📝 About This Recipe
Jachnun is a labor of love, a traditional Yemenite Jewish pastry that transforms simple dough into a dark, caramelized masterpiece through a slow, overnight bake. This iconic dish features paper-thin layers of dough laminated with clarified butter or margarine, resulting in a slightly sweet, flaky texture that melts in your mouth. Traditionally served on Shabbat morning, it captures the essence of Mizrahi home cooking with its deep mahogany hue and comforting aroma.
🥗 Ingredients
The Dough
- 1 kg All-purpose flour (sifted)
- 2.5 cups Water (lukewarm)
- 4 tablespoons Granulated sugar
- 2 tablespoons Date syrup (Silan) (adds deep color and subtle sweetness)
- 1 tablespoon Kosher salt
- 1 teaspoon Baking powder
Lamination and Pot Prep
- 250 grams Unsalted butter or Margarine (very soft, room temperature)
- 1/2 cup Vegetable oil (for greasing the work surface)
- 2 pieces White bread slices (to line the bottom of the pot)
Traditional Accompaniments
- 8 pieces Large eggs (to be cooked in the pot with the dough)
- 4 large Vine-ripened tomatoes (grated for fresh dip)
- 4 tablespoons Zhug (Yemenite hot sauce) (for serving)
👨🍳 Instructions
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1
In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, salt, and baking powder. Mix on low speed to distribute ingredients.
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2
Slowly add the lukewarm water and date syrup. Knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to your fingers.
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3
Divide the dough into 8 equal-sized balls (about 150g each). Rub each ball with a little vegetable oil, place on a tray, cover with plastic wrap, and let rest for at least 90 minutes at room temperature.
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4
After resting, generously grease a large, smooth work surface with oil. Take one dough ball and flatten it with your hands.
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5
Using oiled hands, gently stretch the dough from the center outwards until it is paper-thin and nearly translucent. It should form a large rectangle or oval; don't worry if there are small tears.
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6
Spread about 1.5 to 2 tablespoons of the softened butter or margarine evenly over the entire surface of the stretched dough.
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7
Fold the right third of the dough toward the center, then the left third over that, creating a long, narrow strip of three layers.
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8
Starting from the bottom of the strip, roll the dough upward tightly into a cylinder, similar to a jelly roll. Repeat with the remaining dough balls.
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9
Prepare a heavy, oven-safe pot (a traditional Jachnun pot or a Dutch oven). Line the bottom with parchment paper, then place the two slices of bread on top; this prevents the bottom layer of dough from burning.
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10
Place another piece of parchment paper over the bread. Arrange the Jachnun rolls in the pot, alternating directions for each layer to prevent sticking.
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11
Place the whole, washed eggs (in their shells) on top of the final layer of dough. Cover the pot with a tight-fitting lid. If the lid isn't perfectly tight, wrap it in aluminum foil first.
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12
Preheat your oven to 212°F (100°C). Place the pot in the oven and bake for 10 to 12 hours (overnight). The low heat will slowly caramelize the sugars in the dough.
💡 Chef's Tips
The secret to a great Jachnun is the resting time; never skip the 90-minute rest or the dough will snap back and won't stretch thin. If you use butter, the flavor is richer, but margarine is traditional for those keeping Kosher-Pareve for meat meals. Ensure the pot is packed snugly; this helps the Jachnun retain moisture so it stays soft rather than becoming crunchy. If you notice the Jachnun is too light after 10 hours, increase the oven temp to 225°F for the final hour.
🍽️ Serving Suggestions
Serve warm with the 'Haminados' eggs that cooked in the pot; they will have a beautiful brown color and creamy yolk. Always accompany with freshly grated tomatoes seasoned with a pinch of salt. A side of green Zhug (Yemenite cilantro chili paste) is essential for a spicy kick. Pair with a glass of cold lemonade or hot mint tea to balance the richness of the pastry.