Jachnun
ג'חנון
Jachnun is a rolled, slow-baked Yemenite Jewish pastry that cooks overnight for Shabbat morning — unwrapped to reveal caramelized, flaky layers. Brought by Yemenite immigrants to Israel, it has become a beloved Shabbat ritual, served with crushed tomato and hard-boiled eggs.
Ingredients
- •4 cups all-purpose flour
- •1 tsp salt
- •1 tsp sugar
- •1 cup warm water
- •½ cup margarine or schmaltz (clarified chicken fat)
- •1 tsp honey
- •Crushed tomatoes and hard-boiled eggs to serve
Instructions
- 1
Mix flour, salt, and sugar. Gradually add warm water and knead 10 minutes until smooth. Rest 30 minutes.
- 2
Divide into 6 equal balls. On an oiled surface, stretch each ball as thin as possible into a rectangle.
- 3
Smear each sheet generously with soft margarine and drizzle with a little honey.
- 4
Roll each sheet tightly into a log, then coil like a snail or leave as a roll.
- 5
Place in a foil-lined baking dish. Cover tightly with more foil.
- 6
Bake at 100°C (210°F) overnight for 10–12 hours.
- 7
Serve with crushed fresh tomato and whole eggs (placed in the dish to slow-cook overnight).
Kosher notes
Traditionally made with schmaltz (chicken fat) making it meat. Use margarine for pareve version.
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