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








-

Popular posts from this blog

Bressuire

Image
Subprefecture and commune in Nouvelle-Aquitaine, France Bressuire Subprefecture and commune Chateau de Bressuire and the Eglise Notre-Dame Coat of arms Location of Bressuire Bressuire Show map of France Bressuire Show map of Nouvelle-Aquitaine Coordinates: 46°50′27″N 0°29′14″W  /  46.8408°N 0.4872°W  / 46.8408; -0.4872 Coordinates: 46°50′27″N 0°29′14″W  /  46.8408°N 0.4872°W  / 46.8408; -0.4872 Country France Region Nouvelle-Aquitaine Department Deux-Sèvres Arrondissement Bressuire Canton Bressuire Government  • Mayor .mw-parser-output .nobold{font-weight:normal} (2014–20) Jean Michel Bernier Area 1 180.59 km 2 (69.73 sq mi) Population (2014) 2 19,300  • Density 110/km 2 (280/sq mi) Time zone UTC+01:00 (CET)  • Summer (DST) UTC+02:00 (CEST) INSEE/Postal code 79049 /79300 Elevation 98–236 m (322–774 ft) (avg. 173 m or 568 ft) 1 French Land Register data, which exclude
Read more

Vorschmack

Image
Vorschmack Ukrainian Jewish-style vorschmack served on rye bread Course Hors d'oeuvre Region or state Eastern Europe Associated national cuisine Ashkenazi Jewish, Finnish, German, Ukrainian, Polish, Russian Main ingredients Ground meat and/or fish Cookbook: Vorschmack   Media: Vorschmack Vorschmack or forshmak (Yiddish: פֿאָרשמאַק ‎, from archaic German Vorschmack , "foretaste" [1] or "appetizer" [2] ) is an originally East European dish made of salty minced fish or meat. Different variants of this dish are especially common in Ashkenazi Jewish and Finnish cuisine. Some varieties are also known in Russian and Polish cuisine. Contents 1 In Jewish cuisine 2 In Russian cuisine 3 In Polish cuisine 4 In Finnish cuisine 5 See also 6 References In Jewish cuisine According to Gil Marks, the German name points to the possible Germanic origin of this dish. [1] William Pokhlyobkin descr
Read more

Quarantine

Image
For other uses, see Quarantine (disambiguation). Signal flag "Lima" called the "Yellow Jack" which when flown in harbor means ship is under quarantine. A simple yellow flag (also called the "Yellow Jack") had historically been used to signal quarantine (it stands for Q among signal flags), but now indicates the opposite, as a signal of a ship free of disease that requests boarding and inspection. A quarantine is used to separate and restrict the movement of people; it is 'a restraint upon the activities or communication of persons or the transport of goods designed to prevent the spread of disease or pests', for a certain period of time. [1] This is often used in connection to disease and illness, such as those who may possibly have been exposed to a communicable disease. [2] The term is often erroneously used to mean medical isolation, which is "to separate ill persons who have a communicable disease from those who are healthy
Read more