This is an AI-generated image.

Jachnun

Name: Jachnun
Total time: 720 min
Yield: Serves 6
Cuisine: Israel
Ingredients: 400g Bread flour; 100g Butter; 2 tbsp Sugar; 1 tbsp Honey; 1 tsp Salt; 230ml Water; 6 Egg; 2 Tomato

Snack

⏱ 720 min

👥 Serves 6

Difficulty ⭐⭐⭐

Buttery rolled dough baked slowly overnight — a Sabbath breakfast of Yemenite Jews in Israel.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Jachnun was brought to Israel by Jews from Yemen. Dough is stretched thin, brushed with butter, rolled up in many layers, and baked in a covered pot at a low temperature from Friday night until Saturday morning. It's eaten with grated tomato, the hot sauce zhug, and boiled eggs.

🌆 Where it's eaten: On a Saturday morning in Israel, the pot is opened to reveal long golden-brown rolls, served with tomato and boiled eggs.

🥕 Ingredients (serves 6)

Bread flour 400g
Butter 100g
Sugar 2 tbsp
Honey 1 tbsp
Salt 1 tsp
Water 230ml
Egg 6
Tomato 2

👩‍🍳 Instructions

Knead flour, sugar, honey, salt, and water into a smooth dough, divide into 6, shape into balls, and rest 1 hour.
With buttered hands, stretch each piece paper-thin and spread with butter.
Fold the sides into the center in thirds, then roll up from one end into a long log.
Arrange in a parchment-lined heavy pot, tuck eggs in their shells into the gaps, cover, and wrap with foil.
Bake at 100°C for 10 hours and serve with grated tomato and the eggs.

← More Israel recipes 🗺 Explore another country