Photograph of the finished Jachnun Yemenite

Middle East · Bánh cuộn hấp nồi khoai trứng

Jachnun Yemenite

9 hr Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.5 lb
  • Photograph of Unsalted butter Unsalted butter 1.3 lb
  • Photograph of Potato Potato 2.2 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Honey Honey ⅔ cup
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Fenugreek seeds Fenugreek seeds 1.7 oz

Method

  1. 1 Knead the flour with water, honey, and salt for 15 minutes, then let it rest for 2 hours.
  2. 2 Roll each piece into a thin, paper-like sheet, spread with butter, and roll into a tube.
  3. 3 Instead of placing the cake directly on the bottom of the pot, arrange thick slices of potato to cover the bottom.
  4. 4 The potato layer is the difference from the oven-baked version; it blocks the heat, so the cake steams using steam instead of burning at the bottom.
  5. 5 Arrange the rolled pastry and whole eggs on top of the potato layer, then pour some water into the bottom.
  6. 6 Cover tightly and steam over the lowest heat for 8 hours, until the potato slices at the bottom of the pot turn a golden brown crust.

With an appliance

  • Pressure cooker 3 hr

    Steam under low pressure for 2 hours and 30 minutes, then release the pressure naturally; the cake will be soft, but the potato at the bottom will not be golden brown.

Start cooking