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Jachnun

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Title: Jachnun  
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Subject: Israeli cuisine, Yemeni cuisine, List of pastries, Malawach, Israel/Selected article/1
Collection: Israeli Cuisine, Middle Eastern Cuisine, Pastries, Shabbat Food, Yemeni Cuisine
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Jachnun

Jachnun
Jachnun 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: Jachnun 

Jachnun (Hebrew pronunciation: , Hebrew: גַ׳חְנוּן) is a Yemenite Jewish and Israeli pastry served on Shabbat morning.

Contents

  • Preparation 1
  • See also 2
  • References 3
  • Further reading 4
  • External links 5

Preparation

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.

Jachnun has become popular in Israel and is now eaten by other ethnic groups. Frozen jachnun is sold in supermarkets for those who want to skip the time consuming process of rolling the dough into layers.One of the popular places to buy Jachnun is Shuk HaCarmel.[3]

See also

References

  1. ^ Jachnun Bar
  2. ^ About kosher food
  3. ^ http://www.giltravel.com/blog/underrated-and-authentic-foods-of-israel/

Further reading

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

External links

  • Jachnun recipe

Food portal

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