Jachnun or Jaḥnun is a Yemenite Jewish and Israeli pastry served on Shabbat morning. Jachnun is left in a slow oven overnight. It is prepared from dough which is rolled out thinly, brushed with shortening (traditionally, clarified butter or samneh), and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs, and skhug (a type of hot sauce). The dough used for jachnun is the same as that used for malawach.
Kubaneh is a traditional Yemenite Jewish pull-apart yeast bread. It is usually baked overnight and eaten for breakfast or brunch on Shabbat. It is prepared baked at a low temperature in a tightly covered container so it gets steamed. Ingredients include sugar, salt, butter (or margarine) and flour. Eggs in their shell can be cooked in the dish alongside the bread and served as an accompaniment. The bread is sometimes sprinkled with sugar or served with a Yemenite style tomato salsa (skhug) and hot pepper-garlic chutney.