Jachnun
Jachnun or Jahnun (Arabic: جاتشنون, Hebrew: גַ'חְנוּן, Hebrew pronunciation: ['d͡ʒaχnun/'d͡ʒaħnun]) is a Yemenite Jewish pastry, originating from the Adeni Jews,[1] and traditionally served on Shabbat morning. Yemenite Jewish immigrants have popularized the dish in Israel.
 Jahnun served with oven-baked egg, fresh grated tomato and skhug | |
| Type | Pastry, bread |
|---|---|
| Place of origin | Aden, Yemen |
| Region or state | Israel |
| Created by | Yemenite Jewish descendants of expelled Sephardi Jews |
| Serving temperature | Hot |
| Variations | Topped with date syrup, filled with strawberry jam |
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 tomato salsa, a grated tomato and coriander dip, hard boiled eggs, and zhug (a type of hot sauce). Those with a sweet tooth like to unroll the Jachnun, 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
References
- Jachnun Bar
- About kosher food
- Encyclopedia of Jewish Cooking
Further reading
- Hamitbah Hatemani (Yemenite Jewish Cooking), Sue Larkey, Modan (Hebrew)
