reasons why i absolutely adore this channel- -emmy is adorable -you represent food from ALL across the globe -you educate your audience on other religions/holidays/traditions -literally anyone can watch this content (i personally do not cook or bake ever lol) please don’t ever stop ❤️
And shes never disrespectful. She is able to say she doesn’t personally like something without being mean about it, which is shockingly rare among foodtubers.
The color change of the white of the egg is due to cooking time/temp. Just like other foods change color with high heat, resulting in caramelization in baked goods, and a nice brown crust on steaks. It's called the Maillard reaction. It doesn't mean it's bad, just cooked past the usual point at which we consider it done.
@@ConstantChaos1 I think both heat and time play a factor. when you dehydrate citrus, for example, you use a very low temperature, but they still take on a darker color and can even burn.
@@sophiaholmes2048 interesting, I can't help but wonder if in that case it is a chemical burn instead of a heat burn, idk I'm a bio-med guy not a food guy so my expertise lies elsewhere I do know if you use solar dehydration on citrus and get any on you you can be in for some major radiation/chemical burns from photoreactive acids in citrus
awesome to see you making this! I'm Jewish and love making all kinds of traditional Jewish dishes, but jachnun has always intimidated me because of the lamination. I might try it now though, you made it feel a lot simpler than I'd thought.
I’ve suggested to Emmy that she make some less well-known (to non-Jews) Eastern European Jewish dishes like kishka and kasha varnishke. But you might have some better suggestions. I wonder if Emma has discovered that Jews have their own type of jiaozi-kreplach. Haven’t had them in years.
On Saturday, religious Jews are not allowed to use fire. So you start your fire on Friday and slow cook it so you'd have a warm meal on Saturday. Jews from Yemen made Jachnun. Jews that came from Europe have Chult. And if you're feeling adventurous, you can add Kishka to it...
I think it's spelled "Cholent", also known as "Hamin"... And the Kishka was the best part for me! At our home, every Saturday morning we had Jachnun, and then for lunch we had Cholent. Fatty Jewish Saturdays are THE BEST!!! LOL ;-)
Love it!! ❤❤ Sephardi here 😊😊 And I adore the African, Yemeni, and Indian dishes that get brought into the lively Israeli melting pot of comfort foods.
Ooh I love Jachnun! You should try cholent! It’s a slow cooked stew that is eaten on Shabbat, almost all Jewish communities have a different version! It’s cooked for 18-24 hours usually!
These subtitles are on point! They are not the terrible auto generated, they have every little detail from the tune that’s she’s singing to what she’s actually saying! Thank you to whoever created these subtitles, I appreciate it! Keep up the great work!
@@johanandersson8252 aside from being SCRUMPTIOUS usually you have street vendors that make it for Saturday morning/noon and it’s a whole experience 🥰 very good picnic food
Brunch??? That was the first thing we ate when we woke up on Saturday mornings... For Brunch we already had the Hamin ready... Fat Saturday indeed... LOL
OMG! I can't believe you made Jachnun! Here in Israel it's very common breakfast in Shabbat. All you're missing now is Schug, it's a spicy green paste made with lots of coriander, garlic and chili. Also, the Yemen's original recipe calls for Samna or ghi meaning Butter without the milk solids. Looks great! Beteavon ;)
🙌🏻🙌🏻🙌🏻 My father was from Israel (he passed away 2 years ago after battling cancer) and Jachnun was something very special for me that I loved so much! My Safta would make it from scratch when I'd get to visit with her and my father would buy it from the Bat Yam in Brooklyn (frozen) and cook it when my brother and I would visit him and have to wake up early with special plans in the summer (and take it with us). So delicious with the eggs in their shell, that would turn brown overnight like "magic" and having it with Tahina, hummus and schug. Such good memories from my childhood. Funny I was thinking about Jachnun recently and wondering if I'd ever get to have it again. Thank you! 😌
Never in my life did I expect to see food I hold so dearly in my heart made by Emmy. I have so many great memories going to visit my grandmother on Shabbat morning, sitting round the table eating Jachnun together. Incredible! Thank you so much Emmy 🤍 Shalom from Israel 🇮🇱💗🇾🇪
Do you mind trying the african dish fufu in you next video? I would really appreciate if you did (yes im aware she just posted the video now i made this comment before she tried it)
Emmy, weird question but have you considered doing guided meditation videos? I get so sleepy watching you but it's not boredom. You sound so soothing every time. Stay Emmyzing
I would say it is mostly eaten by ALL Israeli families these days! It became such an iconic traditional Israeli breakfast for Saturday mornings, it kinda lost its Yemenite meaning by now... LOL
So cool to see this, it’s making me miss my Safta’s cooking so much! Definitely try it next time with zchug (Yemenite hot sauce - I prefer the red kind!) mixed in with the tomato - it’s a bright pop of flavor that mixes well with the buttery jachnun!
