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Jachnun is a prepared from rolled dough, which is then baked on a very low heat for about ten hours.
It is traditionally eaten with a crushed/grated tomato dip, hard boiled eggs and skhug.
Jachnun is usually served Saturday mornings, having been left in the oven overnight.
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Michael J. Parkinson | 15-Sep-2009 13:55 | |
Doug Cruden | 15-Sep-2009 06:00 | |
Margaret Lew | 15-Sep-2009 02:01 | |
carol j. phipps | 15-Sep-2009 00:46 | |
Jola Dziubinska | 14-Sep-2009 23:59 | |
lisamidi | 14-Sep-2009 21:09 | |
Mairéad | 14-Sep-2009 20:46 | |
Linda Willets | 14-Sep-2009 20:40 | |
Dave Perez | 14-Sep-2009 19:19 | |
J. Scott Coile | 14-Sep-2009 17:33 | |
zeev segal | 14-Sep-2009 16:44 | |
Walter Otto Koenig | 14-Sep-2009 16:28 | |
Guest | 14-Sep-2009 15:25 | |
Maaike Huizer | 14-Sep-2009 15:17 | |
Fay Stout | 14-Sep-2009 15:16 | |
laine | 14-Sep-2009 14:59 | |
Cindi Smith | 14-Sep-2009 13:33 | |
Stephanie | 14-Sep-2009 12:38 | |
Bernard Davis | 14-Sep-2009 12:08 | |
LynnH | 14-Sep-2009 09:31 | |