Does anyone know the right way to make jachnoon?!


Question: food, cooking, jachnoon,


Answers: food, cooking, jachnoon,

JACHNOON (BAKED BREAD WITH WHOLE EGGS)

Source: "Sephardic Cooking" by Copeland Marks pages 395 and 396

* 4 Ajin (*separate listing in archives)
* 5 eggs in the shell
* Butter or margarine

1. Take 4 rolled-up ajin and place them in a well-buttered pan just big enough to contain them. Push one egg between each ajin, plus one more in the center.

2. Bake at low heat, 250 degrees F., all night, or about 6 to 8 hours during the daytime - a modern approach.

3. Remove from the oven and serve at room temperature

NOTE: "Jachnoon is Sabbath food since it is prepared ahead. Eggs baked in this fashion turn a rich amber and have a pronounced nutty flavor. To bake eggs is a traditional Jewish method of preparation in both the Middle East and India."
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AJIN (BREAD DOUGH)

Source: "Sephardic Cooking" by Copeland Marks pages 395 and 396

* 4 cups flour
* 2 Tablespoons oil (butter is used in Yemen)
* 2 Tablespoons vinegar
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 cups water, or enough to make a soft dough
* 1/4 pound margarine, at room temperature

1. Mix everything except the margarine together, knead a bit for smoothness. Then rest the dough, covered, for three hours.

2. Divide the dough into 8 pieces. Flatten out one piece to about six inches in diameter. Incorporate about two teaspoons of margarine into the dough circle, pushing and kneading it in but maintaining the circle.

3. Cut a line open from the center of the circle to the outside edge. Take one end and roll it around counterclockwise into a small ball. This is the ajin. Prepare all pieces of dough in the same way. Bake as directed in individual recipe.

NOTE: "Ajin is the basic dough ball from which several types of Yemenite breads are prepared. Notice that there is no leavening, although the Yemenites in their home country made what we might call the sourdough starter and used some of that."

Yemen Ajin - Bread Dough

4 cups flour
2 tbsp oil
2 tbsp vinegar
1 tsp salt
1 tsp sugar
2 cups water; or enough to make a soft dough
1/4 lb. margarine, at room temperature

Mix everything except the margarine together, knead a bit for
smoothness. Then rest the dough, covered, for 3 hrs.

Divide dough into 8 pieces. Flatten out 1 piece to about 6 inches
in diameter. Incorporate about 2 tsp of margarine into dough
circle, pushing and kneading it in but maintaining the circle.

Cut a line open form the center of the circle to the outside edge.
Take one end and roll it around counterclockwise into a ball. This
is the ajin. Prepare all pieces of dough in the same way. Bake as
directed in individual recipe.



Jachnoon - Baked bread with whole eggs

4 batches Ajin
5 eggs in the shell
butter or margarine

Take 4 rolled-up ajin and place them in a well-buttered pan just
big enough to contain them. Push 1 egg between each ajin, plus 1
more in the center.

Bake at low heat, 250 f., all night, or about 6 to 8 hrs. during
the daytime (a modern approach). Remove from the oven and serve
at room temp.

**************************************...

Malawach - fried bread pancake

1 batch Ajin
2 tsp margarine or butter

Flatten out the ajin to about 10 inches in diameter to make a
pancake that is not more than 1/4 inch thick.

Heat a skillet and melt margarine over moderate heat. Fry pancake
until brown and crisp, for about 5 min. on each side. serve warm.





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