INGREDIENTS

INSTRUCTIONS

Source: Israel Aharoni column.  Put all ingredients in a bowl (or mixer
with a plastic blade) knead  the dough until smooth, elastic and
shinny. Cover with a wet towel  and put aside for 30 min.  Knead the
dough again until the dough is very flexible and absolutely  non-stick.
Again cover with a wet towel and put aside for 30 min.  Knead the dough
again. Divide into 12 equal size balls (about the  size of a tennis
ball). Cover with a wet towel for another hour.  ROLLING: For the
rolling prepare 150 g of very soft butter / margarine  (heat in
microwave for a short period). Grease the working area. Roll  out the
dough ball to a square leaf as large and as thin as you can.  Stretch
the rolled dough a little with your hands. Spread soft butter  /
margarine over the dough and fold it : a third of the leaf fold to  the
center the other third on the first (as in puff pastry). You'll  get a
long rectangle with three layers. start rolling from the  nearest
narrow side to the next. You'll get a bun sized role.  Grease the
inside of a pot you can put in the oven. Arrange the rolls  in layers
in the pot. Cover the pot with cooking parchment and then  with its
cover. Heat the oven to 90C and bake overnight. The jachnun  should be
light brown when ready.  Serve with fresh tomatoes mash and zehug (see
archive)  Posted to JEWISH-FOOD digest V97 #001  From: eyal adelman
<eemcs@actcom.co.il>  Date: Thu, 02 Jan 1997 20:15:35 +0200

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 313
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 778.9mg
Potassium: 90.1mg
Carbohydrates: 66g
Fiber: 2.3g
Sugar: 2.7g
Protein: 8.6g