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Slow-Baked Yemenite Bread ‘Jachnun’ is Europe’s Next COVID craze

After Gal Graber and Tal Goldman had a disappointing experience with store-bought jachnun, the two Israelis living in Amsterdam set out to make the slow-cooked Yemenite bread on their own.

“As with many Israelis, jachnun is connected in our minds with Saturday mornings, with quality time,” Graber told the Jewish Telegraphic Agency. “But the frozen ones for sale here are not great. So we decided to make our own.”

It turned out to be a prescient undertaking. Earlier this year, the restaurant where Graber was working — & moshik, which had two Michelin stars thanks to its Israeli chef Moshik Roth — shut down during the Netherlands’ first coronavirus lockdown. Like restaurant workers around the world, Graber and his French girlfriend, Mathilde Lair, who was head pastry chef at & moshik’s, both lost their jobs. (TOI / VFI News)