Saw your smiling face and I clicked so fast!! 🤗 Feels so nice to be greeted with you saying "beautiful lovelies" :) Makes me smile no matter what my day has been. Love your videos Emmy!
I live in Jerusalem where there are tons of Yemenite Jews and you can get fresh jachnun all over (and premade in the freezer section in the grocery store). Been watching you for a long time, I love seeing all the foods I've never heard of. So cool to see you eat something I know :)
Do you know of any jachnun delivery places you can recommend? I will order for this coming weekend since it looks like the seger isn't going to end any time soon.
Her: "And then you place it in a low over at 225 degrees" Me: "... That's high as feck" Don't worry I realized after a while she was talking abou Fahrenheit
In Israel it’s more of home cooked that you eat on Saturday morning (Shabbat) But not a lot of people making it So not going to be in a restaurant menu But I think they selling it in trader joes or Walmart
This makes me think that you should try making Mufleta! It's a Jewish Maroccan food, basically a sort of pan Fried dough we eat on the Mimuna evening after Passover to celebrate and finally eat Hametz again. I really enjoy making it myself and I think you will too!! Like Jahnoon, it's a lot of oil but I really like stretching the dough and then frying them one on top of the other... I think you'll find it interesting! Love watching your videos Emmy :)
It's because the egg wasn't hard boiled, it was roasted! You cooked them at a low temp for 12 hours, which allowed them to take on some colour while they were cooking. Almost like roasting coffee beans or tea, the longer you roast it, the darker it gets :) They also serve roasted eggs in jjimjilbangs (Korean bathhouses)
I love the way she eats food. That sounds so weird...but the way she so fully enjoys these recipes that most people might find weird or not so tasty and she excitedly goes "mmmm" all happy! I just love her.
Omgoodness! 😂 3:38 I wasn’t looking at the screen and heard “ the dumb ass”. It only took me like a millisecond to realize it was “the dough mass”, but still made me LoL ✌🏻
I'm so jealous of her family! They get to eat so many different foods! I'd LOVE to be with Emmy and try all her different cooking, possibly helping her in the kitchen as well. We'd have so much fun!
Wow my Grandma used to make Jachnun before Shabbat all the time, with graded tomato and hard boiled egg such a classic. By the way Hamin/Cholent, traditional Jewish Stew also prepared before shabbat, ready usually by noon and eaten with family and friends on shabbat day. I’m 24 and still every time my mom makes hamin I count the hours untill its ready. Strongly Recommend!
Hey Emmy! Your jachnun turned out looking like the real deal - kudos! Also, since you like spicy foods, you should know that Yemini Jews have a kind of jalapeno sauce called 'zchuk' - you can spice up your tomato sauce with it. Lastly, if you're into long cook pastry, check out the easier ashkenazy shabbat pastry called 'yerushalmi kugel'!
Love you Emmy, I do need new glasses, but I'm terrible at picking them out even with my own face, thank you for calm wonderful nature. you're my cooking Godmother and my unofficial Vibe coach
a possibly unhelpful glasses tip, but one that works for me: simple, classic styles tend to look good on everyone- I like fun glasses when I can splash out for some, but for just a basic, everyday pair it is much easier to find flattering ones if you stick with plain styles. I dunno if that is really a "tip," though, haha! Also(sorry Emmy), zenni optical and glasses4u are much cheaper options- they have some more expensive, higher-end options, but they also have simple ones that are like 15 bucks even with prescription lenses.
@@mackenziedesire7515 not unhelpful at all I go for comfort first, and I'm picky if the frame doesn't just sit right I don't want it on my face, once comfort has been found, as a typical that's fine whatever male shopper, I don't always have the most confidence in my choices and rarely take a chance
Hi, just wanted to tell you that I love your videos and they make me feel so happy ext, but I have a question, what what your favorite food you ever cooked ?
I LOVE to watch your videos they help calm me and relax me, and they’re all so interesting and I appreciate all of time you put into them and your channel for us, you’re so amazing and talented, it’s always truly a gift, every upload, especially because your positivity and happiness radiates and maybe oddly motivates me to be happy and quirky and myself again too! ☀️💕💕💕💕🥰 thank you, Emmy. 🙏🏼❤️💕💕💕✨☀️
You said that so much better than I can right now. I go to Emmy to relax & feel better. After watching many ASMR videos recently, I have come to deeply appreciate how Emmy does the same things with no intention of doing them at all: Gentle soft smooth natural speaking tone. She isn't whispering, she just has a soft voice much of the time on her channel. The sounds of cooking &/or whatever she's doing; exactly enough to get the job/task done, nothing extra, or on purpose for the sake of sound. Wonderful full face & eye contact, with a sincere pleasant smile, enriched with welcoming warmth. The embodiment of natural personable personality. Genuine emotion, but nothing unsettling, overly loud or abrasive, not even in her early videos, with stronger negative reactions. Helpful & accessible description of the food & materials she's working with, for the purpose of understanding & accept6of the new or unfamiliar , not to relax, but to educate or enlighten. A scientist revealing data.
