Authentic Jachnun Recipe (From A to Z)

In a mixer bowl, combine cold water, dark brown sugar, and fine salt. Stir well until the sugar and salt are mostly dissolved.

Sift the flour into the wet ingredients in the mixer bowl. Attach the dough hook and knead on the lowest speed for 10 minutes until a smooth, elastic dough forms.

Lightly oil a clean bowl or tray. Transfer the dough to the oiled surface, lightly oil the top of the dough, cover with plastic wrap, and let it rest at room temperature for 30 minutes.

Divide the rested dough into 12 equal portions, each weighing approximately 140-145 grams. Roll each portion into a smooth ball.

Place the dough balls on a lightly oiled surface, cover them again with plastic wrap, and let them rest for another 30 minutes.

Prepare a large, heavy-bottomed pot suitable for slow cooking by greasing it generously. Melt the margarine, butter, or ghee in a separate bowl.

On a very generously oiled surface, take one dough ball. Flatten it with your hands, then gently stretch it outward from the center until it becomes very thin and almost translucent. Spread a thin layer of melted fat over the entire stretched dough. Fold the dough into a long strip, then roll it up tightly to form a cigar-like shape. Repeat for all dough balls.

Arrange the Jachnun rolls tightly in the prepared pot. You can optionally place hard-boiled eggs at the bottom of the pot for a traditional accompaniment that cooks alongside the Jachnun.

Cover the pot with a tight-fitting lid. Cook on a very low heat on the stovetop or in an oven preheated to 100°C (210°F) for 8 to 12 hours, or overnight, until the Jachnun is golden brown and caramelized.

Carefully remove the Jachnun from the pot. Serve hot, traditionally with grated tomato dip, skhug (Yemenite hot sauce), and the slow-cooked hard-boiled eggs.