Jachnun

Jachnun is a traditional Yemenite Jewish pastry or flatbread (or something in-between) of Adeni Jewish origin. The Yemenite Jewish immigrants have also popularized the dish in Israel. It's traditionally served for breakfast on Shabbat morning. The dough is made with a cobination of flour, white sugar, water, and margarine. In the past, whole wheat flour, clarified butter (samneh), and date syrup were used instead of the ingredients for the modern Israeli version. The dough is rolled thinly, coated with margarine, then rolled. The rolls are placed in a pot lined with stale bread, which is used to soak up excess oil, then baked overnight at low temperature, usually with a few oven-baked eggs on top. The dish is traditionally served with grated tomatoes, skhug sauce, and those same hard-boiled eggs from the oven. Jachnun is baked overnight so that there would be warm food on Shabbat, when lighting fires is prohibited. Sometimes, the dish is accompanied by tahini or hummus.