Jachnun or Jahnun ( he, גַ'חְנוּן, , ) is a
Yemenite Jewish pastry, originating from the
Adeni Jews, and traditionally served on ''
Shabbat'' morning. Yemenite Jewish immigrants have popularized the dish in
Israel
Israel (; he, יִשְׂרָאֵל, ; ar, إِسْرَائِيل, ), officially the State of Israel ( he, מְדִינַת יִשְׂרָאֵל, label=none, translit=Medīnat Yīsrāʾēl; ), is a country in Western Asia. It is situated ...
.
Preparation
Jahnun is prepared from
dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening ag ...
which is rolled out thinly and brushed with (traditionally) ''Samneh'', which is clarified butter spiced with 'Hilbe' (
fenugreek) and aged in a smoked vessel, traditionally using smoke from the wood of a specific tree, the tree (presumably
''Dodonaea viscosa'', ''sheth'' in
Arabic
Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walte ...
), though regular clarified butter or shortening can be used. A little honey is sometimes added in addition, whereupon the dough is rolled up into rolls before cooking.
It is traditionally cooked overnight on a 'Shabbat hotplate' at a very low temperature, starting the cooking process on the Friday (usually in the morning), to be taken out and eaten on Shabbat (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 color, endowing it with a deep, sweet, caramelized taste. It is traditionally served with
tomato salsa, a fresh grated tomato dip, hard boiled eggs, and
zhug (a type of green herbal hot condiment). The dough used for Jachnun is the same as that used for
malawach.
History
The idea of slow-cooking food in a way that conforms with Shabbat restrictions is ancient, originating with
Cholent
Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed ...
, or Hamin, a slow-cooked stew that originated in ancient Israel. 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.
[Encyclopedia of Jewish Cooking]
See also
*
Cholent
Cholent and other Sabbath stews ( yi, טשאָלנט, tsholnt ''or'' tshulnt) are traditional Jewish stews. It is usually simmered overnight for 10–12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Shabbat stews were developed ...
*
Israeli cuisine
Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israe ...
*
Jewish cuisine
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions c ...
References
Further reading
* ''Hamitbah Hatemani'' (Yemenite Jewish Cooking), Sue Larkey, Modan (Hebrew)
External links
Jachnun recipe
{{pastries
Israeli pastries
Yemeni cuisine
Israeli cuisine
Shabbat food
Jewish cuisine
Jewish baked goods
Middle Eastern cuisine
Mizrahi Jewish cuisine