Jachnun






















Jahnun

Jachnun.jpg
Jahnun served with oven-baked egg, fresh grated tomato and skhug

Type
Pastry
Serving temperature
Hot
Variations
Topped with date syrup



  • Cookbook: Jahnun

  •   Media: Jahnun

Jachnun or Jahnun (Hebrew: .mw-parser-output .script-hebrew,.mw-parser-output .script-Hebr{font-size:1.15em;font-family:"Ezra SIL","Ezra SIL SR","Keter Aram Tsova","Taamey Ashkenaz","Taamey David CLM","Taamey Frank CLM","Frank Ruehl CLM","Keter YG","Shofar","David CLM","Hadasim CLM","Simple CLM","Nachlieli","SBL BibLit","SBL Hebrew",Cardo,Alef,"Noto Serif Hebrew","Noto Sans Hebrew","David Libre",David,"Times New Roman",Gisha,Arial,FreeSerif,FreeSans}גַ'חְנוּן‬, Hebrew pronunciation: ['d͡ʒaχnun/'d͡ʒaħnun]) is a Jewish- Israeli pastry, originating from Adeni Jewry,[1] and traditionally served on Shabbat morning.




Contents






  • 1 Preparation


  • 2 History


  • 3 See also


  • 4 References


  • 5 Further reading


  • 6 External links





Preparation


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.



History


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



  • Cholent

  • Israeli cuisine

  • Jewish cuisine



References





  1. ^ [1]


  2. ^ Jachnun Bar


  3. ^ About kosher food[permanent dead link]


  4. ^ Encyclopedia of Jewish Cooking




Further reading



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


External links


  • Jachnun recipe








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