Jachnun is a beloved dish in Israeli cuisine, traditionally prepared for Shabbat morning. Originating from the Jewish communities of Yemen, this slow-cooked pastry is made from simple ingredients such as flour, water, and margarine, yet it offers an unforgettable taste. Jachnun is typically served with grated tomato, hard-boiled eggs, and a spicy condiment. This dish is perfect for a leisurely weekend brunch and pairs well with other classic Shabbat dishes like Cholent or Hamin. The art of preparing Jachnun lies in its slow overnight cooking, a technique that ensures its unique flavor and texture—a process similar to the low-and-slow method used in other traditional Jewish recipes.

Authentic Israeli Jachnun: A Traditional Shabbat Delight - Israeli recipe

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Prep Time 30

Cook Time 12

Total Time 12 30

Servings: 6 servings

Course: Main Course

Cuisine: Israeli

Ingredients Method Notes

Ingredients

6 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
2 cups warm water about 110°F
1 cup kosher margarine melted
6 eggs hard-boiled
2 tomatoes grated
to taste schug or hot sauce

Method

In a large bowl, combine flour, sugar, and salt. Gradually add warm water, mixing until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Divide the dough into 12 equal portions and roll each into a ball. Cover with a damp cloth and let rest for 30 minutes.
On a greased surface, roll out each ball into a thin rectangle. Brush with melted margarine.
Roll each rectangle tightly into a log, tucking the ends underneath.
Place the logs in a greased baking dish or Dutch oven, cover with a lid or foil.
Preheat the oven to 225°F (107°C). Bake the Jachnun overnight, about 10-12 hours.
Serve warm with grated tomatoes, hard-boiled eggs, and schug or hot sauce on the side.

Notes

For best results, use a heavy-bottomed pan to ensure even cooking. Jachnun can be stored in the refrigerator for up to 3 days and reheated in a low oven.