Recipe#10932

Title: Yemmenite 02

From: plgold@ix.netcom.com (Pat Gold) 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (4) Yemmenite Recipes 
 Date: 6 Jul 1995 09:03:12 -0500 
 Organization: University of Minnesota 
 Message-ID: <199507060901.CAA09917@ix5.ix.netcom.com> 

Sephardic Cooking
 Copeland Marks
 If it is a recipe for Jachnoon (Baked Bread with Whole Eggs) 
 you first have make Ajin which is the bread dough that one uses 
 for the Jachnoon.
 Ajin
 (Bread Dough)
 Ingredients:
 4 cups flour
 2 tablespoons oil (butter is used in Yemen)
 2 tablespoons vinegar
 1 teaspoon salt
 1 teaspoon sugar
 2 cups water, or enough to make a soft dough
 1/4 pound margarine, at room temperature
 1.  Mix everything except the margarine together, knead a bit 
 for smoothness.  Then rest the dough, covered for 3 hours.
 2.  Divide the dough into 8 pieces.  Flatten out 1 piece to 
 about 6 inches in diameter.  Incorporate about 2 teaspoons of 
 margarine into the dough circle, pushing and kneading it in but 
 maintaining the circle.
 3.  Cut a line open from 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)
 Ingredients:
 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-degrees F., all night, or about 6 to 
 8 hours during the daytime .... a modern approach.
 3.  Remove from the oven and serve at room temperature.
 *****************************************************************
 Malawach
 (Fried Bread Pancake)
 This pancake is traditionally eaten at breakfast with boiled 
 eggs, tomatoes, sometimes honey and Schug, the hot chili 
 condiment.
 Ingredients:
 1 Ajin
 2 teaspoons 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 the margarine over moderate heat.  
 Fry the pancake until brown and crisp, for about 5 minutes on 
 each side.
 Serve warm.
 *******************************************************************
 Schug
 Hot Green Chili Chutney
 Ingredients:
 1 bunch of fresh coriander, leaves only (about 2 cups)
 1 small head of garlic (8 cloves), peeled
 1 tablespoon salt
 6 ounces fresh hot green chili, seeded
 1/4 teaspoon pepper
 2 tablespoons ground cuminseed
 4 cardamon pods, seeds only, or 1/2 teaspoon ground cardamom
 4 whole cloves, broken up
 Process all the ingredients to a relatively smooth paste.  
 Store in a jar with a tight cover.  Refrigerate.  Use in 
 cooking as well as for a table condiment.