Jachnun (Yemenite Jewish Slow-Roasted Pastry)

Experience the unique flavors of Yemenite Jewish cuisine with Jachnun, a slow-cooked pastry that is soft, sweet, and deeply aromatic. Traditionally prepared for Shabbat, Jachnun is enjoyed warm with grated tomato, hard-boiled eggs, and a side of zhug for a flavorful breakfast or brunch. Its rich, caramelized layers make it a comforting and indulgent treat.

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup water, lukewarm
• 1/4 cup vegetable oil or melted clarified butter (ghee)
• 1/4 cup margarine or butter, softened, for rolling

Instructions

1. Prepare the Dough

   In a large mixing bowl, combine flour, salt, and sugar. Gradually add lukewarm water and mix until a soft dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.

2. Roll and Layer the Dough

   Divide the dough into 8 equal portions. Roll each portion into a thin rectangle on a lightly floured surface. Brush each rectangle generously with softened margarine or butter. Fold and roll into a long, thin strip, then coil each strip into a tight spiral.

3. Prepare for Baking

   Place the coiled dough into a lightly greased, deep baking dish, leaving some space for expansion. Cover the dish with aluminum foil.

4. Slow-Roast

   Preheat your oven to 250°F (120°C). Bake the Jachnun for 10–12 hours overnight. The long, slow cooking creates the signature golden-brown, caramelized layers.

5. Serve

   Serve Jachnun warm, traditionally with grated tomato, hard-boiled eggs, and zhug (Yemenite hot sauce). Optional accompaniments include honey or jam for a sweeter variation.

Serving

Jachnun is perfect for a leisurely Shabbat morning or a special brunch. Its tender, buttery layers pair wonderfully with savory or sweet toppings, offering a unique culinary experience that blends tradition and comfort.