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Jahnun

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.

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

Further reading

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

External links

• Jachnun recipe