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Jachnun

Jachnun with tomato, hard boild egg and Skhug a spicy dip. Jachnun is a traditional Yemenite Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening, and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs and skhug. The dough used for jachnun is the same as that used for malawach.

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Jachnun with tomato, hard boild egg and Skhug a spicy dip. Jachnun is a traditional Yemenite Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening, and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs and skhug. The dough used for jachnun is the same as that used for malawach.