ChefSnapOpen in the app

Yemeni

Jachnun

Jachnun is a slow-cooked Yemeni Jewish pastry of thinly stretched dough rolled with samneh until deeply bronzed and tender. It is traditionally served after an overnight bake with hard-boiled eggs, grated tomato, and zhug.

Jachnun — Yemeni — ChefSnap
1 hr 15 mins, plus restingPrep
10 to 12 hrsCook
4Serves
HardDifficulty
900 kcal per serving18g protein 105g carbs 45g fat

Ingredients

Method

  1. Mix the flour, warm water, honey or date syrup, salt, and 1 tablespoon neutral oil until a shaggy dough forms.
  2. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky.
  3. Oil the dough lightly, cover it, and let it rest for 1 hour.
  4. Divide the dough into 4 equal balls, coat each with a little oil, cover, and rest for 30 minutes more.
  5. Grease a wide work surface with softened samneh and place one dough ball on it.
  6. Stretch the dough gently from the center outward until it is very thin and almost translucent, without worrying about a few small tears.
  7. Spread a thin layer of samneh over the stretched dough.
  8. Fold the left and right sides inward to make a long rectangle, then spread with a little more samneh.
  9. Roll the rectangle up tightly from the short end into a compact cylinder.
  10. Repeat with the remaining dough balls and samneh.
  11. Line the bottom of a small heavy pot or jachnun pot with day-old bread or pita, then cover it with parchment paper.
  12. Arrange the jachnun rolls in the pot, place the eggs alongside or on top, and cover tightly with parchment and a lid.
  13. Bake at 225°F or 105°C for 10 to 12 hours, until the jachnun is dark amber, soft inside, and lightly caramelized outside.
  14. Let the rolls rest for 5 minutes before serving.
  15. Serve hot with the overnight eggs, grated tomato, and zhug.

Common questions

Can I substitute the samneh or clarified butter in jachnun?

Yes. Use ghee for the closest flavor, or mix melted butter with a little neutral oil so it doesn’t burn as easily. Regular butter works, but the flavor is less traditional and the pastry may taste slightly less rich.

How long does jachnun need to rest and cook?

Plan for about 1 hour of first rise, 30 minutes after dividing, then a very long bake—usually 8 to 12 hours at low heat. It’s typically started the night before and cooked overnight for breakfast.

What are the most common mistakes when making jachnun dough?

The biggest mistakes are under-kneading, using too much flour while rolling, and stretching too aggressively. The dough should be elastic and lightly tacky, not dry. Also avoid overfilling with fat, which can cause leaks and soggy layers.

How do I store and reheat jachnun?

Cool it completely, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze individually wrapped pieces for up to 2 months. Reheat covered in a low oven until warmed through, so it stays soft.

How should jachnun be served for the best texture and flavor?

Serve it warm with grated tomato, zhug, and a boiled egg. The tomato adds acidity, the zhug adds heat, and the egg balances the richness. If it seems too dense, warm it gently before serving to loosen the layers.