Jachnun

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Jachnun is a traditional Yemenite dish, prepared from rolled dough, which is then baked on a very low heat for about ten hours. It is traditionally eaten with a crushed/grated tomato dip, hard boiled eggs and skhug.

Photograph of Jachnun, from a small Tel Aviv restaurant bearing the same name

It is usually served by Jews of Yemenite extract on Saturday mornings, having been left in the oven overnight (it is against Jewish tradition to operate devices on the Sabbath). Jachnun has proven popular in Israel, and is consumed by various ethnic-jewish groups ranging from the Ashkenazi jews to Iraqi and Lebanese jews. Jachnun is also pronounced as gachnun by the jews of the Yemeni city of Aden.

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[edit] Advised Recipes

• (No Eggs)
• (With Eggs)