Malawah is what Somali mornings are made of. You might also see it spelled Malawax. The “x” makes a sound like a soft “h” in Somali, so either spelling works fine. They’re thin, lightly sweet crepes with golden edges and a hint of cardamom.
They sit somewhere between a crepe and a pancake but the flavor is really in its own category.
My first real kitchen memory is standing next to my mom making these when I was seven, convinced I was the expert Malawah flipper.
Every Somali household has their own version and once you make them yourself you’ll completely understand why.
Now that I have my own kitchen, malawah is one of the first things I make whenever I want something comforting and a little special.
And the good news is this recipe is really simple and forgiving. Once your batter is smooth and your pan is hot you’ll have a full stack ready in under 30 minutes.
What is Malawah?
Malawah are soft Somali crepes made from a cardamom and cinnamon-scented batter that cooks up thin and golden in a hot pan. We eat them sweet for breakfast with Somali tea, or savory with suqaar or spiced liver, and sometimes both in the same sitting.
They’re closer to a crepe than a pancake in texture, but the flavor is really in its own category because of the added spices.
why you’ll love this recipe:
How to make Malawah
The batter is really simple. You throw everything into a blender, blend it until it’s smooth, and then let it sit for 10 minutes before you start cooking.
Full measurements are in the recipe card below.
ingredients
Milk: Full-fat works best here but in a pinch you can use any other milk you prefer.
Water: Use 1 cup for the pan-tilt method, 2/3 cup if you’re doing the traditional ladle spiral, since that method needs slightly thicker batter to work properly.
Egg: Just one egg needed to bind the batter together. You can pull your egg straight out the fridge, no need to bring to room temperature.
Sugar: Just enough for that light sweetness that caramelizes at the edges without pushing these crepes into dessert territory.
Cardamom and cinnamon: Don’t skip adding these spices. They’re what makes Malawah taste like Malawah and not just a regular crepe.
Flour: You just need regular all-purpose flour for this to provide the structure for the crepes.
Instructions
Pan Tilt Method (Easier): This is the easiest method for beginners and the one I recommend when you’re just starting out to make crepes:
Ladle-and-Spiral Method (Traditional): This is the way my grandma taught my mom who taught me, and now I’ll teach you.
recipe tips
Use a blender if you can: It gets the batter smoother than whisking by hand and takes about 30 seconds. If you do whisk by hand, really take your time to make sure there’s no lumps in the batter.
Don’t skip the rest time: I’d give it at least 10 minutes, you’ll notice the difference in the texture. When the batter rests, the gluten has time to relax and your crepes will come out noticeably softer and much easier to flip without tearing.
The first crepe is always a throwaway: Use it to figure out if your pan is the right temperature and your batter is the right consistency. Once you’ve dialed it in, the rest of the batch will come out great.
How to Serve Malawah
Malawah works either way, sweet or savory, and both are traditional ways to eat them.
Sweet: A drizzle of honey or a sprinkle of sugar while they’re still warm is the classic way to go. Sometimes it can be served with jam or fruit preserves too. My personal favorite is just sugar and a hot cup of Somali tea on the side.
Savory: Beef or chicken Suqaar (stir fry) is the second most common pairing for anyone craving a savory option.
Once they’re done, keep the malawah covered on a plate so they stay soft.
They hold up really well at room temperature for a few hours, and if you have leftovers just pop them in the fridge for up to 2 days.
I personally think they taste much better warm so if they do cool down you can just reheat them in the microwave in smaller batches for about 20-30 seconds.
frequently asked q’s
Can I make the batter ahead of time?
Yes! Just mix it the night before and keep it covered in the fridge. Give it a good stir when you take it out and let it sit at room temperature for about 10 minutes before you start making them.
Why are my malawah coming out thick?
Your batter might be too thick. You can thin out the batter with water, a tablespoon at a time until you get the right consistency. Your batter should pour easily but still stick to the back of a spoon or ladle. Think heavy cream consistency.
Can I make these without cardamom?
You can, but you’d really be missing out. The cardamom is what makes malawah taste like malawah. Cinnamon alone works in a real pinch, but please, try to get cardamom. You won’t regret it.
If you make malawah, I really want to see your stack! Tag me on Instagram and I’ll re-share it.
And if you’re having these with tea, which you absolutely should be, the Somali shaah recipe is right here.
Did you make this recipe?
We’d love to see! Tag @5adiyahs on Instagram! #5adiyahs
Somali Malawah Recipe – Easy Authentic Recipe
Equipment
- Non-stick skillet
- Blender or Hand Mixer
Ingredients
- 2 cups milk
- 2/3 – 1 cup of water (1 cup if you like to do the pan rotation, 2/3 if you do the traditional swirl method)
- 1 large egg
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 2 cups flour
- 3 tablespoon oil For the cooking process
Instructions
- Add all ingredients to a blender or large mixing bowl.
- Blend or whisk until completely smooth with no lumps. The batter should be the consistency of heavy cream. Adjust with a splash of water if too thick, or a little flour if too thin.
- Cover the batter and allow it to rest for about 10 minutes at room temperature. This will let the gluten relax and make for a softer Malawah.
- Heat a non-stick skillet over medium heat.
- Lightly grease the pan with a few drops of oil. Do not over-grease the pan, or you will have a hard time spreading the batter.
- Pour about 1/4 cup batter into the center of the pan. Immediately spread it into a thin circle using the pan-tilt method (swirl the pan) or the ladle spiral method (use the back of a ladle to spread outward in a spiral from the center). See the video above.
- Cook until the edges lift and small bubbles appear on the surface, about 30 to 60 seconds. The bottom should be golden.
- Drizzle or brush a very small amount of oil (about 1/4 teaspoon) on the top of the Malawah before flipping it then cook another 15 to 20 seconds, You want the oiled side to be lightly golden
- Transfer to a plate, and repeat the process making sure to wipe the pan with a lightly oiled paper towel between each Malawah.
