Jachnun (Yemenite Jewish Pastry Dish)

16 pieces
18 hr

This dish is traditionally served on Shabbat (Saturday) morning, after long 12 hours of slow baking in the oven. Nothing better than waking up to the smell of freshly baked Jachnun...

Mix all the ingredients in a mixer, until the dough is sticky and ready. Once it's ready, let it rest for 60 minutes.

After an hour, divided it to 8 and let it rest for another 4 hours.

Using a rolling pin, flat it on the clean counter, until it is very thin and you can see through it.

Then, fold it thirds,

Make sure it is flat and covered with melted butter

Then, roll it in...

After 12 hours in the oven on 100 degrees, it is ready!

The round foiled thing is an egg wrapped in foil

Best served with freshly made tomato-puree

Jachnun (Yemenite Jewish Pastry Dish)

Recipe details

  • 16  pieces
  • Prep time: 6 Hours Cook time: 12 Hours Total time: 18 hr
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Ingredients

For the dough

  • 1 kilo white flour
  • 1 tbs salt
  • 3 tbs brown sugar
  • 3 tbs date syrup
  • 3 cups water

For the folding

  • 100 gr melted butter
  • 4 tbs olive oil

Extras

  • 6 eggs (to add to the pot)
  • 4 big tomatoes to make the sauce

Pre-Baking

  • 1/2 cup water
  • 1 tbs sugar

Instructions

Make the dough

Mix all dough ingredient, by the order they appear.
Wrap the dough in butter & let it rest for an hour
Divide the dough to 8 even pieces, and let it rest again for 4 hours

Folding

Roll the dough on a clean counter, with a little bit of oil on it, until thin and transparent
Cover the thin dough with the melted butter mix
Fold it into thirds (pictures above)
Cover it again with melted butter
Roll it in (picture above)
Place it in the pot
Repeat steps until all the dough rolls are inside the pot. Add baking paper between layers
Pour the rest of the melted butter to the pot. Add 1/2 cup of water mixed with 1 tbs of sugar

Baking

Heat the oven to 230°F (110°C)
Bake for 12 hours

Serving

Only open the pot lid before serving
Recommended: make tomato puree (picture above)

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