Jachnun

Jachnun is the Yemenite pastry that bakes all night and greets the Sabbath morning with a deep amber spiral of buttery, pull-apart layers. Yemenite Jewish immigrants brought it to Israel, where it became a beloved Shabbat breakfast, served with crushed tomato, honey, and the fiery green condiment zhug. The dough is rolled impossibly thin, brushed with butter, and coiled before its long, slow overnight bake.

Amber spirals from an all-night oven

Ten hours at a low temperature transform the thin dough into something almost caramelized: burnished and glossy outside, soft and tender inside, pulling apart in feathery layers. It is rich from the butter and faintly sweet, made savory with a spoonful of crushed tomato or a swipe of zhug. The eggs baked alongside in their shells turn brown and custardy, the perfect companion. Serve it warm on a plate with honey to drizzle, and let everyone pull their own piece.

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