I love Mother’s Day. I know this might seem like a given but I’ve honestly always loved Mother’s Day. There were definitely a few years there (mainly in my 20s) where it was not on my radar but now that I’m a mother of two, let’s be honest… it’s basically a second birthday and if you know me at all then you KNOW how much I love my birthday.
My husband and I created a little ritual for Mother’s Day (since it’s actually only three short weeks after my birthday) where we don’t get gifts (same goes for Father’s Day) but instead, the parent who is celebrating the day gets to sleep in and choose what we do all day. In addition, instead of paying for an expensive gift, we make a donation to a charity that supports parents and/or children (this is called tzedakah in Hebrew—charitable giving). Because honestly, I don’t really need another pair of earrings or a fancy pair of shoes but I do need to sleep and eat breakfast in bed.
Speaking of breakfast in bed, I recently fell in love with malawach all over again. If you haven’t had this Yemenite delight, now is the time to try it. You can find it in any kosher grocery store and in some major grocery store chains (depending on where you live) in the freezer section. It’s essentially just a delicious, buttery flaky bread that does well when paired with just about anything. And since I LOVE Middle Eastern flavors, I paired it with za’atar, an herby spice blend ubiquitous in Israeli cooking.
If the person you’re honoring on Mother’s Day doesn’t like bread for some strange reason, you can also put this white bean salad on a mixture of fresh leafy greens or even a perfectly roasted sweet potato. I hope you enjoy this recipe and if you do choose to make this Middle Eastern breakfast for the amazing woman helping to raise a kiddo with Judaism in their life, don’t forget to bring her some strong coffee and a flower (or succulents!). Presentation is everything. Happy Mother’s Day!
- 1 shallot, finely chopped
- 3 Tbsp. white wine vinegar
- ½ cup finely chopped cilantro
- ⅓ cup plus 3 Tbsp. olive oil, divided
- 1 15-ounce can Cannellini beans, rinsed
- 1 ½ tsp. za’atar spice
- ½ tsp. coarse kosher salt
- ⅓ cup feta cheese (I prefer goat’s milk feta)
- 2 sheets of frozen malawach (or crusty bread of choice – toasted)
1. Combine shallot and vinegar in a small bowl and let sit 5 minutes.
2. Meanwhile, mix cilantro and ⅓ of the oil in a large bowl to coat herbs. Add beans, cheese and za’atar and toss to combine. Season generously with salt.
3. Add shallot mixture to bean mixture and toss gently to combine. Set aside.
4. Add the remaining oil to a large frying pan set over medium-high heat. Add frozen malawach to the frying pan and immediately reduce the heat to medium, cooking until the bottom is golden brown with large bubbles forming underneath the dough, 2½ to 3 minutes. Flip and cook another 2 to 3 minutes until golden brown all over. Transfer to a plate and cover with a kitchen towel while baking the remaining dough sheet.
5. Once both of your malawach sheets are done, top with marinated salad and enjoy!
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