BreakfastMain Course

Jachnun

Name: Jachnun
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 4 servings
Cuisine: middle_eastern, israeli
Ingredients: 500 g all-purpose flour; 250 ml water; 1 tsp salt; 1 tsp sugar; 200 g unsalted butter melted; 2 pcs tomato grated; 4 pcs hard-boiled egg; 4 tbsp s'chug (optional)

Jachnun is a traditional Yemenite Jewish pastry, slow-baked overnight to achieve a deep amber color and a slightly sweet, chewy texture. It's often served for Shabbat morning breakfast, accompanied by fresh grated tomato, hard-boiled eggs, and a spicy s'chug.

An original recipe by Forkin

Total time: 7 hr 50 min
Serves: 4
Difficulty: Medium
Per serving: 911 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
250 mlwater
1 tspsalt
1 tspsugar

butter for spreading

200 gunsalted butter, melted

for serving

2 pcstomato, grated
4 pcshard-boiled egg
4 tbsps'chug(optional)

Equipment

rolling pin · dutch oven · large bowl · oven

The method

Step by step

1
In a large bowl, combine the flour, water, salt, and sugar. Knead for 10-15 minutes until a smooth, elastic dough forms.
About 15 min
Cook’s note: The dough should be firm but pliable. If it's too sticky, add a little more flour; if too dry, a tiny bit more water.
2
Divide the dough into 8 equal pieces. Roll each piece into a small ball.
About 2 min
3
Lightly grease a clean work surface with some of the melted butter. Take one dough ball and flatten it into a very thin rectangle, about 20x30 cm.
About 1 min
Cook’s note: The thinner you roll the dough, the flakier your jachnun will be.
4
Brush the entire surface of the rolled-out dough with a generous amount of melted butter.
5
Fold the shorter ends of the rectangle towards the center, overlapping slightly, to form a narrower strip. Brush with more melted butter.
6
Starting from one end, tightly roll the strip into a cylinder. Repeat with the remaining dough balls.
About 5 min
Cook’s note: Ensure the rolls are tight to create the characteristic layers.
7
Arrange the dough rolls in a heavy-bottomed pot (like a Dutch oven) that is lightly greased. They should fit snugly.
About 1 min
Cook’s note: A tight fit helps the jachnun retain its shape and moisture during the long bake.
8
Cover the pot tightly with a lid or aluminum foil. Place in a cold oven and set the temperature to 100°C (210°F).
Cook’s note: Starting in a cold oven allows for a very slow, even rise and bake.
9
Bake for 7-8 hours, or overnight, until the jachnun is deep amber in color and has a soft, chewy texture.
About 7 hr 30 min
Cook’s note: The long, low-temperature bake is crucial for the unique texture and color of jachnun.
10
Serve warm with grated tomato, hard-boiled eggs, and a dollop of s'chug if desired.

Per serving

Nutrition

65%Score

Calories: 911.4kcal
Protein: 20.3g
Carbs: 100.2g
Fat: 47.4g
Fibre: 4.5g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover jachnun in an airtight container in the refrigerator.

Reheating

Reheat in a low oven or microwave until warmed through.