Kubaneh

Kubaneh is a traditional Yemenite Jewish yeast bread that is popular in Israel. It is traditionally baked overnight to be served for Shabbat breakfast. The bread is often served alongside haminados (eggs that are baked in their shells along with the bread), and resek agvaniyot (grated tomato). Although a Jewish community existed in Yemen for thousands of years, only a very small community of Jews remains in Yemen today. Yemenite Jews traditionally made their kubaneh from either sorghum flour or cornmeal during the regular weekdays, but used wheat flour on Sabbath days and holidays. Some would add to the dough either sugar, honey or black cumin. Baking was done in a greased pot, tightly sealed, and left to cook overnight. The kubāneh was eaten the following day while it was still hot, and many of the diners have been known to ask for the qaʻeh – the hard and oily lower crust, known for its delicate taste. During the winter months, some were known to insert in the kubāneh the fatty-tail of sheep, or some other piece of meat, which was baked overnight along with the dough. This was considered a delicacy and was served to women after childbirth.

Source: Wikipedia