👨‍🍳 步驟

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.

   💡 專業提示: 將麵粉、糖、蜂蜜和鹽放入大碗中混合。慢慢加入溫水，攪拌至形成粗糙的麵團。在碗中揉麵約10分鐘，直到麵團均勻。蓋上蓋子，室溫靜置30分鐘。
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.

   💡 專業提示: 融化奶油或人造奶油。用少許融化的油脂輕輕塗抹一個大烤盤。將麵團分成10-12等份（約網球大小）。將每份麵團搓成球狀，放在塗抹了油脂的烤盤上。手上塗抹奶油，並輕輕地將每個麵團球塗抹一層奶油。
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.

   💡 專業提示: 用保鮮膜緊密地蓋住麵團球，然後在室溫下再靜置3-4小時。這個靜置時間能讓麵團更容易延展。
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.

   💡 專業提示: 預熱烤箱至 200°F (95°C)。塗抹一個可入烤箱的鍋（最好是「Jachnun鍋」，但荷蘭鍋也可以）。在鍋底鋪上烘焙紙或一層前一天的麵包，以防沾黏。
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.

   💡 專業提示: 一次取一個麵團球。在撒有少許麵粉的檯面上，將麵團盡可能擀薄成一個大圓形。大量塗抹融化的奶油/人造奶油。緊密地將麵團捲成長條狀。將長條狀麵團放入準備好的鍋中。
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.

   💡 專業提示: 重複以上步驟處理剩餘的麵團球，將它們緊密地放入鍋中。如果需要，可以在Jachnun捲的上方或周圍擺放6-8顆雞蛋。用鍋蓋或雙層鋁箔紙緊密地蓋住鍋子。
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.

   💡 專業提示: 放入預熱好的烤箱中烘烤10-12小時，或烤過夜。如果烘烤滿12小時，可以在中途將鍋子翻轉一次，以確保烹飪均勻和油脂分佈。
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.

   💡 專業提示: 在Jachnun烘烤的同時，準備番茄莎莎醬：將番茄磨碎，與橄欖油、z'houg（如果使用）和適量的鹽混合。
9. 9

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

   💡 專業提示: 將Jachnun溫熱上桌，搭配磨碎的番茄莎莎醬和一同烹調的水煮蛋。