Jahnun

[Jahnun]

Jahnun

Category: Bakery products

Ingredients
Puff pastry (unleavened)
Butter
Bread
Egg
Tomatoes
Hot green peppers

Cooking method

• Jahnun in slowcooker, it can be made from ready-made unleavened (by no means yeast!) puff pastry. As easy as pie.
• Roll out the dough about 1 mm thick, brush with melted butter and roll into tight sausage rolls 3 cm thick. Cut the rolls into segments, about 10 cm long, and into the freezer. This is Jahnun's semi-finished product. This can be stored in the freezer for a long time.
• Line the bottom of the slowcooker in a single layer with sliced ​​bread. This is for absorbing dripping fat. Then I don't eat this bread, I give it to pets. Wrap the Jahnun rolls individually in food foil and lay them on top of the lined bread. Wrap raw, washed chicken eggs also carefully in foil. Place on top of the jahnun rolls. No liquid! Turn the slowcooker to slow mode, watch, commercials, at 12. And that's it.
• Each family determines the number of rolls and eggs itself, depending on the number of eaters. The finished jahnun will turn light brown in 12 hours and the eggs will also turn brown after cleaning.
• Jahnun is served with a salsa-type sauce: very finely crushed tomatoes with hot green pepper, salted.

Time for preparing:

12 hours

Cooking program:

Slow mode

[Caprice]

Caprice! Where does the fat come from? Isn't everything wrapped in foil? And why do you have rolls on the film?

Hairpin, as I understand it, this is not a film, but heavily oiled baking paper.

And the rest is not clear to me either.

Perhaps the picture is not entirely successful. In fact, non-yeast puff pastry is fatty itself. Indeed, when rolling, the layers are oiled. And they do not use film, but foil. I wrap foil around each jahnun bite and raw eggs. I forgot to add that garlic is also added to salsa.

This is not a film, but heavily oiled baking paper.
And the rest is not clear to me either.

In the original - food foil. What's not clear then?

I tried to do it.
It worked, but not very well, due to a purchased test and insufficient time (Morpheus Richards, 1 hour high and 11 hours low)
Next time I will knead the dough myself. I want to make it more sandy and crunchy. It takes at least 15 hours for my slow cooker. And further..."Jews! Do not spare the tea leaves!" This means that you don't have to spare the oil, as I do.

[YuriYuV]

YuriYuV, if you are from our "Jewish" lands, then I will answer: it is easier to buy a semi-finished product of Jahnun from a good manufacturer. It itself is quite bold.
There is no jahnun from shortcrust pastry.
And 12 hours in a slow cooker is enough.

[Caprice]

No, Irene Caprice, no, I am not from your edges, "I did not come out with a snout." Sometimes (rarely), but I regret that there was no reason to dump to Eretz Yisrael.
And about the tea leaves, I remembered an anecdote. I hope I haven't hurt anyone's national pride.
As for the subject ... with the dough I used, the texture of the roll is not good. I did not like. I want something brittle and crunchy, like on Napoleon cakes. And more oily.
Toda is a slave to you with the hope of further advice.

I want something brittle and crunchy, like on Napoleon cakes. And more oily.

We also sell semi-finished products of jahnun from different companies, and there is an opportunity to buy a ready-made product, or eat it in restaurants with the specifics of Eastern (Yemeni) cuisine. And not at all crispy and not at all "Napoleon's type" dish. Rather, a fairly dense, fatty puff pastry.
If you want to cook it yourself, then you either have to make the puff pastry yourself and oil it abundantly, or, additionally, roll out and oil the finished puff pastry. Jahnun is a fatty and by no means a dietary dish. I cannot call it "proper nutrition".
But, something tells me that cooking it yourself is quite troublesome and "the game is not worth the candle." It's easier to bake simple puff pastry puffs. And you will be happy