Jachnun served with fresh grated tomato and skhug
|Place of origin||Yemen|
According to Jewish Law, it is forbidden to light a fire or cook on Shabbat. Jachnun is left in a slow oven overnight. 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. 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.
Jachnun has become popular in Israel and is now eaten by other ethnic groups. Frozen jachnun is sold in supermarkets for those who want to skip the time consuming process of rolling the dough into layers.
See also 
Further reading 
- Hamitbah Hatemani (Yemenite Jewish Cooking), Sue Larkey, Modan (Hebrew)