Mangu

jachnun

Next Dish: Cawl

Jachnun is a traditional Yemenite Jewish dish that is typically served for breakfast or lunch on Shabbat. It is made from rolled dough that is slowly baked overnight at a low heat, resulting in a final product that is slightly sweet and has a dark amber color. Jachnun is traditionally served with a crushed or grated tomato dip, hard boiled eggs, and zhug, a spicy Yemeni sauce. The dish is popular in Israel, where it is often sold frozen in supermarkets.

flour

baking powder

salt

water

canola oil

margarine

honey

harissa

chopped tomatoes

egg

powdered sugar

Recipe

Ingredients:

  • 3 1/2 cups of flour

  • 1 tablespoon of sugar

  • 1 teaspoon of baking powder

  • 1 teaspoon of salt

  • 1 cup of water

  • 1/2 cup of canola oil

  • 1/2 cup of margarine

  • 4 eggs

  • 1 cup of crushed tomatoes

  • 1 teaspoon of harissa

  • 1 teaspoon of honey


Instructions:

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

  2. Gradually add the water to the flour mixture, kneading until a dough forms.

  3. Divide the dough into 8 equal pieces and roll each piece into a ball.

  4. Place the balls on a baking sheet and let them rest for 30 minutes.

  5. Preheat your oven to 200°F (90°C).

  6. Roll out each ball of dough into a thin circle, then brush each circle with oil and margarine.

  7. Roll up each circle into a log, then fold the log in half.

  8. Place the folded dough pieces in a deep baking dish and cover with foil.

  9. Bake for 10 hours, or overnight.

  10. To prepare the sauce, combine the crushed tomatoes, harissa, and honey in a saucepan over medium heat.

  11. Simmer the sauce for 15 minutes, then remove from heat.

  12. Serve the jachnun hot with the sauce and a hard-boiled egg on the side.