Jachnun brunch.
Jachnun is a Jewish Yemenite pastry made of a sweetened laminated dough that is baked all night long so that it develops a rich somewhat savory flavor, the sweetness mellows, and if using butter (as I do) an amazing butterscotch flavor (sadly most don't - margarine is used for Kosher reasons). I also add a bit of fenugreek which adds subtle flavor of maple and spice.
This may sound like a dessert, and I indeed like mine best with honey and a bit of rich yogurt, but the most common way to serve it is with haminnados eggs (also baked all night) and raw tomato sauce spiced with zchug.
Home made green zchug, store bought red one. Also a salad, Tzfat cheese, pickles, tahini sauce. Ouzo (no problem with an early drink if it's brunch, right?).
It's notoriously hard to make and unhealthy (being dense with fat and carbs).
I cheat a little by making a dried dough then traditional and rolling it in a pasta maker. Followed by further hand-stretching so that it is thinner. I compensate forth dried dough by adding water to the pot they are baked in before and after baking. So it's actually quite simple.
Before baking.
