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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.

(Bread Dough)


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.

(Baked Bread with Whole Eggs)


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.

(Fried Bread Pancake)

This pancake is traditionally eaten at breakfast with boiled
eggs, tomatoes, sometimes honey and Schug, the hot chili


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.

Hot Green Chili Chutney


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.


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