Jachnun

Step 1: Mix 1 ⅛ lb plain flour, 2 tbsp sugar, 1 ½ tsp salt and ½ tsp baking powder in a large bowl. Add 1 ¼ cups water and 1 tbsp honey and knead for 10 minutes, by hand or in a mixer, into a smooth, soft dough that barely sticks.

Step 2: Divide into 6 balls, coat each in a little 2 tbsp vegetable oil, cover and rest for at least 1 hour (or up to a day in the fridge) until very relaxed.

Step 3: Oil your work surface. Press out one ball with oily hands, then gently pull it from the middle outwards into a large, very thin sheet, about 40 cm wide, so thin you can see the counter through it. Small tears are fine.

Step 4: Spread the sheet with a sixth of the 5 ½ oz butter. Fold the two sides into the middle so you have a long strip three layers thick, then roll it up tightly from the short end like a carpet. Repeat with the rest.

Step 5: Heat the oven to 225°F (fan 203°F). Line a heavy pot or deep casserole that has a tight lid with baking paper, and pack the rolls in snugly side by side. Nestle 6 eggs in their shells in the gaps.

Step 6: Cover the pot tightly with a lid and a layer of foil underneath. Bake for 10–12 hours, overnight. Common mistake: a hotter oven to save time; the slow, low heat is what caramelises the jachnun to deep amber without drying it out.

Step 7: In the morning the rolls should be deep golden-brown, crisp at the base and soft inside, and the eggs brown-shelled and creamy. Mix 4 ripe tomatoes with ½ tsp salt. Serve the jachnun hot with the tomato, 4 tbsp zhug (green chilli sauce) and peeled eggs.