Jachnun is perfect to be served as a first dish and has an
addictive taste you won't forget.
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- Vegetarian
- Level
- Medium
- Prep Time
- 1 hours
- Total Time
- 1 day
- Yield
- 10 servings
1 cup
1 tsp
1 tbsp
1 big bowl
1 big flat plate
1 towel
1 rolling spin
1 deep pot with no plastic handles (used in oven)
1 wet pita bread wrapped in aluminum foil
flat surface for making jachnun leaves
Ingredients: 1 tsp
1 tbsp
1 big bowl
1 big flat plate
1 towel
1 rolling spin
1 deep pot with no plastic handles (used in oven)
1 wet pita bread wrapped in aluminum foil
flat surface for making jachnun leaves
2.2 pounds white flower
10 ounces butter, divided to 10 equal pieces
3 cups water
2 tbsp sugar
1 tsp sea salt
some olive oil
10 ounces butter, divided to 10 equal pieces
3 cups water
2 tbsp sugar
1 tsp sea salt
some olive oil
Directions:
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Making the dough:
1. Knead the flower with the water and salt until the dough gains a
flexible and firm texture.
2. Put the dough in the big bowl cover with a towel and let it sit for 2
hours.
3. Make 10 balls out of the dough, put the balls on the big plate, and let
them sit for 2 more hours.
Making the Jachnun:
1. slightly oil your surface and using the the rolling pin, flatten the first
ball until it becomes leafy and thin.
2. take 1 butter piece and spread evenly over the jachnun leaf
3. fold the jachnun leaf in half, then in half again to make a long strip.
4. Repeat the exact same process with the remaining 9 balls.
5. Put the wrapped pita bread in the bottom of the pot
6. Add the jachnun strips to the pot, you can make 2 layers if needed.
7. Put the pot in your oven and bake on 250C for 12 hours, and then your
jachnun is ready
1. Knead the flower with the water and salt until the dough gains a
flexible and firm texture.
2. Put the dough in the big bowl cover with a towel and let it sit for 2
hours.
3. Make 10 balls out of the dough, put the balls on the big plate, and let
them sit for 2 more hours.
Making the Jachnun:
1. slightly oil your surface and using the the rolling pin, flatten the first
ball until it becomes leafy and thin.
2. take 1 butter piece and spread evenly over the jachnun leaf
3. fold the jachnun leaf in half, then in half again to make a long strip.
4. Repeat the exact same process with the remaining 9 balls.
5. Put the wrapped pita bread in the bottom of the pot
6. Add the jachnun strips to the pot, you can make 2 layers if needed.
7. Put the pot in your oven and bake on 250C for 12 hours, and then your
jachnun is ready
Best Served with: Middle Eastern Tomato Dip and Schug
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