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.
Forkin eredeti receptje
- Teljes idő
- 7 ó 50 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 911 kcal
Allergéninformáció: a következőket tartalmazhatja: tojás, glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
dough
- 500 gall-purpose flour
- 250 mlwater
- 1 tk.salt
- 1 tk.sugar
butter for spreading
- 200 gunsalted butter, melted
for serving
- 2 dbtomato, grated
- 4 dbhard-boiled egg
- 4 ek.s'chug(opcionális)
Eszközök
rolling pin · dutch oven · large bowl · oven
Elkészítés
Lépésről lépésre
- 1
In a large bowl, combine the flour, water, salt, and sugar. Knead for 10-15 minutes until a smooth, elastic dough forms.
Körülbelül 15 p
A szakács megjegyzése: 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.
Körülbelül 2 p
- 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.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 1 p
A szakács megjegyzése: 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).
A szakács megjegyzése: 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.
Körülbelül 7 ó 30 p
A szakács megjegyzése: 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.
Adagonként
Tápérték
- Kalória
- 911,4kcal
- Fehérje
- 20,3g
- Szénhidrát
- 100,2g
- Zsír
- 47,4g
- Rost
- 4,5g
- Cukor
- 4,4g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Store leftover jachnun in an airtight container in the refrigerator.
Reheat in a low oven or microwave until warmed through.
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