Jachnun
|
Jahnun served with fresh grated tomato and skhug | |
| Type | Pastry |
|---|---|
| Place of origin | Aden, Yemen |
| Region or state | Yemen (formerly), Israel |
| Serving temperature | Hot |
| Variations | Topped with date syrup |
 Cookbook: Jahnun  Media: Jahnun | |
Jachnun or Jahnun (Hebrew pronunciation: [d͡ʒaχˈnun], Hebrew: גַ׳חְנוּן) is a Yemenite Jewish and Israeli pastry served on Shabbat morning.
Preparation
Jachnun is left in a slow oven overnight.[1] It is prepared from dough which is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry.[2] It turns a dark amber color and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs, and skhug (a type of hot sauce). The dough used for jachnun is the same as that used for malawach.
See also
References
Further reading
- Hamitbah Hatemani (Yemenite Jewish Cooking), Sue Larkey, Modan (Hebrew)
External links
Food portal
This article is issued from Wikipedia - version of the 6/6/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.