Vegetable Jachnun
A warm spiral of soft dough rolled with caramelized onions and vegetables, baked until golden. This Israeli breakfast or brunch favorite is naturally vegetarian and perfect for sharing.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 8g
Ingredients
- 1 pound store-bought pizza dough or puff pastry
- 1 whole yellow onion, large
- 1 whole zucchini, medium
- 3 tablespoons olive oil
- 1 to taste salt and pepper
- ½ cup tomato sauce
Instructions
- 1
Place a rack in the center of your oven and set the temperature to 375°F. Wait until the indicator light or beep tells you the oven has finished heating, about 10 minutes.
- 2
Slice the onion in half lengthwise from root to tip, then place each half flat-side down on the cutting board and slice crosswise into thin half-moons, about 1/8 inch thick.
- 3
Slice the zucchini lengthwise into thin strips about 1/8 inch thick, like slicing bread. Stack a few strips and cut them into matchstick-sized pieces.
- 4
Pour 2 tablespoons of olive oil into a medium skillet over medium-low heat. Add the sliced onion and stir every 30 seconds until the onion turns golden brown and becomes very soft, about 10 minutes.
- 5
Add the zucchini matchsticks to the onion and stir constantly until the zucchini is tender and any liquid has evaporated, about 4 minutes. Season with salt and pepper to taste.
- 6
Remove the dough from its package and lay it flat on a clean, dry surface. If it is cold, let it rest at room temperature for 5 minutes so it is easier to roll without cracking.
- 7
Spread the cooked onion and zucchini mixture evenly across the dough, leaving a 1-inch border on all sides, like making a pizza with toppings.
- 8
Starting at the edge closest to you, roll the dough tightly away from you like a cinnamon roll, tucking in the filling as you go. The result should be a long spiral log.
- 9
Coil the rolled dough into a tight spiral, tucking the end underneath so it forms a flat disk about 6 inches across. This is your jachnun.
- 10
Line a small baking sheet with parchment paper. Place the coiled jachnun in the center, seam-side down. Brush the top and sides with 1 tablespoon of olive oil.
- 11
Bake in the preheated oven until the surface is golden brown and the dough is cooked through, about 15 minutes. The edges should look darker than the center.
- 12
Remove from the oven and let cool for 2 minutes. Pour the tomato sauce into a small bowl and set it next to the jachnun for dipping.
Tools you’ll need
- oven
- cutting board
- chef's knife
- medium skillet
- wooden spoon
- small baking sheet
- parchment paper
- pastry brush
- small serving bowl
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