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Authentic Israeli Jachnun: A Traditional Shabbat Delight - Israeli recipe
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.
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
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
 

  1. In a large bowl, combine flour, sugar, and salt. Gradually add warm water, mixing until a dough forms.
  2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
  3. Divide the dough into 12 equal portions and roll each into a ball. Cover with a damp cloth and let rest for 30 minutes.
  4. On a greased surface, roll out each ball into a thin rectangle. Brush with melted margarine.
  5. Roll each rectangle tightly into a log, tucking the ends underneath.
  6. Place the logs in a greased baking dish or Dutch oven, cover with a lid or foil.
  7. Preheat the oven to 225°F (107°C). Bake the Jachnun overnight, about 10-12 hours.
  8. 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.