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Kubaneh: photo of the dish
Illustrative photo: Artisavina — CC BY-SA 3.0, Wikimedia Commons
Breakfast

Kubaneh

A Yemenite flaky bread, slow-baked overnight in a closed pot, with a dense, soft crumb. It is traditionally served at the Shabbat breakfast, accompanied by tomato, egg and zhoug.

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Ingredients

Ingredients

Service

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour, salt and sugar, then gradually add the lukewarm water until you have a soft dough. Knead for 10 minutes, cover and leave to rest for 1 hour.
  2. Divide the dough into 4 balls, roll each one out thinly, brush with melted margarine and roll it into a spiral.
  3. Place the spirals in an oiled pot, pressed together, then cover tightly.
  4. Bake at 120 °C for about 12 hours, overnight, until the kubaneh is golden and tender.
  5. Serve warm, turned out and sliced, with grated tomatoes and hard-boiled eggs.

Variations and tips

Short-bake version. Bake for 2 hours at 180 °C in a covered pot, then 15 minutes uncovered to brown.

Using what's easy to find. The margarine can be replaced with melted butter.

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Original Ecomely recipe.