Kubane (traditional Yemenite Shabbat bread)

Ashkenazi Jews cannot welcome the Shabbat without fish. The same goes for most Sephardic Jews. However, for the Yemenites, the most important meal is not that of Shabbat eve, but rather the late breakfast on Shabbat itself.

 

It seems, at least in my opinion, that the Yemenites were the world's first yuppies. They discovered brunch long before them latte and mimosa drinkers. And what is served in this brunch? Kubane of course, the Queen of all breads.

 

There is even an old Yemeni proverb, which states" where Kubane stands, all other breads bow before her".

 

Basically, Kubane is a large and aromatic bread, baked overnight in a covered pot with plenty of grease. The Rabbi claims that Ashkenazi Jews have a similar dish and it's called Kugel. But the Rabbi also claims he doesn't know anything about food (and the Rabbi is always right).

Kubane recipe

Recipe type: Dairy | Preparation time: 30 Minutes | Difficulty: Easy

Ingredients:

1 kg / 2 lb all-purpose flour

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1 cup whole wheat flour

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4 cups warm water

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2 packages dry yeast

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1 tbsp sugar

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3 tbsp salt

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3/4 cup olive oil

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Preparation:

 

• In a large bowl, mix together the all-purpose flour, salt, sugar, yeast and water and knead to form a wet and sticky dough.
• Cover and let rise for 45 minutes.
• Beat and knead the dough for one minute.
• Put oil in a pot which has a tight-fitting lid.
• With wet hands, form balls of dough the size of tennis balls. Roll in whole-wheat flour and place gently in the pot (roll in oil). Put the tight-fitting lid on the pot and let rise for 30 minutes. Meanwhile, heat the oven to maximum temperature.
• Bake in maximum heat for one hour.
• Lower temperature to 100Co / 210Fo, and continue baking for 8-10 hours (overnight). Serve hot with crushed tomatoes and Zehoug.

 

The recipe taken from the book Confessions of a Kitchen Rebbetzin by G. H. Halpern

 

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