Jachnun is a traditional Yemenite Jewish dish made of rolled dough enriched with margarine or butter, then slow-cooked overnight until it turns golden brown and caramelized. Prepared before sundown on Friday, it’s eaten on Shabbat morning, typically served with grated tomato, hard-boiled eggs, and zhug (a spicy herb condiment). Introduced to Israel by Yemenite immigrants, jachnun has become a beloved Shabbat food across the country, especially in southern Israel.

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