Can I make Jachnun in a Dutch oven?
While a jachnun pot is traditional, many recipes mention alternatives:


"an oven proof pot"
"grease a pan that has a cover or use aluminum foil"
"a 9 inch by 13 inch cake pan or casserole"
"Generally, jachnun is baked in a round oven-safe metal pot with a tight-sealing lid, but I've also had fine results baking it in a crockpot."
"1 steel pot (pot and lid made of steel)" (included mostly because it's material-specific, but not aluminum)
"an 8-inch springform pan"


The key to preparation really seems to be the low and slow bake temperature and time. A well-sealed lid may date from a time when this was cooked in the embers of a fire; covering the jachnun rolls while they bake is universally recommended, but a very tight seal does not seem to be critical.