Jachnun
Jachnun is a traditional Yemenite Jewish pastry that has become a beloved Shabbat morning dish in Israel. It's made by rolling out a thin dough, brushing it generously with butter or margarine, and then rolling it up tightly. Baked slowly overnight at a very low temperature, the jachnun emerges golden brown, rich, tender, and slightly sweet, with a unique, almost caramelized flavor. It's typically served with grated tomatoes and hard-boiled eggs.
🧂 Ingredients
- 1 kg All-purpose flour
- 2.5 cups Warm water
- 2 tablespoons Granulated sugar
- 2 tablespoons Honey
- 1.5 teaspoons Fine salt
- 300 g Butter or margarine, melted
- 6-8 large Eggs(for serving)
- 2 large Ripe tomatoes(for salsa)
- 1 tablespoon Olive oil(for salsa)
- 1 teaspoon Z'houg or chopped Serrano pepper(optional, for salsa)
- to taste Salt(for salsa)
👨🍳 Instructions
- 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
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
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
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
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.
💡 Tip: Some recipes suggest layering multiple thin sheets of dough for extra flakiness. - 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
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
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
Serve the jachnun warm, with the grated tomato salsa and the hard-boiled eggs cooked alongside it.
💡 Tip: Jachnun can also be served with skhug (a spicy Yemenite sauce) or a drizzle of honey.
💡 Pro Tips
- ✓The long, slow cooking process is crucial for the jachnun's texture and flavor.
- ✓Using clarified butter (ghee) can add a richer, nuttier flavor.
- ✓Jachnun is best enjoyed fresh on Shabbat morning.
🔄 Variations
- Some modern recipes use whole wheat flour for a slightly healthier version.
- Experiment with different fats like duck fat or schmaltz for unique flavors.