Hi, I am a Jew from Israel, this dish is from Yemeni Jewry, my husband is from Yemeni Jewry, indeed a regular dish on Shabbat. I will tell you that more than once we bake them in a bag that sits in a pot of a dish called hamin that has different versions such as cholent, arisha, which is a different type of bean, dish with meat and eggs and potatoes that are cooked in the oven for a night and more! If this really interests you, you can find many dishes of Jews from all over the world. Since in Israel there are Jews from all over the world, our food culture is very, very diverse and rich and each dish has several versions. 😋
@@ElisaAvigayil You Right, nowadays most often it is made with vegetable fat such as margarina, yes there are few versions with butter, important to know, in Yemen they used butter called samne, they did not have margarina and it did not just happen in this dish, these are also in Kubana and Yemenite Judaism. But since this is a religious Jewish public, who came to Israel and found substitutes for dairy butter here, they usually preferred to make parve dishes.
I started watching my niece first of the year & we watched an older video of you making a cake. Now every Monday she says “we have to watch that lady make a cake!!!” 😂🥰 It’s now part of our routine when we play in her room. Today she asked “who’s her name?” 🥺 Thank you Emmy for your videos & amazing personality that my 2 year old niece loves!!
Yours came out perfect! I love peeling jachnun and dipping it in the tomato. The taste of the egg is sooo good too, like almost caramelized. I haven’t had this in a couple years and now I really want to make it.
Looks amazing and delicious! I make it every week and the best and tastiest thing is to add -Sachug- which is hot peppers with spices and coriander, that's how most people eat it together with the crushed tomatoes
Nothing beats waking up Saturday morning to the beautiful aroma of Jachunun 😋 I add Zhug (Yemenite Hot Sauce With Cilantro) to my tomatoes. Love your channel
I'm a born/raised American from San Francisco that's a dual Israeli citizen. I lived in Israel for 10 years and actually started watching you when I still lived in Israel after I saw a national news piece about you. Jachnun isn't everyone's cup of tea but wow is it a nostalgia item for me now that I'm back in the US.
Sabbath mode is usually very low heat. Its meant to he turned on on friday and kept on all saturday because its not allowed to use electronics on saturday. They way - its already on from before so technically you're not turning anything on and you can heat your food whenever you want (same things eith lights). I am not sure if the mode is also meant for baking.
Shelby, I thought you were joking, but there is actually a Sabbath button on your stove? What country do you live in? As a Canadian, I've never seen this. :-)
It's not meant for baking if you just set it to low to keep food warm. However its main purpose is to allow Jews to cook on holidays (called Yom Tov) where we still can't use electricity but we are allowed to cook. The oven display turns off and we can adjust the temperature with a certain combination of buttons.
@emmymade. I can't believe you just made this!!! You did great! I eat jachnooon every Saturday for lunch. The only thing your missing is schug. It's like a hot pepper relish that gets mixed with the grated tomatoes. My favorite meal. I btw can eat 3 pieces at one sitting 😂😂
Love Shabbat getting some love on this channel - not pastries but most Jewish cultures have a variant of stew that sits in a warmer all Shabbat. Cholent is the iconic Ashkenazi East European version that is well known in America, other versions include Hamin (Sephardic) and Oshi Sabo (Bukharian - always want to try that one.)
You are an absolute treasure and so fun to watch....all my friends and I love watching your videos and how you make these recipes 😋......keep smiling and spreading Joy Emmy....you are just lovely 😍
Though I'll miss the extras, I'm glad you cut back on your videos. I couldn't believe one woman could do so much. I was waiting to see your clone. Love your videos.
Super excited to watch this! I love your videos but haven't watched them for awhile. TH-cam unsubscribed me from your channel and I thought you had stopped posting.
Woah did not expect to see this here.. Looks great! Add a bit of cumin and "zhug" (made from hot green peppers) to the tomatoes to make them even better!
reasons why i absolutely adore this channel-
-emmy is adorable
-you represent food from ALL across the globe
-you educate your audience on other religions/holidays/traditions
-literally anyone can watch this content (i personally do not cook or bake ever lol)
please don’t ever stop ❤️
And shes never disrespectful. She is able to say she doesn’t personally like something without being mean about it, which is shockingly rare among foodtubers.
The color change of the white of the egg is due to cooking time/temp. Just like other foods change color with high heat, resulting in caramelization in baked goods, and a nice brown crust on steaks. It's called the Maillard reaction. It doesn't mean it's bad, just cooked past the usual point at which we consider it done.
