Jachnun is a traditional Yemeni bread baked overnight – sweetish, caramelized and rich in butter, served on Shabbat morning. Pareve version: Margarine.
Add the lukewarm water and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.
⚙ KneadingBowlStand 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
Cover and let the dough rest 30 minutes.
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.
For the Hot Paste
4
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.
5
Grind the peppers in a food processor with the garlic and cilantro.
⚙ Grinding in a Food ProcessorFood 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.)
6
Add the cumin, lemon juice and salt and grind to an even paste.
Food processor
To assemble
7
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.
⚙ Dividing into Balls and RollingRolling pin
💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
8
Spread the margarine over each sheet.
9
Fold each sheet in thirds lengthwise and roll into a tight log.
10
Arrange the rolls in a greased heavy pot.
Pot
11
Nestle the eggs in their shells among the rolls.
💡Eggs baked overnight alongside the jachnun get a brown shell and a soft, creamy white.
12
Close the pot with the lid and bake in the oven at 100°C (210°F) overnight (7–8 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.
13
Serve hot with the peeled eggs, the zhug and halved tomatoes.
507calories
11 gprotein
60 gcarbs
24 gfat
● protein 9%● carbs 48%● fat 43%
Per serving (167 g), of 8 servings
For the Dough base · For the Hot Paste · To assemble ·
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Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
🔧 Tools needed (6) · 🍳 One cooking vessel
Food processor· Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts)· 💡 Workaround, changes the dish: Blender (Needs more liquid)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Bowl· Also works: Pot (None)
Kitchen towel· Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)
Helps, not needed: Stand mixer
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