Jachnun

[Pam R]

How do I bake/cook it? I have some in the freezer but there are no English instructions.

Once it's baked, what do you eat with it?

Thanks.

[Lior]

Hi Pam. Well you need a baking dish like the one in my blog- with a lid that closes well. You lay the jachnuns around the bottom and then another layer right on top. You add washed eggs. You can butter the dish all around but the jachnuns should have enough butter in them so they won't stick anyway. Bake on low heat- 100=110 C for 9-12 hours- all night. It is eaten for breakfast-usually traditionally on Sat morning. Yemenites grate fresh tomatoes- like you would grate a carrot- add slat and any seasonings you like-paprika, etc. You eat the jachnun warm with the cold grated tomatoes. Chopped cucumbers and tomatoes and peppers with olive oil on the side and even cottage is the typical way. They need to be a deep brown but still soft and not crunchy. It may take 2-3 goes till you get it right exactly. An hour less or more, slightly closer to 110 or to 100... The smell when you awaken in the morning is devine. Sometimes the pieces on the bottom get too hard and crunchy. A solution isto pad the bottom with slices of buttered bread and then put the Jachnun on top of this.

Again the temp depends also on the time you wake up. Later wakers=lower temp...

Good Luck

[boaziko]

Some other dips that may appear in the Jachnoon neighborhood are Tahini (T'hina) and S'choog (hot chilly peppers paste)

Boaziko

[Smithy]

What is/are jachnoons?

[boaziko]

What is/are jachnoons?

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It is slow baked (in a special pot) flour with margarine (or substitute) and salt and little sugar.

In the end (after being in the oven for 10 hours on 100-110 C it looks like that:

http://picasaweb.google.com/ejgoldfried/Is...245130989286162

http://forum.doctissimo.fr/cuisine/cuisine...-sujet_35_3.htm

Very tasty.

Boaziko

[Pam R]

I've heard of these special jachnun pots, but can I use any old pot as long as the lid seals it up? What about (sorry) a foil pan covered with more foil?

[boaziko]

I've heard of these special jachnun pots, but can I use any old pot as long as the lid seals it up?  What about (sorry) a foil pan covered with more foil?

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Indeed, I think you are right, the key is sealing the ceiling. (be it foil or tight lid)

Boaziko

[Lior]

There is a picture of the jachnoon, pot and tomato on my blog. It is a yemenite food. And I think you can do the silverfoil thing. I would use a small deep one rather than a large shallow one since you can layer them - the bottom layer is usually harder than the top one.

[melamed]

How do I bake/cook it?  I have some in the freezer but there are no English instructions.

Once it's baked, what do you eat with it?

Store bought jachnoon is convenient but is usually made with margerine or oil.

The traditional jachnoon is made with Samneh, or carified butter. In anycase, a pot with a tight fitting lid is important as others have mentioned. You can also rub a bit of honey on the jachnoons before baking, they come out nicely browned and delicious.