Dough

1. Mix the flour, honey, date syrup, baking powder, salt and water together to form a sticky wet dough and knead for a few minutes. Let it rest for 10 minutes to let the gluten relax.
2. To develop gluten you now start to knead the dough for 5 minutes. Place it in a lightly greased bowl and give it a stretch and fold like this: Lift up the side of the dough and fold it over, turn the bowl and repeat this for about 7 or 8 times.
3. Cover with plastic and leave to rest at room temperature for 1 hour. (you can also leave your dough overnight, it might give more elasticity)

Prepare the pan and oven

1. You can use a (ovenproof) cooking pan or spring form (about 20 cm in diameter). Fold a long piece of parchment paper lengthwise and place it in the pan, so the ends hang over the rim of the pot.
2. Preheat the oven to 105ºC/225ºF and place a rack in the lowest position in your oven.

Shaping

1. Divide the dough in 6 more or less equal pieces, shape them into a ball and leave to rest 10 minutes before the stretchering begins.
2. To shape these rolls you have to stretch them using butter, oil or margarine.
3. Grease your work surface, place one piece of dough on it, grease the top and start working to make it the thinnest possible, while greasing it constantly. It is best to do this by hand, other methods (rolling pin) do not give the thinness.
4. When the dough is very thin (preferably like filo or strudel dough) fold 1/3 of one side over onto the dough, repeat with the other side (like a business letter). You now have a long strip, keep buttering/greasing the top, while you roll – starting at the narrow edge- the dough in a tight cylinder.

Prepare for the oven

1. Place three rolled logs next to each other, crosswise over the strip on the bottom of the pan. Place the other three crosswise on top of the first layer.
2. Grease/butter a double layer of parchment paper on one side and place on top, greased side down.
3. Now you can place the (raw, uncooked & unpeeled) eggs on top of the parchment paper. (you can also cook the eggs the next morning, to avoid green rims along the yolk, which I really detest)
4. Take a double layer of aluminum foil, cover the pot, securing the edges of the pan. Use a lid or a sheet pan to place on top of the foil. (or use a lid if available to keep it tight).
5. Place it on the rack in the oven and bake for 12 hours.
6. So you now understand you have to plan this… or get up in the middle of the night.
7. The next morning you take out the pan, place the Jachnuns on a plate and serve it with the peeled eggs around them. Serve with grated tomato and Zhug (a spicy and hot dipping sauce) for breakfast.

*Zhug

1. Place all ingredients in a bowl and crush it to a sauce in a blender or with a stick blender.
2. Place the Zhug in a clean jar, tighten the lid and keep in the fridge until use.
3. (Fridge shelf life about 2 weeks, with a small layer of oil on top)