Jachnun

Nowadays, Jachnun has become a topic of great relevance in our society. With the advancement of technology and globalization, Jachnun has taken a leading role in our lives, affecting everything from our personal relationships to the development of the economy. This is why it is important to understand and reflect on Jachnun, in order to understand its impact on our lives and make informed decisions. In this article, we will explore different aspects of Jachnun and its influence in different areas, with the aim of offering a comprehensive vision of this topic that is so relevant today.

Jahnun
Jahnun served with oven-baked egg, fresh grated tomato and zhug
TypePastry, bread
Place of originIsrael
Region or stateIsrael
Created byAdeni Jews
Serving temperatureHot

Jachnun or Jahnun (Hebrew: גַ'חְנוּן, Hebrew pronunciation: ['d͡ʒaχnun], ['d͡ʒaħnun]) is a Jewish pastry, originating from the Adeni Jews,[1] and traditionally served on Shabbat morning, with resek agvaniyot, hard-boiled eggs, and zhug.

Jachnun has become popular in Israeli cuisine, where it is served in homes (usually on Shabbat), as fast food at roadside stalls, and in restaurants, events, and dining halls.

Preparation

Jahnun is prepared from dough 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 דודינה tree (presumably Dodonaea viscosa, sheth in Arabic[2]), though regular clarified butter or shortening can be used. A little honey is sometimes added in addition, whereupon the dough is rolled up 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 resek agvaniyot (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, 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.[3][4]

See also

References

  1. ^ "מאיפה בתימן בא הג'חנון?". Archived from the original on 2021-05-18. Retrieved 2018-02-12.
  2. ^ "חמאה מעושנת , סמנה". YouTube. Archived from the original on 2021-01-18. Retrieved 2021-01-07.
  3. ^ Encyclopedia of Jewish Cooking
  4. ^ "This Yemeni-Jewish Pastry Isn't As Delicate As It Looks". MyRecipes. Archived from the original on 4 December 2020. Retrieved 5 January 2020.

Further reading

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