Jachnun

Method

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1. Mix the flour, sugar, baking powder and salt, then add the water and bring it to a dough.

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2. Knead 8 minutes, until smooth and very elastic, then cover and rest it 25 minutes.

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3. Beat the soft butter with the honey until spreadable.

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4. Divide the dough into 6 and oil your hands and the worktop generously.

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5. Take one piece and press and pull it outwards until it is a thin sheet you can see the worktop through.

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6. Spread it thinly with the butter, then roll it up loosely from the long side and tuck the ends under.

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7. Repeat with the rest and pack the rolls into a deep casserole, seam side down.

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8. Nestle the whole eggs among the rolls and cover the pot with foil, then the lid.

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9. Bake at 120C fan for 3 hours, until the rolls are deep brown and the eggs are dark.

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10. Coarsely grate the tomatoes, discarding the skins, and serve alongside with the eggs and zhug.

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Chef’s Tips

• Oil, never flour, or the layers glue together.
• Roll loosely; a tight roll steams into a dense middle.
• Foil under the lid matters — it is what keeps the steam in for three hours.

Pairing Suggestions

• Grated tomato
• Zhug
• Sweet black tea

Storage & Reheating

Refrigerate up to 3 days. Reheat whole rolls in a low oven for 20 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.