Recipe#10931

Title: Yemmenite

From: arlene@taranto.com 
 Newsgroups: rec.food.recipes 
 Subject: Yeminite recipes 
 Date: 6 Jul 1995 08:59:57 -0500 
 Organization: University of Minnesota 
 Message-ID: <2ffab9fd0.28dd@taunix.taranto.com> 

Ajin - Bread Dough
 Ajin is the basic dough ball from which several types of Yeminite
 breads are prepared.
 4 cups flour
 2 tbsp oil
 2 tbsp vinegar
 1 tsp salt
 1 tsp sugar
 2 cups water; or enough to make a soft dough
 1/4 lb. margarine, at room temperature
 1. Mix everything except the margarine tog., knead a bit for
 smoothness.  Then rest the dough, covered, for 3 hrs.
 2. Divide dough into 8 pieces.  Flatten out 1 piece to about 6
 inches in diameter.  Incorporate about 2 tsp of margarine into dough
 circle, pushing and kneading it in but maintaining the circle.
 3. Cut a line open form 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
 Jachnboon is Sabbath food since it is prepared ahead.
 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 f., all night, or about 6 to 8 hrs. during the
 daytime (a modern approach).
         Remove from the oven and serve at room temp.
 Malawach - fried bread pancake
 1 Ajin
 2 tsp margarine or butter
 1. Flatten out the ajin to about 10 inches in diameter to make a pancake
 that is not more than 1/4 inch thick.
 2. Heat a skillet and melt margarine over moderate heat.  Fry pancake until
 brown and crisp, for about 5 min. on each side.  serve warm.