Shabbat Breakfast Bread · Pull-Apart Loaf

Kubaneh

Photo: Davidbena / Wikimedia Commons · CC BY-SA 4.0

It is the bread cousin of jachnun: both go into a sealed pot on Friday afternoon and bake at low heat until Saturday morning, but kubaneh is a yeasted, rising bread rather than a rolled pastry.

Buttery yeasted dough is rolled, coiled into a tight spiral, and packed into a covered pot to bake overnight at a bare simmer, coming out pull-apart soft and faintly caramelized. Kerem HaTeimanim's bakeries and restaurants serve it warm with grated tomato and zhug for a late Saturday breakfast.

Why it's made this way: Yemenite families used the same overnight, no-cooking-on-Shabbat method as jachnun, and the neighborhood's bakeries kept the Saturday-morning bread on the menu after immigration made it a Tel Aviv staple rather than a Yemen-only one.