Malawach Dogs

Malawach Dogs

Malawach Dogs


1 package Abeles & Heymann beef hot dogs
2 discs malawach dough, thawed
1 egg, beaten
sesame seeds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and lightly coat with oil. Cut the malawach dough into strips and wrap them around the hot dogs, stretching lightly as you go. If the strips are too short, just continue wrapping with a second strip. Brush the malawach with egg and sprinkle with sesame seeds. Transfer to baking sheet and bake until puffed and golden, 20-25 minutes.

Serve with resek and schug.

2 plum tomatoes
salt, to taste

Grate the tomatoes on a box grater or pulse in a food processor until finely minced. Season, to taste, with salt.


5 jalapeno peppers (see note)
1 large bunch fresh parsley or cilantro or a mix
3 cloves garlic
1 tsp cumin
1 tbsp olive oil
1 tsp lemon juice
salt, to taste

Add ingredients to a blender or food processor and pulse until finely minced.

NOTE: You can control the heat of the schug by the amount of veins and seeds that you put in the sauce. For a mild schug, remove all veins and seeds. For a spicy kick, add a little at a time until desired spice level is reached.


Contributed by @busyinbrooklyn

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