Kubaneh

Kubaneh is a traditional Yemenite Jewish bread, popular in Israel, particularly for Sabbath and holiday meals. It's a type of pull-apart yeast bread, cooked overnight at a low temperature, resulting in a soft, slightly sweet, and caramelized flavor.

Kubaneh is typically baked in a special covered pot, often made of metal. The extended cooking time allows the bottom of the bread to develop a rich, browned crust, while the interior remains fluffy and moist. The slow baking process also contributes to its distinctive sweet taste.

Common accompaniments to Kubaneh include grated tomato, schug (a Yemenite hot sauce), hard-boiled eggs, and tahini. Its versatility makes it suitable for both savory and slightly sweet pairings. The bread is traditionally broken apart by hand and dipped into the various condiments.

The preparation of Kubaneh involves a simple dough consisting of flour, yeast, sugar, salt, and water (sometimes with the addition of milk or oil). After kneading, the dough undergoes a period of proofing before being rolled out, layered, and shaped into a cylinder. This cylinder is then placed in the pot and baked overnight.

While homemade versions are still common, Kubaneh is also readily available in bakeries throughout Israel, especially on Fridays in preparation for the Sabbath.