Directions

• Malawach:
• Combine the flour, salt and sugar in a large mixing bowl.  Add the water, 1 tablespoon of the ghee, and the vinegar; stir with your hand or a wooden spoon until the liquid has all has been absorbed.
• Spill the dough onto a non-floured work surface and knead for 2 to 3 minutes, until it’s pliable and moist with all the flour incorporated but still looks rough and doesn’t feel totally smooth.  Place it in a clean bowl and loosely cover for 30 minutes.
• Remove the dough from the bowl and knead it on the same surface for another 3 minutes or so; this time, it should be smoother.  Divide it into eight even pieces and roll each one into a smooth ball.
• In a small bowl, combine the remaining 6 tablespoons ghee with butter, then use a pastry brush to paint a thin layer of this mixture over your work surface.  Working with one ball of dough at a time, roll it into a roughly 10-inch round.  Brush a layer of the ghee mixture all over the top of the dough, approximately 2 teaspoons per piece
• Tightly roll the dough like a jelly roll, then coil it around itself like a cinnamon bun.  Repeat with the rest, then arrange them all on a plate or baking sheet, cover with plastic, and refrigerate until they’re firm and well chilled throughout, at least 1 hour and up to 2 days.  You may also wrap them tightly and freeze for up to 1 month, then thaw them completely in the fridge before proceeding.
• When you’re ready to fry the malawach, roll out each iece of dough into a roughly 9-inch circle on a clean, nonfloured work surface.  Stack them between pieces of parchment, foil, or plastic wrap as you finish.  This step will allow you to stay organized and focused when you start frying.
• Line a plate or baking sheet with paper towels and set it off to the side; heat the oven to 175°F.  Place a skillet over high heat and pour in the canola oil.  Once it’s smoking hot, add one malawach and immediately reduce the heat to medium.  Cook for 1 – 2 minutes, until the bottom and edges are golden, then flip and cook for an additional minute or two.  If, as you cook, the edges are browning faster than the top, carefully tilt the pan and baste a bit of oil over the dough, particularly if your skillet is on the larger side.
• Move the fried malawach to the lined plate and keep them warm in the oven while you cook the rest, leaving the oil on medium high heat for the rest of the process.  Serve immediately, while the bread is quite warm.
• Kebbeh Nayeh:
• If you’re making malawach, make the dough first, proceeding with that recipe until it’s ready to fry, and then keeping it chilled.
• Heat the water in a small saucepan until it starts to simmer (there’s so little of it that it won’t take long at all).  Put the bulgar wheat in a small heatproof bowl, and pour the water over it.  Cover the plastic or foil, and set aside until all the water is absorbed and the bulgur has colled completely, about 15 minutes.
• In a large bowl, combine the garlic, lemon zest, lemon juice, pomegranate molasses, and vinegar with all the spices and salt.  Whisking all along, stream in the olive oil, then add the fresh herbs along with the walnuts and bulgar (if there’s any excess water in the bulgur, drain it off).
• Tip the ground meat into the bowl, and use your fingers to rake it all delicately together, until it’s thoroughly combined but still has a loose, light texture.  Don’t work the meat so hard that it warms up.
• Serve the kibbeh neyeh immediately.  If you’ve got harissa, use your knife to make shallow crosshatches over the top and drize it’s oil all over; otherwise, do so with olive oil.  Fry the malawach so they’re piping hot; people should feel free to make a bit of a mess at the table, ripping them apart and using them to scoop up the meat.