Jachnun
“A traditional Yemenite Jewish pastry, slow-cooked overnight.”
Flour
Butter
Honey
Sugar
Water
TomatoWhere it comes from
Jachnun is a staple of Yemenite Jewish cuisine, traditionally prepared on Friday and cooked overnight for Shabbat breakfast.
On the Palate
How it's made
4 steps · Show ↓30 min active · 480 min waiting
How it's made
4 steps · Show ↓- 115 min
Roll out the dough thinly on a floured surface, creating a sheet that is smooth and even. Brush it generously with clarified butter, ensuring a glossy, even coating.
- 25 min
Sprinkle a touch of honey over the buttered dough, then roll it tightly from one end to the other, creating a compact log.
- 35 min
Place the rolled dough in a lidded pot, ensuring the pieces are snug but not overcrowded. The lid will trap moisture during cooking.
- 45 min
Set the pot on a low heat source, such as a Shabbat hotplate. Cook the jachnun overnight, allowing it to turn a rich amber color with a sweet, caramelized aroma.
