Brunch.
A friend made us a Kubaneh bread. It's a rich "pull apart" bread of Yemenite Jewish origin which is baked overnight. It's very pretty and delicious, she is very talented.
Flavored with butter, slowly caramelized sugar and fenugreek, it has a delightful savory-sweet aroma of butterscotch and brioche.
Served with haminados eggs, raw tomato sauce, home made zchug, cheese, veggies and pickles, ouzo.
I also made Yemmani style split pea soup, flavored with celery, onion, chili, garlic, hawaij, dried mint and a few more spices. Served with strained buttermilk.
Also had some Kubaneh with honey and salt.
Recipe for my version of Kubaneh here:
