DISH RESEARCH · Dish
Jachnun
Also known as: ג׳חנון
Yemenite Jewish rolled bread laminated with butter and cooked overnight until dark, chewy and caramelised.
About Jachnun
Jachnun is a Yemenite Jewish Shabbat bread made from thin, butter-laminated dough rolled into compact logs. This profile follows Dana Schneider's family version, cooked in a covered pot overnight and served with optional slow-cooked eggs.
Brown sugar and the long low bake give the dough a restrained caramel sweetness, while butter brings rich dairy flavour. Salt keeps the bread savoury enough for its customary grated-tomato and schug accompaniments, which remain separate from this profile.
The rolls emerge deep amber-brown, with crisp, caramelised edges and a dense, chewy interior formed from many soft layers. Unlike Malawach, which uses related dough but is cooked flat in a pan, Jachnun keeps its tight rolled form through the overnight bake.
Allergens in this recipe
Contains: Wheat (gluten), Milk.
Optional additions: Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Jachnun
Yemenite Jewish Jachnun with Slow-Cooked Eggs.
- All-purpose flourElastic laminated dough
- Brown sugarCaramel sweetness and colour
- Kosher saltSeasoning
- WaterDough hydration and baking moisture
- Neutral oilDough coating and resting medium
- Unsalted butterLamination fat and rich flavour
- Dry bread slicesPot lining that absorbs oil and protects the rolls
- EggsOptional slow-cooked traditional accompaniment · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- All-purpose flour: . Named all-purpose flour confirms Wheat
- Brown sugar:
- Kosher salt:
- Water:
- Neutral oil: . Source's neutral oil maps to the established vegetable-oil route; botanical species and refinement are unprovided
- Unsalted butter:
- Dry bread slices: . The recipe says any dry bread; conventional bread confirms Wheat while its exact product formula remains unresolved
- Eggs (optional): . The source prepares eggs separately and serves them alongside; retained as an optional accompaniment
Origins & food traditions
The Jewish Food Society preserves Dana Schneider's family Jachnun recipe and its Yemen-to-Israel journey, documenting the rested, butter-layered rolls and overnight Shabbat bake. The independent dish reference corroborates Jachnun as an Adeni Jewish enriched bread cooked overnight and distinguishes it from the pan-fried related dough Malawach.
Cuisines & regions
- Yemenite Jewish Cuisine
- Israeli Cuisine
- Israeli CuisineCatalogue link pending review
- Mizrahi Jewish CuisineCatalogue link pending review
- Yemenite Jewish CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.