Jachnoon

Jachnun, jachnoon, jahnoon... Whichever way you spell it, Jachnun, is delicious! I admit that I didn't instantly love this Yemenite Shabbat dish but was won over after a few tries. The store bought ones are good, but the homemade ones are best. I've now made them 3 times in my adult life, and have to say, although it's time consuming, it's not hard work and requires just a few ingredients. You put these in the oven and forget them them till the next day, when you serve them with a hard boiled egg, grated tomato and schug, delicious! So here's what you'll need: (makes 12 large or 16 medium) 8 cups flour 7 teaspoons sugar 4 teaspoons salt 3 1/2 cups warm water 4 tablespoons melted kosher margarine *3/4 cups melted margarine (reserved for later) In a large bowl combine everything except the 3/4 c of margarine, you can use your hands or an electric mixer with plastic paddle, mix till dough is shiny, elastic and none stick. Cover with a wet towel and let it rest for 30 minutes. Once rested, knead again till smooth and non stick (about 3 to 4 minutes) then cover again with a wet towel and let it rest for another 30 minutes. Once rested, knead once more, then cut into 12 pieces and form balls about the size of tennis balls. cover with the wet towel again and this time let them rest for an hour. Finally, roll out a ball into a large rectangle, a thinly as you can, I like to stretch it with my hands to help me along. The dough is very smooth and surprisingly stretchy. Now brush the margarine over the dough and fold it, one third of the leaf for to the center, the other thirds to the first (as in puff pastry). You'll get a long rectangle with three layers, now start rolling from the the nearest narrow side to the next. You'll get a bun sized roll. If your using them directly, plcae them in a greased dish, one next to the other, cover with parchement then foil and bake at 215F overnight. I usually do them in cooking bags and add the bag to my Dafina/Chulent pot. Serve with egg and tomato and enjoy! Reactions: