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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
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.


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