Jachnun served with fresh grated tomato and skhug

Jachnun is a traditional Yemenite Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening, and rolled up, similar to puff pastry. ^[1]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. The dough used for jachnun is the same as that used for malawach.

Jachnun is served by Jews of Yemenite descent on Shabbat mornings, after having been left in a slow oven overnight. According to Jewish law, it is forbidden to light a fire or cook on Shabbat.

Jachnun has become popular in Israel and is now consumed by other Jewish ethnic groups. Frozen jachnun is sold in supermarkets for those who want to skip the time consuming process of rolling the dough into layers.

[edit] See also

Cholent

[edit] Recipes

• [1]
• [2]

[edit] References

[edit] Bibliography

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