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Jahnun served with oven-baked egg, fresh grated tomato and skhug
Serving temperatureHot
VariationsTopped with date syrup

Jachnun or Jahnun (Hebrew: גַ'חְנוּן, Hebrew pronunciation: ['d͡ʒaχnun/'d͡ʒaħnun]; Arabic: جَحْنُون) is an Israeli-Jewish pastry, originating from Adeni Jews of Yemen,[1] and traditionally served on Shabbat morning.


Jachnun is left in a slow oven overnight.[2] 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.[3] 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). Those with a sweet tooth like to unroll the Gachnun, spread strawberry jam, before rolling it back up and serving it Jam roly-poly style. The dough used for Jachnun is the same as that used for malawach.


Jachnun and its pan-fried cousin malawach probably originated as variations of Sephardic Jewish puff pastry, brought to Yemen by Jews expelled from Spain, according to Gil Marks.[4]

See also[edit]


  1. ^ [1]
  2. ^ Jachnun Bar
  3. ^ About kosher food[permanent dead link]
  4. ^ Encyclopedia of Jewish Cooking

Further reading[edit]

  • Hamitbah Hatemani (Yemenite Jewish Cooking), Sue Larkey, Modan (Hebrew)

External links[edit]