Jachnun

Ingredients

• 4 cups all-purpose flour
• 1 tsp salt
• 1 cup water
• 1 cup margarine or oil, softened
• 1 tbsp sugar
• 5 eggs, in shell (for slow-cooking alongside)
• Grated tomato dip (matbucha) to serve
• Sahug (spicy green chili paste) to serve

Instructions

1. 1Knead flour, salt, sugar, and water into a smooth, elastic dough; rest covered for 30 minutes.
2. 2Divide the dough into balls and roll each out as thinly as possible.
3. 3Generously spread softened margarine over each sheet of dough.
4. 4Roll each sheet up tightly into a log, then coil it into a spiral shape.
5. 5Grease a heavy pot or slow cooker and arrange the coiled dough pieces snugly inside, nestling whole eggs in the shell among them.
6. 6Cover tightly and cook on very low heat (or in a low oven) overnight, about 8-10 hours, until deep golden brown.
7. 7Remove the jachnun and peel the slow-cooked eggs, which will have turned brown and creamy.
8. 8Serve warm with grated tomato dip and sahug.

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