Dairy-Free Jachnun with Date Syrup

Instructions

1. 1In a large bowl, combine the 4 cups of all-purpose flour, 1.5 cups of water, and 1 teaspoon of salt. Knead the mixture with your hands for about 10 minutes, or until it forms a smooth and elastic dough. Divide the dough into 6 equal portions.
2. 2On a lightly oiled surface (use a little of the 0.75 cup vegetable oil), roll out each portion of dough into a thin rectangle, about 30.48 × 20.32 cm.
3. 3Brush the surface of each dough rectangle with the 0.75 cup vegetable oil. Fold each rectangle into thirds, like a letter. Brush the folded dough again with oil, then tightly roll it into a spiral shape.
4. 4Place the rolled dough spirals into a large, heavy-bottomed pot. You can layer them if necessary. Add just enough water to cover the bottom of the pot – about 1.27 cm.
5. 5Cover the pot tightly with a lid. Cook on very low heat for 10 to 12 hours, or overnight. The jachnun should be very soft and deeply golden brown. Alternatively, you can bake it in a preheated oven at 95°C for 10 to 12 hours.
6. 6Carefully remove the jachnun from the pot. Serve the jachnun warm, drizzled with the 0.5 cup date syrup. Serve alongside the 2 medium grated tomatoes and the 6 large eggs (you can hard-boil these separately if desired).

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