Jachnun Bar
Menu
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Since the airlift in the 80’s, I have always been intrigued by Yemen and the Yemenite customs. Of particular interest to me is their inability to pronounce a hard ‘g’ as evidenced when they say the blessing over wine, borei pri ha Jeffen.
You will not often hear others say, “we tried the most exciting Yemenite place for dinner last night.” Maybe that is because Yemen is not know for its vast array of foods. That said, there are 2 items particular to Yemen that are a special treat and worthy of a taste – and Jachnun Bar in the Machane Yehuda Market is a perfect spot to give it a shot.
Jachnun is a unique, slow cooked pastry emanating from Sephardi Jews that were expelled from Spain and brought to Yemen more than 500 years ago. Jachnun is left in a slow oven overnight It is prepared from dough which is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs, and skhug-hot sauce. The dough used for Jachnun is the same as that used for malawach.
At Jachnun Bar you can try some jachnun or a some fresh malawach and add your choice of some exciting toppings as they roll it up into a gyro-burrito for you to enjoy.
This is a DELICIOUS thing to eat and try. Like Cookie Monster taught about cookies, Jachnun and Malawach are a ‘sometimes food.’ But, sometimes, this will hit the spot.
The nook is clean, focused and sticks to its trade well. Try out the simple jachnun and add the crushed eggs. For Malawach, I would recommend the hummus, spices, pickles, olives and green onion.
Betayavon….or however they see it in Yemen….just without a hard ‘g.’
