Jachnun
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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 7 h 50 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 911 kcal
Informacije o alergenima: može sadržavati jaja, gluten i mlijeko. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
dough
- 500 gall-purpose flour
- 250 mlwater
- 1 žličicasalt
- 1 žličicasugar
butter for spreading
- 200 gunsalted butter, melted
for serving
- 2 komtomato, grated
- 4 komhard-boiled egg
- 4 žlicas'chug(neobavezno)
Oprema
rolling pin · dutch oven · large bowl · oven
Postupak
Korak po korak
- 1
In a large bowl, combine the flour, water, salt, and sugar. Knead for 10-15 minutes until a smooth, elastic dough forms.
Oko 15 min
Napomena kuhara: 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.
Oko 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.
Oko 1 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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).
Napomena kuhara: 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.
Oko 7 h 30 min
Napomena kuhara: 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.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 911,4kcal
- Bjelančevine
- 20,3g
- Ugljikohidrati
- 100,2g
- Masti
- 47,4g
- Vlakna
- 4,5g
- Šećeri
- 4,4g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover jachnun in an airtight container in the refrigerator.
Reheat in a low oven or microwave until warmed through.
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