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.
An original recipe by Forkin
- Total time
- 7 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 911 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover jachnun in an airtight container in the refrigerator.
Reheat in a low oven or microwave until warmed through.
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