Entree: Israel – Jerusalem – ג'חנון ➤ Jachnun (Slow-baked Yemenite rolled pastry served with grated tomato and hard-boiled eggs)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 8 hrs

Total 9 hrs

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (6 g) fine salt
- 2 tsp (8 g) granulated sugar
- 1 cup (240 ml) warm water
- 1/4 cup (60 ml) vegetable oil, plus more for coating
- 1 cup (225 g) margarine or samneh (clarified butter), softened for laminating
- 4 hard-boiled eggs, approx. 2 oz (57 g) each, peeled
- 2 large tomatoes, about 12 oz (340 g) total, coarsely grated
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) ground black pepper
- Optional: 2 tbsp (30 ml) zhug or other hot sauce for serving

Instructions

1. In a large bowl combine the flour, salt, and sugar. Stir in the warm water and 1/4 cup (60 ml) vegetable oil until a smooth, soft dough forms. Knead briefly (2–3 minutes) until elastic. Cover and let rest 30 minutes.
2. Divide the dough into 8 equal balls. On a well-oiled surface, working with one ball at a time and keeping the others covered with oil, flatten and stretch each piece as thin as possible into a nearly translucent sheet (use additional oil to prevent sticking).
3. Spread a thin layer of the softened margarine or samneh over each stretched sheet, then roll each sheet tightly lengthwise into a long cylinder. Coil each cylinder into a spiral (snail) and place seam-side down in a greased 9x13-inch (23x33 cm) baking pan. Repeat with remaining dough so pan is filled but not overcrowded.
4. Cover the pan tightly with foil (two layers if possible) to trap steam. Preheat oven to 250°F (120°C). Place pan in oven and slow-bake for 8–10 hours, traditionally overnight, until the pastries are deep golden-brown and the centers are cooked through.
5. While the jachnun bakes, prepare the tomato relish: place the grated tomatoes in a bowl, squeeze out any excess liquid if desired, then stir in 2 tbsp (30 ml) olive oil, 1/2 tsp (3 g) salt, and 1/4 tsp (1 g) ground black pepper. Adjust seasoning to taste.
6. Warm the hard-boiled eggs briefly in the oven during the last 10–15 minutes of baking, or reheat separately. Serve each plate with 1 jachnun roll, 1 hard-boiled egg, and a generous spoonful of grated tomato relish; offer zhug on the side.