Golden Yemeni-Jewish Jachnun
Jachnun is an exquisite traditional pastry from the Yemeni-Jewish cuisine, renowned for its lengthy yet rewarding baking process. This rich, flaky pastry is complemented by the simplicity of hard-boiled eggs and a fresh, savory tomato sauce. Ideal for a leisurely breakfast or brunch, it鈥檚 a tradition often embraced on Shabbat.
Ingredients
馃尵 8 cups All-Purpose Flour
馃崿 1/4 cup Sugar
馃 1/2 teaspoon Baking Powder
馃 1 tablespoon Kosher Salt
馃嵂 2 tablespoons Honey
馃挧 2 1/2 cups Warm Water plus extra as needed
馃珤 1/3 cup Olive Oil or Vegetable Oil divided brand not specified
馃 1 stick 1/2 cup Butter at room temperature brand not specified
馃崬 4-5 slices of Regular Bread enough to cover the bottom of the tin; brand not specified
馃 4 Raw Eggs brand not specified
馃崊 1 Medium Tomato brand not specified
馃 A pinch of Salt for tomato sauce
Instructions
1- Prepare the Dough:
- In a large mixing bowl, combine flour, sugar, baking powder, kosher salt, and honey. Mix well using a dough whisk.
- Gradually add warm water and mix until a shaggy dough forms. Knead by hand until cohesive.
2- Knead and Rest:
- Cover the bowl with a kitchen towel and let the dough rest for 5 minutes.
- Transfer dough to a floured surface and knead for about 5 minutes until smooth and elastic.
3- Let Dough Rest Longer:
- Shape the dough into a ball, cover it in the bowl with plastic wrap and a towel, and let rest for at least 1 hour (preferably 8 hours).
4- Portion and Rest Dough Balls:
- Deflate the dough gently and divide it into 10 portions, about 170g each. Shape into tight balls.
- Coat each ball liberally with oil and let rest for another 5 minutes.
5- Shape the Jachnun Pastries:
- Oil your work surface. Flatten each dough ball into a disc, then roll out paper-thin.
- Spread 1 tablespoon butter on the dough, then brush with oil.
6- Fold and Roll:
- Fold into a rectangle, brush with oil again, then roll tightly, tucking ends underneath.
- Repeat with all dough balls.
7- Assemble and Bake:
- Oil a Jachnun pan and line it with bread slices.
- Place a parchment paper layer over the bread, then arrange half the pastries snugly.
8- Arrange Remaining Jachnun:
- Add another parchment paper, oil it, then the remaining pastries, and finally a sheet of parchment paper.
- Nestle eggs on top, cover with a tight-fitting lid, and bake at 225掳F (107掳C) for 12 hours.
9- Serve:
- Use heat-resistant gloves to remove the tin. Peel and slice the eggs.
- Grate the tomato, season with salt for dipping sauce.
10- Final Presentation:
- Serve Jachnun warm with eggs and tomato dip.
Prep Time: Active: 2-3 hours
Passive resting: 8-9 hours
Cook Time: 12 hours
Total Time: Approximately 14 hours
Servings: Approximately 10 pastries
Equipment:
- Large stainless steel mixing bowl
- Standard measuring cups and spoons
- Dough whisk
- Kitchen towel and plastic wrap
- Chefmate digital kitchen scale
- Red and black silicone pastry brush
- Wooden rolling pin
- Metallic Jachnun pan from Amazon (specific model unavailable)
- Parchment paper
- Standard oven
- Heat-resistant gloves
- Small bowl for oil
- Round metal grater with a white base
- Small paring knife
- Serving plates
Cooking Tips
- Allowing the dough to rest maximizes elasticity.
- Ensure dough is paper-thin for flakiness.
- Butter and oil layering is key for a croissant-like texture.
- Bread at the bottom ensures moisture.
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