Einsteiger
Turkish
Menemen (Turkish Scrambled Eggs)
Quelle: Hausmannskost
20 Min.2260 kcal
VegetarischGlutenfreiHalal🌶️
Jachnun
The same laminated dough as malawach, rolled into logs and baked at the lowest heat the oven has for twelve hours — it comes out mahogany brown, dense and faintly sweet, and it is Saturday morning.
Quelle
Rezept von Jewish diaspora kitchens · 🏺 Traditionell · Recipes carried to one country from twenty others — Yemen, Iraq, Morocco, Poland, Turkey — and cooked side by side until they became a shared table.
Yemenite Jewish · sabbath bread — An ownerless traditional dish, so no cook is credited. The cited article confirms the enriched rolled bread, its origin among the Adeni Jews of Yemen and the overnight sabbath baking. Quantities, the 90°C bake and the sealing instruction are this book's own.
Zubereitung im Video · 3 Videos
⏱ 840 Min.🍽 8 Portionen🔥 440 kcal🇮🇱 Israel🌶️
HalalKoscherVegetarischLaktosefreiNussfrei
Zubereitung
Make the dough with the flour, water, salt, sugar and baking powder. Knead 10 minutes, rest 30 minutes.
Divide into 8, roll each paper-thin, smear thickly with shortening and drizzle a little honey over.
Roll each sheet up from the long side into a tight log, then tuck the ends under.
Pack the logs tightly side by side in a deep baking dish, tuck the whole eggs in among them and cover with a lid or a double layer of foil.
💡 Packed tight and sealed. Any gap lets steam escape and the jachnun dries out instead of steaming itself soft over twelve hours.
Bake at 90°C for 12 hours, or overnight. Do not open it.
Serve hot with grated tomato, zhug and one of the brown eggs each.
💡 Tipps
- The twelve hours are not for texture alone. Jachnun is put in before sabbath begins and taken out on Saturday morning, because the oven cannot be lit in between.
- It came to Israel with the Adeni Jews of Yemen. Israeli supermarkets now sell it frozen in every branch.
- A slow cooker on low for twelve hours works exactly as well as an oven and uses a fraction of the power.
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