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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 Jewish and Israeli pastry served on Shabbat morning.


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[edit]


Further reading[edit]

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

External links[edit]

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