Slow-Cook Saturday Morning Breakfast: Jachnun

Jachnun is a traditional Yemenite Jewish dish that’s slow-cooked overnight and typically eaten on Shabbat morning. It’s a slightly sweet, rich, and flaky bread made from a simple dough that is rolled up and baked slowly until it turns golden and caramelized. Jachnun is often served with schug (a spicy condiment), hard-boiled eggs, and grated tomatoes. Here’s how you can make this delicious, comforting dish at home:

Jachnun Recipe

Ingredients:

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon honey (optional, for added sweetness)
• 1 1/2 cups warm water
• 1/4 cup vegetable oil
• 1/2 cup unsalted butter or margarine (softened, for spreading)

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, and salt. Gradually add the warm water and honey (if using) while mixing until a dough forms.
• Knead the dough for about 10 minutes, until smooth and elastic. If the dough is sticky, add a little more flour, but it should remain soft.
• Coat the dough lightly with vegetable oil, cover it with a damp cloth, and let it rest for 1 hour.

2. Shape the Jachnun:

• After the dough has rested, divide it into 6–8 equal portions and roll each portion into a ball.
• On a lightly oiled surface, take one dough ball and use a rolling pin or your hands to stretch it into a thin, rectangular shape. The thinner the dough, the flakier your jachnun will be.
• Once the dough is thin and stretched, generously spread softened butter or margarine over the entire surface.

3. Roll the Dough:

• Starting from one of the short ends, roll the dough tightly into a log or cylinder.
• Gently stretch the roll to elongate it, then coil it into a spiral or leave it in a log shape. Repeat this process with the remaining dough portions.

4. Assemble for Slow Cooking:

• Preheat your oven to 225°F (110°C), or if using a slow cooker, set it to low.
• Place a layer of parchment paper or foil at the bottom of a large pot or baking dish. Optionally, place a few hard-boiled eggs in the pot, as they traditionally cook alongside the jachnun.
• Arrange the rolled dough pieces side by side in the pot or baking dish, with some space in between each piece to allow them to expand.
• Cover the jachnun tightly with parchment paper or foil, and then cover the entire dish or pot with a lid to trap the steam.

5. Slow Cook the Jachnun:

• Bake the jachnun overnight for about 10-12 hours, or until it is deep golden brown and caramelized on the outside. The slow cooking process allows the dough to develop its characteristic rich, slightly sweet flavor.

6. Serve:

• Serve the jachnun warm with hard-boiled eggs, schug (a spicy Yemeni sauce), and a side of grated fresh tomatoes seasoned with salt and a bit of olive oil.

Tips:

• Slow Cooking: For a more traditional experience, you can cook the jachnun in a slow cooker on low for 10-12 hours, which replicates the overnight cooking method used by many Yemenite families.
• Storage: Jachnun can be stored in the refrigerator and reheated. It’s best served fresh and warm.

Jachnun’s slow-baked richness and flaky texture make it a comforting and delicious addition to a Shabbat meal, perfect for sharing with family and friends. Enjoy! —Noa Nichol