Flaky, caramelized pastry rolls baked overnight at low heat until deeply golden and buttery. Originating from Yemeni Jewish tradition, jachnun is a Shabbat morning delicacy with a uniquely sweet, rich flavor.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, salt, sugar, and water to form a soft, pliable dough. Knead for 5 minutes until smooth, then rest for 30 minutes.
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2
Divide dough into 6 portions. Roll each piece paper-thin on a well-greased surface, stretching gently with your hands.
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3
Spread softened butter generously over the entire surface of each thin sheet of dough.
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4
Roll up each sheet tightly into a log, then coil it into a spiral. Place spirals snugly in a buttered pot lined with parchment paper.
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5
Drizzle honey over the top, cover with parchment, seal the lid tightly, and bake at 100C (200F) overnight, at least 10-12 hours.
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6
Serve golden, caramelized jachnun warm with hard-boiled eggs, grated tomato dip, and sahawiq.
Did You Know?
Jachnun was invented by Yemeni Jews as a Shabbat food — it goes into the oven on Friday afternoon and slow-bakes untouched until Saturday morning.
Chef's Notes
Equipment Tips
- large pot with tight lid
- rolling pin
- parchment paper
The Story Behind Jachnun
Jachnun is a treasured legacy of Yemeni Jewish culinary heritage, developed to comply with Shabbat observance prohibiting cooking on Saturday. The genius of overnight slow-baking transforms simple dough into a deeply caramelized, flaky delicacy. When Yemeni Jews emigrated to Israel in the 1950s, they brought jachnun with them, and it became beloved across Israeli cuisine. Today it stands as a bridge between Yemeni and Israeli food cultures.
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