RFCJ RECIPE ARCHIVE
Posted by : Ruth Heige Yemenite Pan Bread: Jachnun #2 - dairy, pareve
On the secular calendar, today is the second anniversary of Pat Gold's death. Pat was involved in many of the preparations for the formation of this newsgroup, such as the preparation of the FAQ on kosher food. May her memory be for a blessing. Pat posted this some time ago on rec.food.recipes, of which she was a moderator. Ruth 7 October 1998 ------ For Jachnoon (Baked Bread with Whole Eggs) you first have make Ajin which is the bread dough that one uses for the Jachnoon. Ajin (Bread Dough) Ingredients: 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 3 hours. 2. Divide the dough into 8 pieces. Flatten out 1 piece to about 6 inches in diameter. Incorporate about 2 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 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) Ingredients: 4 Ajin (preceding recipe) 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 1 egg between each ajin, plus 1 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. Sephardic Cooking Copeland Marks
