👨‍🍳 조리법

1. 1

   In a large bowl, combine flour, sugar, honey, and salt. Gradually add warm water and mix until a shaggy dough forms. Knead in the bowl for about 10 minutes until uniform. Cover and let rest at room temperature for 30 minutes.

2. 2

   Melt the butter or margarine. Lightly grease a large tray with some of the melted fat. Divide the dough into 10-12 equal portions (about the size of a tennis ball). Roll each portion into a ball and place on the greased tray. Butter your hands and coat each ball lightly with butter.

3. 3

   Cover the dough balls tightly with plastic wrap and let them rest for another 3-4 hours at room temperature. This resting period makes the dough easier to stretch.

4. 4

   Preheat oven to 200°F (95°C). Grease an ovenproof pot (a 'jachnun pot' is ideal, but a Dutch oven works). Line the bottom with parchment paper or a layer of day-old bread to prevent sticking.

5. 5

   Take one dough ball at a time. On a lightly floured surface, roll it out as thinly as possible into a large circle. Brush generously with melted butter/margarine. Roll it up tightly into a log. Place the log in the prepared pot.

   💡 전문가 팁: Some recipes suggest layering multiple thin sheets of dough for extra flakiness.
6. 6

   Repeat with the remaining dough balls, packing them snugly in the pot. If desired, place 6-8 eggs on top or around the jachnun rolls. Cover the pot tightly with its lid, or with a double layer of aluminum foil.

7. 7

   Bake in the preheated oven for 10-12 hours, or overnight. If baking for the full 12 hours, you can flip the pot halfway through to ensure even cooking and fat distribution.

8. 8

   While the jachnun bakes, prepare the tomato salsa: Grate the tomatoes and mix with olive oil, z'houg (if using), and salt to taste.

9. 9

   Serve the jachnun warm, with the grated tomato salsa and the hard-boiled eggs cooked alongside it.

   💡 전문가 팁: Jachnun can also be served with skhug (a spicy Yemenite sauce) or a drizzle of honey.