Hmm I thought it had to be hotter than that for the reaction, the more you know
@@ConstantChaos1 I think both heat and time play a factor. when you dehydrate citrus, for example, you use a very low temperature, but they still take on a darker color and can even burn.
@@sophiaholmes2048 interesting, I can't help but wonder if in that case it is a chemical burn instead of a heat burn, idk I'm a bio-med guy not a food guy so my expertise lies elsewhere
I do know if you use solar dehydration on citrus and get any on you you can be in for some major radiation/chemical burns from photoreactive acids in citrus
The Malliard Reaction makes steaks, chops, toast, etc. taste awesome.
Without it, steaks can be a little lacking.
@@ConstantChaos1 I never knew that. Cool! Love learning new things in Emmy's comment section. Thanks!
awesome to see you making this! I'm Jewish and love making all kinds of traditional Jewish dishes, but jachnun has always intimidated me because of the lamination. I might try it now though, you made it feel a lot simpler than I'd thought.
you can buy it ready made in the freezer section. company is Sabra
I’ve suggested to Emmy that she make some less well-known (to non-Jews) Eastern European Jewish dishes like kishka and kasha varnishke. But you might have some better suggestions. I wonder if Emma has discovered that Jews have their own type of jiaozi-kreplach. Haven’t had them in years.
@@TamarLitvot I love kreplach! It would be great to see Emmy make them! She did an excellent job with the jachnun!
So did you make Jachnun?
On Saturday, religious Jews are not allowed to use fire. So you start your fire on Friday and slow cook it so you'd have a warm meal on Saturday.
Jews from Yemen made Jachnun.
Jews that came from Europe have Chult. And if you're feeling adventurous, you can add Kishka to it...
I think it's spelled "Cholent", also known as "Hamin"... And the Kishka was the best part for me! At our home, every Saturday morning we had Jachnun, and then for lunch we had Cholent. Fatty Jewish Saturdays are THE BEST!!! LOL ;-)
Thanks for the historical context!
Ah, that's why I've never heard of it. Thanks for the info, Shay.
The soup that European Jews make is usually transliterated as "cholent," not "chult."
@@otherwords1375 chulent isn't a soup, it's more of a stew really
oh to be a jachnun in a warm nap for 12 hours....
warm?
225f is past the boiling point. you wont be napping. in fact, it would be a nightmare.
@@rocksfire4390 You're so smart! Everyone in the comment section knows you're very smart now.
@@PepsiObsessi 😂😂
@@PepsiObsessi
who abused you as a child?
@@rocksfire4390 yeah because the Vinette was totally being serious and it wasnt a joke
get a sense a humor
Seeing you make a traditional Jewish dish from a non Ashkenazi culture, made me cry. You are so lovely
Hello 👋 how are you doing
Love it!! ❤❤ Sephardi here 😊😊 And I adore the African, Yemeni, and Indian dishes that get brought into the lively Israeli melting pot of comfort foods.
I'm a shomer shabbat viewer and this video is so cool! I appreciate seeing non-ashkenazi Jewish food being highlighted!
Ooh I love Jachnun! You should try cholent! It’s a slow cooked stew that is eaten on Shabbat, almost all Jewish communities have a different version! It’s cooked for 18-24 hours usually!
I came here to suggest cholent too! That's a staple in my family because we also don't cook on Shabbat.
Is there a recipe cooked for 1 decade?
My boyfriend is Jewish and he cannot stand cholent. Like literally hates it. I love love love challah.
These subtitles are on point! They are not the terrible auto generated, they have every little detail from the tune that’s she’s singing to what she’s actually saying! Thank you to whoever created these subtitles, I appreciate it! Keep up the great work!
I'm glad you appreciate them. 👍🏼
oh boy, you replied! I did not expect that! Wow. Thank you!
JACHNUN IS THE MOST ICONIC ISRAELI SATURDAY BRUNCH FOOD!! thx for this emmy 😍😍
It feels very labour intensive, is it worth it in the end.
@@johanandersson8252 aside from being SCRUMPTIOUS usually you have street vendors that make it for Saturday morning/noon and it’s a whole experience 🥰 very good picnic food
Yes!!! I left Israel in 2012 and Jachnun is so hard to find in Australia. I haven't had it in years!
@@ChaoticShelly def sending you jachnun energy. Wish u could easily find it🥺 such comfort food
Brunch??? That was the first thing we ate when we woke up on Saturday mornings... For Brunch we already had the Hamin ready... Fat Saturday indeed... LOL
OMG! I can't believe you made Jachnun! Here in Israel it's very common breakfast in Shabbat. All you're missing now is Schug, it's a spicy green paste made with lots of coriander, garlic and chili. Also, the Yemen's original recipe calls for Samna or ghi meaning Butter without the milk solids. Looks great! Beteavon ;)
Hello 👋 how are you doing
Omg you made the food from my childhood!! 😭 I miss this so much, haven't had it in years!
