Photograph of the finished Jachnun

Middle East · Bánh cuộn nướng qua đêm Jachnun

Jachnun

10 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 1.4 lb
  • Photograph of Honey Honey ⅔ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Tomato Tomato 12
  • Photograph of Fenugreek seeds Fenugreek seeds 1.7 oz

Method

  1. 1 Knead the flour with water, honey, sugar, and salt for 15 minutes, then let it rest for 2 hours.
  2. 2 Roll each piece into a thin, paper-like sheet, then spread melted butter evenly over the surface.
  3. 3 Roll the dough sheets into tight tubes and arrange them closely together in a cast iron pot with a tight-fitting lid.
  4. 4 Place whole eggs in their shells on top of the rolls, then cover tightly with parchment paper and a lid.
  5. 5 Baking at 90 degrees for 9 hours overnight is the proper way to bake a holiday jachnun.
  6. 6 Low heat and a long baking time will give the cake a caramel brown color; baking it too quickly will only dry it out.

With an appliance

  • Oven 10 hr

    Bake at 90 degrees Celsius for 9 hours in a covered cast iron pot; do not open the oven during the process.

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