Jachnun

jachnun

Jachnun is a traditional Jewish Yemenite pastry that is made from rolled dough and is usually served for breakfast on weekends or on holidays. It is an essential part of the Israeli cuisine and has become one of the most popular breakfast dishes in the country. The origins of jachnun are traced back to Yemen, where it was traditionally cooked in a clay pot and served with spicy tomato dip called z’hug.

Jachnun is made from layers of rolled out dough, which is prepared with flour, water, salt, and sometimes a small amount of sugar. The dough is then brushed with liberal amounts of melted margarine and rolled into a tight coil. After being rested and refrigerated for at least 24 hours, the jachnun is baked slowly in an oven until it turns a golden-brown color.

Typically, jachnun is served hot, accompanied by a variety of savory condiments such as hard-boiled eggs, tomato sauce, and spicy yemenite hot pepper sauce called skhug. The flavors of these sauces perfectly complement the sweet and buttery flavors of the jachnun.

What makes jachnun special is the level of care and attention that goes into its preparation. The dough needs to be rolled out thinly and the layers should be separated perfectly to create that flaky texture. The margarine needs to be melted enough to make it easy to spread.

The baking process is equally important since it determines the perfect balance between softness and crispiness. The long cooking times, which can be several hours, allow the margarine to penetrate the layers of dough, creating that signature buttery flavor.

In Israel, jachnun is often sold precooked and can be found in bakeries, cafes, and markets. However, making jachnun from scratch is a popular activity for families on the weekends or holidays. The smell of freshly baked jachnun wafts through the homes and streets, and it is a clear sign that it’s time for a lazy, long, and indulgent breakfast.

Jachnun has become a staple in Israeli breakfast cuisine, and it is not uncommon to find it on the menu of local cafes and restaurants. It is a dish that has been embraced by all members of the Israeli society, and therefore, it is not surprising to find it served in different variations by different chefs or in different parts of the country.

To put it simply, jachnun is a dish that encapsulates the essence of Israeli food culture. It is an infinitely customizable, versatile, and beloved dish that has been a part of Israeli cuisine for generations. Jachnun is comforting, delicious, and a celebration of the simple pleasures that can be found in the creation and sharing of wonderful food.

Ingredients:

  • 500g all-purpose flour
  • 1/4 cup vegetable oil
  • 1/4 cup margarine
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 to 3/4 cup warm water
  • Sesame seeds for topping

Instructions:

  1. In a mixing bowl, combine flour, vegetable oil, sugar, and salt. Mix until it becomes crumbly.

  2. Add warm water, one tablespoon at a time, and continue to mix until it forms a soft dough. Knead for 6-8 minutes until the dough is smooth and elastic.

  3. Form the dough into a ball, cover with plastic wrap and let it rest for at least 30 minutes.

  4. Preheat the oven to 90°C (190°F).

  5. On a floured surface, roll out the dough into a flat rectangle shape.

  6. Melt margarine and brush it over the dough, ensuring it covers the entire surface.

  7. Begin rolling the dough up tightly, making sure to keep both ends even.

  8. Cut into the desired size and shape, then place onto a baking paper-lined baking sheet.

  9. Brush the top with remaining margarine and sprinkle sesame seeds on top.

  10. Bake for 10-12 hours. (Alternatively, bake at 120°C/250°F for 6-8 hours).

  11. Serve hot with fresh tomato sauce, hot sauce, or grated cheese. Enjoy!