Me too! Just commented this!
🙌🏻🙌🏻🙌🏻 My father was from Israel (he passed away 2 years ago after battling cancer) and Jachnun was something very special for me that I loved so much! My Safta would make it from scratch when I'd get to visit with her and my father would buy it from the Bat Yam in Brooklyn (frozen) and cook it when my brother and I would visit him and have to wake up early with special plans in the summer (and take it with us). So delicious with the eggs in their shell, that would turn brown overnight like "magic" and having it with Tahina, hummus and schug. Such good memories from my childhood. Funny I was thinking about Jachnun recently and wondering if I'd ever get to have it again. Thank you! 😌
My condolences, thank you for sharing this, it’s besutiful
That's the most beautiful description of a haunted bakery I've ever heard
I’m sorry for your loss 💔.
oh.. sorry for your loss
Hello 👋 how are you doing
Never in my life did I expect to see food I hold so dearly in my heart made by Emmy. I have so many great memories going to visit my grandmother on Shabbat morning, sitting round the table eating Jachnun together. Incredible! Thank you so much Emmy 🤍 Shalom from Israel 🇮🇱💗🇾🇪
12 hours? I can hardly wait 12 minutes for cookies to bake 😭
Same!
Cookie dough is delicious too 😆
same! hahaha
Start making it when you're really full and have no appetite?
You don't really have to sit and wait, at my house we put it in the oven through the day and overnight and eat it in the morning like 11/12am
Do you mind trying the african dish fufu in you next video? I would really appreciate if you did (yes im aware she just posted the video now i made this comment before she tried it)
I'd love to see her make ugali na sukuma wiki too!
I’d love to see more cultural dishes!
Seriously! Send her some Flo Chinyere videos 😍 omg
I've tried making that myself before and fail miserably every time 😭💀 lmao
@@Ari_C lol are you african?
I love how I learn something new every time Emmy makes a video
I'm Jewish Yeman from my mother's side and Jachnun is just the perfect Shabbat breakfast.
Luckly I even have my grandma recipes!
I love when you explain the cultural context of dishes! Your enthusiasm is contagious ^^
Emmy, weird question but have you considered doing guided meditation videos? I get so sleepy watching you but it's not boredom. You sound so soothing every time.
Stay Emmyzing
Hey I’m from Israel
And I eat jachnun every saturday morning
Great video!!!!
Growing up and eating Jachnun, it was really cool to see you make it from scratch! You did an awesome job!
Such a common food here lol, jahnoon, mostly eaten in Yaman families that live in israel
I would say it is mostly eaten by ALL Israeli families these days! It became such an iconic traditional Israeli breakfast for Saturday mornings, it kinda lost its Yemenite meaning by now... LOL
@@GPBKM of course they stole that too.
@@teresahowick5197 who would've thought that a Jewish state will be eating Jewish traditional food.
@@teresahowick5197 How did they steal it? What do you mean?
Oh Teresa last night I stole from the Italians last night and ate pizza. Oh my your a gem
So cool to see this, it’s making me miss my Safta’s cooking so much! Definitely try it next time with zchug (Yemenite hot sauce - I prefer the red kind!) mixed in with the tomato - it’s a bright pop of flavor that mixes well with the buttery jachnun!
Was wondering when I would be seeing some more Jewish cookery and you did not disappoint.
Hello 👋 how are you doing
Saw your smiling face and I clicked so fast!! 🤗 Feels so nice to be greeted with you saying "beautiful lovelies" :) Makes me smile no matter what my day has been. Love your videos Emmy!
Hello 👋 how are you doing
I live in Jerusalem where there are tons of Yemenite Jews and you can get fresh jachnun all over (and premade in the freezer section in the grocery store). Been watching you for a long time, I love seeing all the foods I've never heard of. So cool to see you eat something I know :)
Do you know of any jachnun delivery places you can recommend? I will order for this coming weekend since it looks like the seger isn't going to end any time soon.
@@ElisaAvigayil Hey I just saw this sorry! But there's a place in the shuk that sells only jachnun that's really good
Oh, I can't believe she actually did a a video about jachnoon
me buying jachnun from the convience store: yes yes... of course...
th-cam.com/video/4KGOA8gO55A/w-d-xo.html
Kosher super markets carry it
Her: "And then you place it in a low over at 225 degrees"
Me: "... That's high as feck"
Don't worry I realized after a while she was talking abou Fahrenheit
225 Fahrenheit = 107.2 Celsius.
@@censusgary yeah, yeah, I know
i didnt know its farenheit until this comment, i though its high as fuck, but....what do i know?:D
Only thing you forgot is Schug 😍 You gotta have a burning hot spicy condiment with Jachnun!
