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Jerusalem (Israel)
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Food Flavour DNA
Nutritional Values
450kcal
8gProtein
70gCarbs
18gFat
4gFibre
200 gServing
* Per serving · 200 g. May vary.
Allergens
🌾 Gluten
Also served in
Jachnun
How to order / say it
Say it
ג'חנון — [jah-kh-noon]
Order
I'd like the jachnun, please.
Locally
אני רוצה את הג'חנון, בבקשה.
Say locally
Slow-cooked Yemenite Jewish dish made from rolled dough, baked overnight.
Why try it?
Jachnun symbolizes the slow-cooked Sabbath meals cherished by Yemeni Jews who settled in Jerusalem. It's a reflection of the city's diverse Jewish diaspora and culinary traditions.
How it tastes
Soft and slightly sweet with a caramelized outer layer, jachnun is often served with crushed tomatoes and skhug, a spicy relish, adding a flavorful contrast.
Origin & History — first documented: 1890
Jachnun originated in Yemen, developed as a dish to be cooked slowly before the Sabbath. It was introduced to Jerusalem by Yemeni Jews in the late 19th century, celebrated for its unique preparation method.
Recipe
Ingredients
- 🌾 500 g flour
- 🥛 200 g butter
- 🍯 50 g sugar
- 🧂 1 tsp salt
- as needed water
Method
- 1 Mix flour, sugar, and salt; add water to form a dough.
- 2 Roll out dough, spread butter, and roll tightly.
- 3 Place in a pot, bake at low temperature overnight.
- 4 Serve with crushed tomatoes and skhug.
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