 Jahnun served with oven-baked egg, fresh grated tomato andzhug | |
| Type | Pastry,bread |
|---|---|
| Place of origin | Yemen |
| Region or state | Yemen |
| Created by | Adeni Jews |
| Serving temperature | Hot |
Jachnun orjahnun (Hebrew:גַ'חְנוּן,Hebrew pronunciation:['d͡ʒaχnun],['d͡ʒaħnun]) is a Jewish pastry, originating from theAdeni Jews,[1] and traditionally served onShabbat morning, withresek agvaniyot (a freshly grated tomato dip),hard-boiled eggs, andzhug (a type of spicy green herbal condiment).
Jachnun has become popular inIsraeli cuisine, where it is served in homes (usually on Shabbat), asfast food at roadside stalls, and in restaurants, events, and dining halls.
Jahnun is prepared fromdough which is rolled out thinly and brushed with (traditionally)samneh, which is clarified butter spiced with 'hilbe' (fenugreek seeds) and aged in a smoked vessel, traditionally using smoke from the wood of a specific tree, theדודינה tree (presumablyDodonaea viscosa,sheth inArabic[2]), though regular clarified butter or shortening can be used. A little honey is sometimes added when the dough is rolled up before cooking.
It is traditionally cooked overnight on a 'Shabbathotplate' at a very low temperature, starting the cooking process on the Friday (usually in the morning), to be taken out and eaten onShabbat (Saturday) morning, as it is forbidden by Jewish custom to start cooking or turn electrical implements on/off during the Shabbat. The jahnun pieces are baked/steamed in a lidded pot (trapping moisture and preventing drying and burning).
This cooking process turns the dough a dark amber, endowing it with a deep, sweet, caramelized taste. The dough used for jachnun is the same as that used formalawach.
The idea of slow-cooking food in a way that conforms with Shabbat restrictions is ancient, originating withcholent, or hamin, a slow-cooked stew that originated inancient Israel. Jachnun and its pan-fried cousinmalawach probably originated as variations ofSephardic Jewish puff pastry, brought to Yemen byJews expelled from Spain, according toGil Marks.[3][4]
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