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Jachnun and Zhug: trying something new has its rewards (BBB February 2017)

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Bread Baking Babes February 2017 summary: recipes for Jachnun and Zhug; stretching; overcoming fears; 9th (!) anniversary for the BBBabes; a Bread Baking Babes project;

jachnun and zhug Bread Baking Babes (BBB) January 2017: Jachnun

jachnun (BBB) Eeeeeeek!!! Now THAT is Bien Cuit

This month’s recipe, jachnun, was chosen by the always intrepid Lien (Notitie von Lien).

Jachnun is one of those dishes that everyone in Israel loves […] to be prepared a day in advance and baked all night long, so that there would be hot food on the sabbath, when lighting fires is prohibited. […] Brought over by Yemenite immigrants from Aden […] Originally, it was baked under the coals in families’ outdoor tabouns, recall immigrants’ children. It’s traditionally served here with grated fresh tomato, skhug (Yemenite hot sauce), and a hard-boiled egg, cooked in the pot along with the dough. You can find it sold at roadside stands, restaurants and rest stops […] Mind you, there are people still making jachnun from scratch. (There are supposedly even people still baking it under coals — though not many.)
 
– Liz Steinberg, Jachnun — Yemenite breakfast, Cafe Liz
Jachnun, a hearty, heavy, crepe-like Yemenite bread, is most often served with grated tomato and spicy z’hug on Saturdays as part of the Sabbath brunch. Observant Jews who don’t cook on Saturdays place a tightly covered pan of jachnun in a barely warm oven on Friday night (or drop the tin in the embers of the taboon and slow-bake it until they pull it out Saturday and serve it for lunch. Traditionally one egg for each guest is baked on top of the dough within the sealed tin; when they are peeled and quartered the next day, the shell and the white are deeply browned. […] This is hearty, heavy eating at its best — eat one or two pieces and you’re happily satisfied for hours. […] Do remember that it bakes for twelve hours.
 
– Uri Scheft, Jachnun, Breaking breads: A New World of Israeli Baking, p.149

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