured surface, divide the dough into six equal balls.
Roll each ball into a very thin circle, about 1/16 inch thick, using a lightly floured rolling pin.
Fill and coil:
Brush each rolled dough with melted butter. Add 1 tablespoon of the scallion–cheddar mixture.
Working one piece at a time, roll it into a cigar shape, then coil it into a snail shape.
Flatten:
Gently roll each coil into a round, about 7–8 inches wide.
Cook:
Heat a non-stick or cast-iron pan over medium-low heat. Brush each side with melted butter if desired.
Cook each bread for 3–4 minutes per side, until golden and crisp.
To Serve
Serve warm with eggs, a simple salad, or stew, gravy or enjoy it on its own.
Note
To make classic malaweh, simply omit the filling and serve it warm with honey.
