Jachnun is left in a slow oven overnight. It is prepared from dough which is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with tomato salsa, a grated tomato and coriander dip, hard boiled eggs, and zhug (a type of hot sauce). Those with a sweet tooth like to unroll the Jachnun, spread strawberry jam, before rolling it back up and serving it Jam roly-poly style. The dough used for Jachnun is the same as that used for malawach.