| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Yeminite |
1 |
Servings |
INGREDIENTS
| 4 |
|
Ajin (preceding recipe) |
| 5 |
|
Eggs in the shell |
|
|
Butter or margarine |
INSTRUCTIONS
These recipes were taken from Copeland Marks, Sephardic Cooking:
Jachnboon is Sabbath food since it is prepared ahead.
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 f., all night, or about 6 to 8 hrs. during the
daytime (a modern approach). Remove from the oven and serve at room temp.
Posted to rec.food.recipes by arlene@taranto.com on 1995, .
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