By Tasaratch‘ Fenta – a member of our
“Beit Ambusa” – tourism initiative.
3/4 Kilo of Flour
1/3 Kilo Semolina
1 Tsp. dried yeast
1 tsp. salt
1 tsp. Grounded Fenugreek
1 tsp. Grounded Cilantro seeds
1 quart Nigella seeds
Sift the flour and Semolina into a bowl, add the dry ingredients,
stir, slowly pour in lukewarm water,
Let it rest for-10 minutes until the dough is soft and not sticky.
Pad the walls of a Jachnun pot with‘parchment paper,
Insert the dough and let it rise for an hour and a half.
Warm the oven to approx.-180 degrees Celsius, cover the dough
that is in the pot with parchment paper and place a lid on the pot.
Place on a relatively low rung in the oven for-40 minutes
until the dough assumes a golden tint..