Crispy Malawach Meat Flatbreads with Harissa and Techinah
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. - Sauté the onion in oil until soft and golden.
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Cooking tools:
- Oven
- Stove
- Baking sheet
- Parchment paper
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Measuring spoon
Ingredients
- 1 small onion, cut in half and thinly sliced
- oil, for sautéing
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Pereg Sumac
- 4 circles frozen malawach dough, such as Ta’amti
- Ta’amti Harissa spread, to taste
- 1 pound (450 grams) ground meat
- 4 tablespoons pine nuts
- 2 tablespoons paprika with oil (I use Pereg)
- 2 teaspoons parsley flakes
- 1/2 teaspoon garlic powder
- techinah, for drizzling
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