Cookbook:Jahnun

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Jahnun
Jahnun
Category Pastry recipes
Servings 10
Time 6–10 hours
Difficulty

Jachnun is a pastry made of worked dough (made without the use of yeast)[1] and traditionally eaten hot during the Sabbath morning meal, after being left to bake all throughout the night within a sealed pot in an oven.

Recipe[edit]

Makes 10 individual servings

Ingredients[edit]

Procedure[edit]

  1. Mix in bowl the wheat flour, baking powder, sugar and salt, creating a small impression in the center of the batch of dough.
  2. Add part of the water gradually, while mixing with one's hands. Work dough for 15 minutes. Consistency should not be too soft, neither sticky.
  3. When dough is of right consistency, take out of mixing bowl a ball (portion) of dough the size of one's fist. Flatten and roll-out on kneading board or marble counter, and work again into a ball. When each portion is separated from larger batch it is worked into a ball and slightly oiled, so as to soften the dough. Each dough ball is slightly brushed with oil.
  4. Allow to rest on marble counter for appx. one to two hours.
  5. Take up the dough balls (which by now have sunken a little) and place on flat counter top that has been oiled to be rolled-out very thin with a rolling-pin. Dough is stretched with one's hands, patted and rolled until it becomes very thin. Flatten the dough as thin as possible, without it cracking.
  6. Rub the surface of the flattened dough with soft butter. After rubbing its entire surface with butter, fold a triangular fold lengthwise, like a shirt fold: close one-third of the dough toward the middle and close the other side. Make a small fold up and down, and start rolling (with lubricated hands) from the bottom to the top, like folding a sleeping bag until one is left with the elongated-shape of the Jachnun which is rolled-up and on the hefty or fat-side.
  7. Preheat oven at 212 °F (100 °C) (the temperature recommended for Sabbath days), and take a sealed pot and line its bottom with slices of bread or pita bread so that it does not become overly dry while baking in the oven.
  8. Place the unbaked Jachnun into a cookie bag, each layer of Jachnun into one bag (5–6 pieces, as many that can be inserted), so that no liquid is lost. Separate each Jachnun by having 2 or 3 rows stacked one on top of the other in a criss-crossed fashion (horizontally and vertically). Place in sealed pot.
  9. Bake in low-heated oven for 6–10 hours.
  10. Since hard-boiled eggs are served with the Jachnun, they are simultaneously cooked in a separate pot (containing water) within the same heated oven.
  11. Served with hard-boiled egg and tomato salsa, with a little zhug over the paste.

NOTE: Dough cooks best when left to refrigerate for one day prior to baking.

References[edit]

  1. Mizrachi, Avshalom (2018), "The Yemenite Cuisine", in Rachel Yedid; Danny Bar-Maoz (in en), Ascending the Palm Tree: An Anthology of the Yemenite Jewish Heritage, Rehovot: E'ele BeTamar, p. 134, OCLC 1041776317