Yemenite Kubaneh with Spicy Zhug and Creamy Labneh

In a large bowl, combine 3 cups all-purpose flour, 1 teaspoon active dry yeast, and 1 teaspoon salt. Gradually add 1 cup warm water and mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5-2 hours, or until doubled in size.

While the dough rises, prepare the zhug: In a food processor, combine 1/2 cup chopped fresh cilantro, 2 cloves garlic, 1 chopped jalapeño, and 1/4 cup olive oil. Process until a coarse paste forms. Season with a pinch of salt to taste.

Once the dough has risen, punch it down gently and divide it into 6 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle, approximately 8x10 inches. Brush each rectangle generously with melted butter.

Starting from one short end, roll each buttered rectangle tightly into a log. Then, coil each log into a spiral shape, tucking the end underneath. Place the coiled dough pieces into a well-greased 8-inch round baking pan, leaving a small space between each coil.

Cover the pan with a clean kitchen towel and let the dough rise again in a warm place for 30-45 minutes, or until the coils have expanded and are touching.

Preheat your oven to 375°F (190°C). Bake the kubaneh for 45-60 minutes, or until golden brown on top and cooked through. The internal temperature should reach 200°F (93°C).

Remove the kubaneh from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack. Serve warm with the prepared zhug and 1 cup labneh on the side for dipping.