Yours turned out beautiful, well done! Love from Israel!
More Israeli recipes please Emmy! I’ve been to Israel 2x and never heard of this or tried it. So exciting!
In Israel it’s more of home cooked that you eat on Saturday morning (Shabbat)
But not a lot of people making it
So not going to be in a restaurant menu
But I think they selling it in trader joes or Walmart
Thanks for the tip! Is it a Sephardi dish?
@@fabmisstam it’s actually from Yemen originally 🙀
@@fabmisstam yes from Yemen
Look at cooking with Mali a lot of good stuff with subtitles in English
Because of her I’m making pita bread at home
Hello 👋 how are you doing
This makes me think that you should try making Mufleta! It's a Jewish Maroccan food, basically a sort of pan Fried dough we eat on the Mimuna evening after Passover to celebrate and finally eat Hametz again. I really enjoy making it myself and I think you will too!! Like Jahnoon, it's a lot of oil but I really like stretching the dough and then frying them one on top of the other... I think you'll find it interesting! Love watching your videos Emmy :)
I love everything you post, Emmy!! Thanks for keeping wholesome, friendly, intelligent content on TH-cam. 😊
Hello 👋 how are you doing
been craving jachnun lately omg you did so well! hello from jerusalem 😍
Hello 👋 how are you doing
It's because the egg wasn't hard boiled, it was roasted!
You cooked them at a low temp for 12 hours, which allowed them to take on some colour while they were cooking. Almost like roasting coffee beans or tea, the longer you roast it, the darker it gets :)
They also serve roasted eggs in jjimjilbangs (Korean bathhouses)
This is the comment I was looking for!
I love the way she eats food. That sounds so weird...but the way she so fully enjoys these recipes that most people might find weird or not so tasty and she excitedly goes "mmmm" all happy! I just love her.
Omgoodness! 😂 3:38 I wasn’t looking at the screen and heard “ the dumb ass”.
It only took me like a millisecond to realize it was “the dough mass”, but still made me LoL ✌🏻
I'm so jealous of her family! They get to eat so many different foods! I'd LOVE to be with Emmy and try all her different cooking, possibly helping her in the kitchen as well. We'd have so much fun!
Hello 👋 how are you doing
I love your channel emmy- thank you! You radiate happy and positive energy/vibes - best wishes to you and your family🙂
Wow my Grandma used to make Jachnun before Shabbat all the time, with graded tomato and hard boiled egg such a classic.
By the way Hamin/Cholent, traditional Jewish Stew also prepared before shabbat, ready usually by noon and eaten with family and friends on shabbat day.
I’m 24 and still every time my mom makes hamin I count the hours untill its ready.
Strongly Recommend!
Hey Emmy! Your jachnun turned out looking like the real deal - kudos! Also, since you like spicy foods, you should know that Yemini Jews have a kind of jalapeno sauce called 'zchuk' - you can spice up your tomato sauce with it. Lastly, if you're into long cook pastry, check out the easier ashkenazy shabbat pastry called 'yerushalmi kugel'!
Love you Emmy, I do need new glasses, but I'm terrible at picking them out even with my own face, thank you for calm wonderful nature. you're my cooking Godmother and my unofficial Vibe coach
a possibly unhelpful glasses tip, but one that works for me: simple, classic styles tend to look good on everyone- I like fun glasses when I can splash out for some, but for just a basic, everyday pair it is much easier to find flattering ones if you stick with plain styles. I dunno if that is really a "tip," though, haha!
Also(sorry Emmy), zenni optical and glasses4u are much cheaper options- they have some more expensive, higher-end options, but they also have simple ones that are like 15 bucks even with prescription lenses.
@@mackenziedesire7515 not unhelpful at all I go for comfort first, and I'm picky if the frame doesn't just sit right I don't want it on my face, once comfort has been found, as a typical that's fine whatever male shopper, I don't always have the most confidence in my choices and rarely take a chance
“Unofficial vibe coach” I love that
Hi, just wanted to tell you that I love your videos and they make me feel so happy ext, but I have a question, what what your favorite food you ever cooked ?
I’m Israeli and I never made Jachnun before. Now I feel like I can. ❤️👏👏👏
Hello 👋 how are you doing
I am in Tel Aviv and so happy to see this! I love Jachnun!
I LOVE to watch your videos they help calm me and relax me, and they’re all so interesting and I appreciate all of time you put into them and your channel for us, you’re so amazing and talented, it’s always truly a gift, every upload, especially because your positivity and happiness radiates and maybe oddly motivates me to be happy and quirky and myself again too! ☀️💕💕💕💕🥰 thank you, Emmy. 🙏🏼❤️💕💕💕✨☀️
You said that so much better than I can right now.
