Jachnun

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Jahnun
Jachnun.jpg
Jahnun served with oven-baked egg, fresh grated tomato and skhug
TypePastry, bread
Place of originAden, Yemen
Region or stateIsrael
Created byYemenite Jewish descendants of expelled Sephardi Jews
Serving temperatureHot
VariationsTopped with date syrup, filled with strawberry jam

Jachnun or Jahnun (Arabic: جاتشنون‎, Hebrew: גַ'חְנוּן, Hebrew pronunciation: ['d͡ʒaχnun/'d͡ʒaħnun]) is a Yemenite Jewish pastry, originating from the Adeni Jews,[1] and traditionally served on Shabbat morning. Yemenite Jewish immigrants have popularized the dish in Israel.

Preparation[edit]

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 tomato salsa, a grated tomato and coriander dip, hard boiled eggs, and zhug (a type of hot sauce). Those with a sweet tooth like to unroll the Jachnun, 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.

History[edit]

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]

References[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]