LOCATION: Recipes >> Ethnic >> Sephardic Cooking
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Sephardic Cooking
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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.
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.
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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.
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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.
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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.
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