A Yemenite Jewish pastry, originating from the Adeni Jews, and traditionally served on Shabbat morning, with resek agvaniyot, hard-boiled eggs, and zhug.
Jahnun is prepared from dough which is rolled out thinly and brushed with samneh, which is clarified butter spiced with 'hilbe' (fenugreek) and aged in a smoked vessel, traditionally using smoke from the wood of a specific tree, the דודינה tree though regular clarified butter or shortening can be used. A little honey is sometimes added in addition, whereupon the dough is rolled up before cooking.
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