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Jachnun: photo of the dish
Illustrative photo: Joshua Herzig-Marx — CC BY 2.5, Wikimedia Commons
Everyday meals

Jachnun

Rolled puff pastry cooked very slowly overnight until brown and meltingly tender. A traditional Yemeni Shabbat dish, served at breakfast with tomato and hard-boiled egg.

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Ingredients

Ingredients

Service

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour, salt and sugar, then gradually add the warm water to get a soft dough. Knead for 10 minutes, cover and let rest for 1 hour.
  2. Roll the dough into a very thin rectangle, brush it with melted margarine, then roll it tightly into a long log.
  3. Coil the log into a snail shape in an oiled ovenproof dish, then cover tightly.
  4. Bake at 120 °C for about 12 hours, ideally overnight, until the pastry is golden brown and tender.
  5. Unmold the jachnun, slice it and serve warm with grated tomatoes, hard-boiled eggs and parsley.

Variations and tips

Quick version. Reduce the cooking to 2 hours at 180 °C. The texture will be crisper but less meltingly soft.

Using what's available here. Margarine can be replaced with melted butter.

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Original Ecomely recipe.