or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Help with preparing "Jachnun" (yemenite jewish bakery dish)
New Posts  All Forums:Forum Nav:

Help with preparing "Jachnun" (yemenite jewish bakery dish)

post #1 of 8
Thread Starter 

I need baking help! I'm trying to make "Jachnun" (it's a yemenite jewish bakery dish slow cooked overnight in oven - prepared from dough which is rolled out thinly, brushed with shortening , traditionally, clarified butter (samneh=ghee), and rolled up, similar to puff pastry, more info here:http://en.wikipedia.org/wiki/Jachnun 

my question for bakery experts here:

1. will it be possible to make it with 24 hours soaked whole wheat flour (soaked with water and apple cider vinnegar or lemon)? the soaking before preparing the recipe is good for health reasons, making the bakery more digestible. if so, what should be the ratios of flour, water and the acid?

a basic Jachnun recipe calls for:

1 kg white wheat flour

200 grams ghee

3 tablespoons honey (instead of sugar)

1 tablespoon salt.

that's it:

 

this is example of a jachnun recipe (although with unnecessary added ingredients): http://www.amideastfeast.com/recipes/jachnun/

 

i want to make it only with the ingredients listed above

 

do you think it will work?

thanks in advance.

post #2 of 8

First things first welcome to Chef Talk!

You will find a widely diverse community spanning the world and bringing their dishes and cooking wisdom with them.

 

White wheat flour was developed to be more "intestinal friendly" but other than that unsure why you are deviating so far from the recommended recipe.

The first rule of baking is to adhere to the recipe before trying to tweak.

Then only change one ingredient at a time to prevent confusion.

 

I do love breads tho and think I have eaten this before.

As a labor and delivery nurse I took care of lots of Middle Eastern moms who would eschew the "regular" hospital diet for the dishes prepared at home and brought to unit.

I was always invited to sit down and share these meals and do remember using it as a eating utensil of sorts.

Very tasty.

 

mimi

post #3 of 8
Thread Starter 

Thanks for the reply mimi,

thanks for welcoming!

Yeah, white flour is easier to digest but at the same time it is a bit less nutritious then traditionally soaked whole flour. 

i think that like you say first i will make the recipe with white flour and second time i'll try changing it a bit.

yeah, traditionally it is dipped in hot tomato salsa that is also a special yemanite jewish dish and eat it with cooked egg that also was cooked overnight in the oven. in yeman they usually dipped it in halva. 

 

one more question:

do you have a clue why some recipes contain baking powder and others not? the original recipe certainly did not contain baking powder.

post #4 of 8

Would have to see the recipe but just a guess would be for a puffier product.

About the white flour... was referring to the recipe you linked.

The flour in the ingredient list can be subbed with white whole wheat type.

That is perfectly fine to use without the soaking.

It is the type used in the "White Wheat" brands of sandwich bread.

The ones advertised to fool kids into eating a healthier more fiber enriched product.

Tastes great and IS better for you!

 

mimi

 

edit... reread my first post and I guess I was not so clear.

Sorry about that.

 

m.

post #5 of 8

250C???  Ahahaha, I wonder if any actually tried that.

 

 

Rick

post #6 of 8

Amir, the best way to eat wheat in terms of digestion and preservation of nutrients, and something you can make a heavy bread of, is whole wheat berries that are soaked then mashed.  You can sour it also, like a rye.  Formed in thin sheets it can be dried to whatever degree you wish and eaten raw.  Use soft spring wheat for less grittiness.

 

Rick

post #7 of 8
Quote:
Originally Posted by Rick Alan View Post
 

Amir, the best way to eat wheat in terms of digestion and preservation of nutrients, and something you can make a heavy bread of, is whole wheat berries that are soaked then mashed.  You can sour it also, like a rye.  Formed in thin sheets it can be dried to whatever degree you wish and eaten raw.  Use soft spring wheat for less grittiness.

 

 

 

I think the whole ingredient question was because he wants to make this particular ethnic bread.

Is this what you are talking about?

http://www.foodforlife.com/about_us/ezekiel-49

 

It is my fave product line.

The low sodium bread and ground almond and cocoa spread (Pralinutta) paired with a banana or some berries is my usual breakfast.

I have switched to almond milk as well.

Just a few changes in my diet has brought my good and bad serum fats (LDL and  HDL) back into line.

 

mimi

post #8 of 8

I'm not sure how that company does their stuff, but sprouting is optional.  This was about 18yr ago now, when was recovering from CFS.  I would just soak and mash the berries, actually I think I usually let them sprout a couple days.  I used a screw-type greens juicer to mash it.  I'd fill a glass baking dish and bake in a low oven.  I'd eat the stuff raw also, adding things for flavor, I don't even remember now what.  Like you indicated, you felt good eating a chunk of it.  I'd typically make a lunch or breakfast out of it.  I finally licked the illness in '96, and eventually stopped making it.

 

 

Rick

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Help with preparing "Jachnun" (yemenite jewish bakery dish)