I go to Emmy to relax & feel better. After watching many ASMR videos recently, I have come to deeply appreciate how Emmy does the same things with no intention of doing them at all:
Gentle soft smooth natural speaking tone. She isn't whispering, she just has a soft voice much of the time on her channel.
The sounds of cooking &/or whatever she's doing; exactly enough to get the job/task done, nothing extra, or on purpose for the sake of sound.
Wonderful full face & eye contact, with a sincere pleasant smile, enriched with welcoming warmth. The embodiment of natural personable personality.
Genuine emotion, but nothing unsettling, overly loud or abrasive, not even in her early videos, with stronger negative reactions.
Helpful & accessible description of the food & materials she's working with, for the purpose of understanding & accept6of the new or unfamiliar , not to relax, but to educate or enlighten. A scientist revealing data.
Hello 👋 how are you doing
Good for you Emmy! And your pronunciation was spot on!!
Super, I love how you don't shy away from any kind of challenge in the kitchen, and the results are always fantastic. Thank you for sharing :)
Oh amy this video is the best! I'm Jewish and from Israel in we love eating Jachnun on Saturdays morning. Thank you for this video :)
Hi, I am a Jew from Israel, this dish is from Yemeni Jewry, my husband is from Yemeni Jewry, indeed a regular dish on Shabbat. I will tell you that more than once we bake them in a bag that sits in a pot of a dish called hamin that has different versions such as cholent, arisha, which is a different type of bean, dish with meat and eggs and potatoes that are cooked in the oven for a night and more! If this really interests you, you can find many dishes of Jews from all over the world. Since in Israel there are Jews from all over the world, our food culture is very, very diverse and rich and each dish has several versions. 😋
Hi Adi, so you make jachnun parve? I'm very confused by Emmy using butter. I've never heard of butter in jachnun before.
@@ElisaAvigayil
You Right, nowadays most often it is made with vegetable fat such as margarina, yes there are few versions with butter, important to know, in Yemen they used butter called samne, they did not have margarina and it did not just happen in this dish, these are also in Kubana and Yemenite Judaism. But since this is a religious Jewish public, who came to Israel and found substitutes for dairy butter here, they usually preferred to make parve dishes.
Her voice is so soothing, watching her videos at night are the best
I started watching my niece first of the year & we watched an older video of you making a cake. Now every Monday she says “we have to watch that lady make a cake!!!” 😂🥰 It’s now part of our routine when we play in her room. Today she asked “who’s her name?” 🥺 Thank you Emmy for your videos & amazing personality that my 2 year old niece loves!!
I love your joy for doing such complicated it time consuming recipes!
Yours came out perfect! I love peeling jachnun and dipping it in the tomato. The taste of the egg is sooo good too, like almost caramelized. I haven’t had this in a couple years and now I really want to make it.
OMG YES!! I have this every Saturday morning with my family. Delicious! We serve it with grated tomato and sometimes honey too.
BS
@@worldrenown4057 huh?
Hello 👋 how are you doing
Thanks so much for the shout out and using our recipe, I am going to embed this video on the recipe page it's so helpful!
Thank you! 👏🏼
Looks amazing and delicious! I make it every week and the best and tastiest thing is to add -Sachug- which is hot peppers with spices and coriander, that's how most people eat it together with the crushed tomatoes
Yayyy Emmy! Saw the pic on instagram and was excited! I live abroad and miss some Israeli Jahnoon :P
Emmy is the only channel where you can actually taste what she's cooking. She's perfect with describing things
Nothing beats waking up Saturday morning to the beautiful aroma of Jachunun 😋 I add Zhug (Yemenite Hot Sauce With Cilantro) to my tomatoes. Love your channel
The process is mesmerizing! Probably makes it 20 times more special!
Thanks for making this! One of my favorites! An Israeli/Yemenite staple! The graded tomato needs hot pepper, parsley, salt, pepper and oil.....
Baking is a weird profession
Loafing on the job can get you a raise.
At yeast this is proof that you can get a rise out of a baker.
@@TheZippy2005 😂
I hate both of you so much, here are all my likes lmfao
That's great, because I really knead the dough...
Hehe
Yay another wonderful video from Emmy!
Emmy is so cute and I love how she educates herself (and others) about the food she's about to cook/bake. Not every cook does that ❤
Im early!! Love watching your videos! They are so relaxing!
All the glasses are great, Emmy, but the first one are the best! Very cute.
Very cool! We keep Shabbat! Its great to have a whole day of rest with the fam.
Hello 👋 how are you
Icelandic thunder bread is baked overnight for 12 hours and I was terrified the 1st time I did it but it's incredibly awesome. Would recommend it.
