Last Updated 9/6/2018 at 4:30 PM
Tel Aviv, The Old North: A local man of Ashkenazi origin has decided that it would just be very, very convenient if he could finish digesting his late breakfast of jachnun some time before Erev Rosh Hashanah. Jachnun, the slow-cooked rolled dough pastry from Yemen is normally served with a hard-boiled egg and a spicy sauce. And the flaky breakfast pastry has a density greater than a Black Hole. So if Tel Aviv resident Avi F. could just complete the digestion process by some time on Sunday afternoon, it would be great.
Avi described his Holiday schedule to the Daily Freier. “I am going to a family dinner in Rishon LeTzion, so if we could just finish this by Erev Chag, it would make my plans a lot easier.”
The Daily Freier asked Avi to explain his jachnun meal. “It was quite good.” Avi explained. “Like eating buttered Kevlar, except with more layers. I plan on being finished chewing by the time I watch the news tonight.”
Avi revealed that after the High Holidays, he plans to market a line of Ashkenazi-themed Jachnun with a less spicy sauce.