I first encountered kubaneh at a Yemenite friend's Shabbat table, and I was immediately hooked by this pull-apart bread that had been slowly baking all night. Unlike challah, which gets its beautiful golden color from egg wash, kubaneh develops its deep amber hue from hours of low-temperature baking. The result is something between bread and pastry, with layers that separate into tender, buttery strips perfect for dipping into zhug or spreading with honey. What makes kubaneh so special is its overnight baking method, which was originally developed to work within Shabbat observance rules. You start the bread on Friday afternoon, and it bakes slowly at a low temperature until Saturday morning. The long, gentle baking creates an incredibly moist interior while the outside develops a beautiful crust. I've found that using a heavy pot with a tight lid is crucial for getting the texture right. This recipe uses a yeasted dough that gets rolled thin, brushed with plenty of oil, and then rolled up like a cinnamon roll before being placed in the pot. The key is not to rush the rising time and to make sure your oil coating is generous. I use neutral oil rather than butter to keep it pareve, which means it can be served with either meat or dairy meals. Kubaneh is perfect for Shabbat morning because it's ready when you wake up, filling the house with an amazing aroma. Serve it alongside hard-boiled eggs, fresh tomatoes, and that spicy zhug if you can handle the heat. It also makes an excellent base for breakfast sandwiches or can be torn apart and used for dipping into shakshuka.