Sounds interesting
Hello 👋 how are you doing
@@clintblack5026 good, hru
@@amyduncker4097 I'm good I'd like to know more about you if you don't mind 🙂
You know what I love about your videos- they’re short and sweet 🧠❤️ never gets boring or tedious
Thank you so much for making food from my ethnicity! It looks delicious and authentic you did so well !
Hope you and your family are staying safe, happy, and healthy!! Always look forward to your videos! Never miss! 💛
Hello 👋 how are you doing
Emmy: "A lot of this is passive time"
Mole from scratch: hold my beer.
I'm a born/raised American from San Francisco that's a dual Israeli citizen. I lived in Israel for 10 years and actually started watching you when I still lived in Israel after I saw a national news piece about you. Jachnun isn't everyone's cup of tea but wow is it a nostalgia item for me now that I'm back in the US.
I wondered why the Sabbath function on my oven did what it did, but this could be the recipe to try it out with!
Sabbath mode is usually very low heat. Its meant to he turned on on friday and kept on all saturday because its not allowed to use electronics on saturday. They way - its already on from before so technically you're not turning anything on and you can heat your food whenever you want (same things eith lights). I am not sure if the mode is also meant for baking.
Shelby, I thought you were joking, but there is actually a Sabbath button on your stove? What country do you live in? As a Canadian, I've never seen this. :-)
@@applegal3058 was going to say the same. I'm so confused lol🤯
It's not meant for baking if you just set it to low to keep food warm. However its main purpose is to allow Jews to cook on holidays (called Yom Tov) where we still can't use electricity but we are allowed to cook. The oven display turns off and we can adjust the temperature with a certain combination of buttons.
Sabbath mode can also be used as a keep warm setting. Look for an S inside a box 🔲 symbol on your oven dial
@emmymade. I can't believe you just made this!!! You did great! I eat jachnooon every Saturday for lunch. The only thing your missing is schug. It's like a hot pepper relish that gets mixed with the grated tomatoes. My favorite meal. I btw can eat 3 pieces at one sitting 😂😂
Hello 👋 how are you doing
I love Emmy's enthusiasm!!!!!
Just got off work...munching some oreos and was looking for something to watch. So happy to have this pop up in my notifications ☺ 💖
Love Shabbat getting some love on this channel - not pastries but most Jewish cultures have a variant of stew that sits in a warmer all Shabbat. Cholent is the iconic Ashkenazi East European version that is well known in America, other versions include Hamin (Sephardic) and Oshi Sabo (Bukharian - always want to try that one.)
I'm from Israel and we indeed eat this on Saturday morning... Yours actually look very authentic!!
Your excitement is infectious! 😃
You are an absolute treasure and so fun to watch....all my friends and I love watching your videos and how you make these recipes 😋......keep smiling and spreading Joy Emmy....you are just lovely 😍
I love the Hillary Duff glasses!!! They frame your face amazingly!
I just love this channel
Yemeni cuisine is one of the best cuisine in the Arab world, greetings from Yemen 🇾🇪
Definitely not lying, though jachnun is specifically unique to yemenite jews.
this is jewish cuisine
@@Cielord
Yemeni Jews*
It’s a dish from Yemen 🇾🇪
@@PhoenixL0vee
Yemeni Muslims too, especially in villages
But yeah it’s a Jewish Yemeni dish ❤️
yemenite Jews* it's not considered part of yemeni or arab cuisine @@Ash_tommo
Though I'll miss the extras, I'm glad you cut back on your videos. I couldn't believe one woman could do so much. I was waiting to see your clone. Love your videos.
OMG ! I can't believe you made Jacnun! Perfect for Shabbat brunch!
Special love and appreciation from Israel 😍😍😍😍😍😍😍😍
I lived long enough to see emmy making jachnun lol, greetings from israel 🇮🇱 🤗
Hello 👋 how are you doing
Yummmmmmmmm. It is a labor of love. I am very familiar with jachnun...eaten with chamin on shabbat. So so good.
I'm going through a really stressful time right now.. Emmy makes me so happy
I watch you specifically for the ASMR qualities you deliver
Hello 👋 how are you doing
Hello 👋 how are you doing
Super excited to watch this! I love your videos but haven't watched them for awhile. TH-cam unsubscribed me from your channel and I thought you had stopped posting.
I've seen this being made so many times... I want to try it so much
All 3 glasses are cute on you!! I’m gluten sensitive but this looks so good 😊
Hello 👋 how are you doing
I’m Israeli, and you absolutely nailed this recipe, like I myself can’t get such a good result
I love the way you describe the flavours
Woah did not expect to see this here.. Looks great!
Add a bit of cumin and "zhug" (made from hot green peppers) to the tomatoes to make them even better!
I love you Emmy!! 🥺
Such a pleasant video from a pleasant person 😌