Jachnun

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Servings: 6 Difficulty: Advanced
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Creamy, slow-cooked dough with a deep mahogany crust and rich buttery flavor
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Jachnun

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 848.7

Description

Jachnun is a traditional Yemenite Jewish dish, famous for its creamy, custard-like interior and deep mahogany crust. This recipe captures the authentic slow-cooking process that transforms simple dough into a rich, savory delight. The key is patience: the dough rests overnight, then bakes for nearly 14 hours at a low temperature. The result is a unique texture that is smooth and luxurious, often served with honey or tahini. It is a centerpiece for Shabbat or festive breakfasts, offering a comforting, indulgent experience that brings family together. While the cook time is long, the hands-on prep is minimal, making it perfect for special occasions where you can set it and forget it.

Ingredients

Directions

  1. Combine flour, sugar, baking powder, and salt in a food processor and process to blend.
  2. Add egg and 1 cup water and process with on/off turns to mix.
  3. With motor running, gradually add remaining water, about 1/4 cup, adding enough so mixture comes together to a smooth, fairly stiff dough.
  4. Remove from processor and knead dough well by slapping vigorously on the work surface.
  5. Divide into 6 pieces and knead each one with a slapping motion until smooth.
  6. Roll each in your palm to a ball.
  7. Put on an oiled plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
  8. Oil working surface and rolling pin.
  9. Let margarine stand at room temperature until very soft.
  10. Roll out 1 ball of dough on oiled surface to a very thin 12-inch square.
  11. To help stretch dough, pull it gently from time to time by hand, until very thin.
  12. If dough tears, simply press it together.
  13. Spread with a piece of soft margarine.
  14. Fold in half, then in half again to make a long strip.
  15. Roll up strip from a short side in a tight cylinder.
  16. Repeat with 5 remaining pieces of dough.
  17. Put in greased, shallow 8-inch square baking dish.
  18. Cover with foil and a lid and refrigerate at least 2 or up to 8 hours.
  19. Preheat oven to 200 F (93&# 194;°C).
  20. Bake pastries 13-14 hours or until golden brown.
  21. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 848.7kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 7492.1mg313%
Total Carbohydrate 178.8g60%
Dietary Fiber 6.1g25%
Sugars 8.2g
Protein 22.5g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Jachnun is traditionally served with honey and/or tahini. Some people also like to add a sprinkle of crushed walnuts or a dollop of yogurt.

The long cooking time at a low temperature is crucial for the creamy texture and dark color. Do not increase the heat to speed up the process, as it will burn the outside before the inside cooks properly.

If the dough is too sticky to handle, dust lightly with flour, but try to keep it as wet as possible for the best texture.

This recipe requires significant advance planning due to the resting and cooking times. Start the dough the night before.

Keywords: jachnun, yemenite, slow-cooked, dough, buttery, shabbat, breakfast, middle-eastern, creamy, traditional, overnight, baking, honey, tahini, resting, homemade, comfort food, festive
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