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Yemenite Jachnun recipe

Yemenite Jachnun recipe

 
Jachnun
Jachnun is perfect to be served as a first dish and has an addictive taste you won't forget.

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  • Type
  • Vegetarian
  • Level
  • Medium
  • Prep Time
  • 1 Hour
  • Total Time
  • 1 Day
  • Yield
  • 10 Servings
Tools You Will Need:
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:
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  
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Directions:
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
Best Served With: Tomato Dip and Schug

See More: Pastry Recipes   Yemenite Recipes

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