Jachnun

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Jahnun
Jachnun.jpg
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 Yemenite Jewish and Israeli pastry served on Shabbat morning.

Preparation[edit]

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]

References[edit]

Further reading[edit]

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

External links[edit]

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