Jachnun

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 170C. In a bowl, mix the plain flour, fine salt, and sugar. Add the lukewarm water and mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should feel supple, not sticky; if needed, add a teaspoon of water at a time rather than extra flour.

   250 g plain flour4 g fine salt20 g sugar140 ml lukewarm water
2. 2

   Divide the dough into 4 equal balls. Lightly coat each with a little of the melted butter, cover, and rest for 15 minutes so the gluten relaxes; this makes stretching possible without tearing.

   90 g unsalted butter, melted
3. 3

   Meanwhile, place the eggs in a small heatproof dish or tuck them into the baking pan later so they cook alongside the pastry. Stir the grated tomatoes with the 2 g fine salt and set aside to macerate into a simple relish.

   2 eggs250 g ripe tomatoes, grated2 g fine salt
4. 4

   On a generously buttered work surface, flatten 1 dough ball and stretch it with your hands into a very thin rectangle, almost translucent. Brush lightly with melted butter, then fold the long sides inward to make a long strip and roll it up into a loose cylinder. Repeat with the remaining dough balls. Work gently; if the dough shrinks back, let it rest 2-3 minutes before continuing.

   90 g unsalted butter, melted
5. 5

   Arrange the rolled jachnun snugly in a small buttered baking dish or loaf tin, seam-side down, with the eggs alongside. Brush the tops with the remaining melted butter. Cover the dish very tightly with baking paper and then foil to trap steam and prevent drying.

   90 g unsalted butter, melted2 eggs
6. 6

   Bake for 35 minutes, then reduce the oven to 150C and bake for 10 minutes more, until the rolls are deep golden brown, glossy, and fully cooked through. The eggs should be hard-boiled by this point. This is a fast, weeknight adaptation; traditional jachnun is baked much longer at a lower temperature and develops a darker caramelised flavour.

   2 eggs
7. 7

   Let the jachnun rest, covered, for 5 minutes. Peel the eggs. Serve the warm pastry with the tomato relish, hard-boiled eggs, and schug on the side.

   2 eggs250 g ripe tomatoes, grated2 g fine salt20 g schug

Origin & History

Jachnun comes from Yemenite Jewish cooking and became a beloved Sabbath breakfast in Israel through the traditions of Yemenite Jewish communities. It is classically baked overnight at low heat and served with grated tomato, hard-boiled eggs, and spicy schug.