Homemade Yemenite Jachnun with homemade date syrup (silan)

👨‍🍳 Method

For the homemade date syrup (silan) ✓ Homemade · or skip – back to store-bought

1. 1
   Put the dates and water in a pot and bring to a boil.

   StovePot
2. 2
   Cook over low heat 5 minutes and mash the dates with a wooden spoon.

   Stove
3. 3
   Line a sieve with thin cloth and set it over a bowl. Pour in the mixture, press the dates with a spoon, gather the edges of the cloth and squeeze well.

   ColanderCheeseclothBowl
4. 4
   Return the liquid to the pot and reduce over low heat about half an hour, until to a thick syrup.

   StovePot
5. 5
   Let the date syrup cool.

   Jar

For the Dough base

1. 6
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 7
   Add the lukewarm water and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   BowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 8
   Cover and Let rise 30 minutes in a warm place, until the dough doubles in size.

   Plastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 9
   Divide the dough into 6 balls and roll each ball into a circle very thin on a work surface greased, until the dough is almost see-through.

   Rolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 10
   Spread the margarine and date syrup over each sheet.
3. 11
   Fold each sheet in thirds lengthwise and roll into a tight log.
4. 12
   Arrange the rolls in a greased deep pan.

   Baking pan
5. 13
   Cover with parchment paper and foil and bake at 100°C (210°F) overnight (8–10 hours).

   Parchment paperAluminum foilOvenBaking pan

   💡The low heat and tight cover bake the jachnun slowly in its own steam: it browns and caramelizes outside and stays soft in layers.
6. 14
   Serve hot with eggs cooked alongside, grated tomatoes and hot sauce.