Vegan Jachnun with Date Syrup
A traditional Yemenite Jewish pastry served on Shabbat morning. This vegan version uses a clever substitution to create a similar texture without eggs.
Ingredients
- 3 cups All-purpose flour
- 1 1/2 cups Water
- 1/2 cup Oil
- 1 teaspoon Salt
- 1/4 cup Aquafaba
- to taste Date syrup
- to taste Grated tomato
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine flour and salt.
- 2Gradually add water and aquafaba, mixing until a smooth dough forms.
- 3Knead the dough for 5-7 minutes.
- 4Divide the dough into 6 equal portions.
- 5Roll each portion into a thin circle.
- 6Brush each circle generously with oil.
- 7Fold the circle in half, then fold again to form a log.
- 8Place the logs in a pot, layering them with parchment paper between layers.
- 9Cover with a lid and cook over very low heat for 10-12 hours or overnight.
- 10Serve hot with date syrup and grated tomato.
Substitutions
Eggs → Aquafaba
Aquafaba provides moisture and helps bind the dough.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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