Jachnun with homemade zhug (s'chug) – Vegan version

👨‍🍳 Method

For the Dough base

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

   Bowl
2. 2
   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. 3
   Cover and let the dough rest 1 hour.

   Kitchen towel

   💡A dough without yeast doesn't rise: resting lets the gluten relax, so the dough can then be stretched very thin without tearing.

To assemble

1. 4
   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. 5
   Spread the margarine over each sheet.
3. 6
   Fold each sheet in thirds lengthwise and roll into a tight log.
4. 7
   Arrange the rolls in a greased heavy pot.

   Pot
5. 8
   Nestle the flax eggs in their shells among the rolls.

   💡flax eggs baked overnight alongside the jachnun get a brown shell and a soft, creamy white.
6. 9
   Close the pot with the lid and bake in the oven at 100°C (210°F) overnight (8–10 hours).

   OvenPot

   💡The low heat and closed pot bake the jachnun slowly in its own steam: it browns and caramelizes outside and stays soft in layers.
7. 10
   Remove the seeds from the peppers.

   💡The seeds and white membranes are where the heat is: remove them all for a mild schug, leave some in for a hot one.
8. 11
   Grind the peppers in a food processor with the garlic and cilantro.

   Food processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
9. 12
   Add the olive oil, salt and black pepper and grind to an even paste.

   Food processor
10. 13
    Serve hot with the flax eggs, grated tomato and schug.