Jachnun
The Shabbat morning breakfast of Yemenite Israeli families. Pulled from the oven at dawn after baking overnight.
Yemenite Jewish pastry — thin dough rolled with butter and brown sugar, rolled up and baked overnight until deeply caramelised and dark. The Shabbat morning pastry of Israeli Yemenite families.
Ingredients
Method
Make a smooth dough. Rest 1 hour. Divide into portions.
Stretch each portion thin. Spread with butter and brown sugar. Roll up tightly.
Arrange rolls in a dish. Cover tightly. Bake at 100°C overnight for 8 hours.
Serve with honey and grated fresh tomato.
The overnight, low-temperature bake is non-negotiable — it creates the caramelisation.
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