Jachnun
Jachnun is a traditional Yemenite Jewish pastry or flatbread (or something in-between) of Adeni Jewish origin. The Yemenite Jewish immigrants have also popularized the dish in Israel. It's traditionally served for breakfast on Shabbat morning. The dough is made with a cobination of flour, white sugar, water, and margarine.
In the past, whole wheat flour, clarified butter (samneh), and date syrup were used instead of the ingredients for the modern Israeli version. The dough is rolled thinly, coated with margarine, then rolled. The rolls are placed in a pot lined with stale bread, which is used to soak up excess oil, then baked overnight at low temperature, usually with a few oven-baked eggs on top.
The dish is traditionally served with grated tomatoes, skhug sauce, and those same hard-boiled eggs from the oven. Jachnun is baked overnight so that there would be warm food on Shabbat, when lighting fires is prohibited. Sometimes, the dish is accompanied by tahini or hummus.
Serve with
Zhoug
Zhoug is a traditional Middle Eastern sauce and condiment that's believed to originate from Yemen, but it's also very popular in Israel. The sauce is usually made from ... Read more
Tahini
Tahini is a paste consisting of toasted and ground sesame seeds which are usually thinned with lemon juice and water. It is an incredibly versatile paste that can be served ... Read more
Haminados
Haminados or chaminados is a traditional Sephardi Jewish dish that's popular in Israel. It consists of whole eggs in their shells which are placed on top of a Shabbat ... Read more
Hummus
This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the ... Read more
WHERE TO EAT The best Jachnun in the world (according to food experts)
