Yemen
Jachnun
Rolled buttery dough baked overnight until caramel brown. Saturday breakfast royalty.
600 minTime
15 gProtein each
mediumSpice
Make it your way
Grandma's wayYemeni overnight dough rolled with samneh.
The original638kcalsame
15 gproteinsame
3 gfibresame
600minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix flour, water, salt, sugar, honey and baking powder into a soft, sticky dough. Knead until smooth and rest 1 hour.
- 2Divide into 6 balls, coat generously with ghee and rest 1 hour more.
- 3Stretch each ball on a greased surface until paper thin. Fold into thirds, brush with ghee, then roll up tightly into a log.
- 4Pack the logs into a heavy pot lined with paper, tuck the eggs in between, cover tightly and bake at 100°C overnight.
- 5Blend the chilli, coriander and a pinch of salt for a quick skhug. Serve jachnun with grated tomato, the peeled brown eggs and skhug.
Serve it like this
Serve each log on a plate with a bowl of grated tomato, a peeled brown egg and a spoon of skhug.