Entree: Israel – Galilee – יַחְנוּן ➤ Yachnun (Slow-baked layered Yemenite rolled pastry served with hard-boiled eggs and grated tomato)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 8 hrs

Additional 10 min

Total 8 hrs 10 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 1/2 tsp (8 g) kosher salt
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 cups (340 g) margarine or samneh (clarified butter), softened, for laminating
- 6 large eggs, approx. 11.6 oz (330 g)
- 2 large tomatoes, peeled and finely grated, about 12 oz (340 g)
- 2 tbsp (30 ml) olive oil (for tomato dip)
- 1/4 tsp (1.5 g) salt (for tomato dip)
- 1/8 tsp (0.5 g) ground black pepper (for tomato dip)
- 2 tbsp (40 g) honey or date syrup for serving (optional)
- Parchment paper and aluminum foil for lining the pan (no measurement)

Instructions

1. In a large bowl combine the flour, sugar, and salt. Stir in the warm water and vegetable oil to form a smooth, soft dough. Knead briefly until elastic, cover, and let rest 30 minutes.
2. Divide the dough into 6 equal pieces. On a lightly oiled surface roll each piece very thin into a rough rectangle (as thin as possible without tearing). Spread a thin, even layer of the softened margarine or samneh over each sheet.
3. Roll each sheet tightly lengthwise into a log, then coil each log into a flat spiral (snail shape). Repeat for all pieces and place coils seam-side down, snugly but not crowded, into a deep round baking pan lined with parchment paper.
4. Cover the pan tightly with a double layer of aluminum foil, sealing the edges to keep steam in. Preheat the oven to 225°F (110°C). Bake the jachnun 8–12 hours (overnight) until the pastry is deep golden to mahogany in color and the layers have separated slightly.
5. Meanwhile, place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9–10 minutes for hard-boiled. Transfer eggs to cold water, peel, and keep warm.
6. For the grated tomato dip: mix the grated tomatoes with olive oil, salt, and black pepper. Adjust seasoning and set aside.
7. When the jachnun are done, remove from oven and unwrap carefully. Transfer to a serving platter, drizzle lightly with honey or date syrup if desired, and serve warm with the hard-boiled eggs and the grated tomato dip alongside.
8. To reheat leftovers, warm covered at low oven temperature (250°F / 120°C) until heated through to preserve the caramelized layers.