Facts About Jachnun
Jachnun or Jahnun 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.
Preparation
Jachnun is left in a slow oven overnight. It is prepared from dough which is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with tomato salsa, a grated tomato and coriander dip, hard boiled eggs, and zhug (a type of hot sauce). Those with a sweet tooth like to unroll the Jachnun, spread strawberry jam, before rolling it back up and serving it Jam roly-poly style. The dough used for Jachnun is the same as that used for malawach.
History
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.
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