Ilhan Mohamed Abdi

Ilhan Mohamed Abdi · The Ramadan Kitchen

This Egyptian-style macaroni béchamel sits somewhere between a lasagne and a pasta bake. Layers of pasta, spiced meat and creamy sauce, all baked until golden and set. It’s usually made with a lighter hand on the béchamel, but I’ll say it: that’s where it loses people. Go heavier on the sauce. You won’t regret it.

Ilhan Mohamed Abdi · The Ramadan Kitchen

Malawax was always made at the weekend, and it was always made for Ramadan. My mum would stack them high and somehow keep them warm until breakfast was ready. I try to carry on the same habit now for my daughter, and during Ramadan too. They’re soft, slightly sweet, and similar to a crêpe, but what makes them different is the butter that’s spread on top just before flipping. It gives them those deep, dark blisters that we all love. The more blisters, the better. One of my mum’s tips, only for Ramadan, was to cut them into eighths, pour over melted butter mixed with sugar, and seal them until iftar. It keeps them soft and stops you from eating four without realising.