|Place of origin||Aden, Yemen|
|Region or state||Yemen (formerly), Israel|
|Variations||Topped with date syrup|
|Cookbook: Jahnun Media: Jahnun|
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.
- Hamitbah Hatemani (Yemenite Jewish Cooking), Sue Larkey, Modan (Hebrew)