Macaroni Béchamel

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.