Turmeric–Black Pepper Malawach

Preparation

1. Make the Garlicky Tahini

   Step 1

   In a medium bowl, whisk together the tahini, lemon juice, garlic, salt, and ice water. It will reach a weird, lumpy consistency, but don’t be afraid. Keep whisking until it smooths out and becomes light in color (if it doesn’t, it needs more ice water, so just add a bit more). Tahini sauce with the perfect consistency will drip through the tines of a fork, but just barely. Taste for seasoning, adding more lemon juice or salt if desired. Store in a jar in the fridge for up to 1 week. If the tahini gets too thick while in the fridge, just loosen it up with a little water before using. (Note: This is how much I need for the brand of tahini that I use, but it may be different for you. Start with some of the water and add until you’ve gotten a smooth, creamy consistency. If you add too much water, add a little more tahini to thicken the sauce back up again.)

2. Make the Malawach

   Step 2

   In a large bowl, whisk together the flour, sugar, kosher salt, turmeric, and black pepper. Add 1½ cups water, working it in with your hands until the dough comes together, about 3 minutes. If the dough seems too dry and crumbly, add more water, 1 tablespoon at a time. Knead the dough for 5 minutes, until it feels smooth and springy. Wrap in plastic wrap and refrigerate for at least 1 hour.

   Step 3

   Line a baking sheet with parchment paper and set aside. Unwrap the dough and cut it into 6 equal pieces. Generously grease your hands and a clean work surface with butter; this will make it easier to handle the dough and will allow you to roll it out as thin as possible without tearing it. Use your hands to gently roll each piece into a ball. Working with one at a time, begin flattening the dough against the work surface with your hands. Continue pulling and stretching out the dough until it is quite thin, to the point that you can see the counter underneath—be gentle and work slowly! The dough should be very elastic, so it shouldn’t break easily. Spread 1 teaspoon of the butter over the stretched-out dough. Roll up the sheet of dough into a long rope, then coil it around itself like a snail shell. Place it on the prepared baking sheet under a clean kitchen towel or sheet of plastic wrap to rest as you prep the remaining dough. When you’re done, tightly cover the baking sheet with plastic wrap and refrigerate for at least 1 hour or overnight. (I like to do this a day in advance.)

   Step 4

   Remove the malawach from the fridge. In a large skillet over medium heat, melt 1 tablespoon of the butter. Working with one at a time, use a rolling pin to roll out a malawach until it’s ⅛ inch thick and place it in the pan. Cook for about 2 minutes per side, until crispy. Repeat to cook the remaining malawach, using 1 tablespoon butter for each one.

   Step 5

   Make the pico de gallo: In a medium bowl, toss together the tomatoes, cilantro, serrano, onion, garlic, and kosher salt.

   Step 6

   To serve: After cooking the eggs, peel and halve them and season with sea salt and black pepper to taste. Top each warm malawach with a spoonful of the pico and an egg. Drizzle with garlicky tahini and serve.