Kubaneh (Arabic: كبانة ; Hebrew: כֻּבַּאנֶה), is a leavened bread baked in a pot with a tightly sealed lid, where it cooks in its own vapors within a pot that has been lined with grease. Traditionally eaten by the Jews of Yemen on Sabbath days and holidays, the pot is usually placed in an oven (formerly a clay oven where it was laid upon dying embers or coals) shortly before nightfall where it remained until the following day, when it was eaten for the Sabbath meal or at brunch.
Recipe[edit | edit source]
Ingredients[edit | edit source]
- 3 C white, all-purpose wheat flour (optional: sorghum flour)
- 1 tsp of dried yeast
- 3 tsp of sugar
- 1 tsp salt
- 2½–3 C lukewarm water (or such as is sufficient for kneading dough)
- 2 T of vegetable oil for lining pot (or its equivalent in grease, butter or shortening)
- 1 tsp of of black cumin (Nigella sativa) (optional)
Procedure[edit | edit source]
- Dissolve salt in lukewarm water
- Sprinkle yeast over lukewarm water and add sugar. Leave for 10 minutes until yeast is foamy. Add to dough.
- After kneading the dough, allow it to sit 10 minutes until it begins to rise
- Repeat process; turn it and knead it again and let sit 10 minutes until it rises. Repeat this process 3 or 4 times until dough rises to the top of the kneading bowl and one is left with a uniform texture and consistency.
- Grease the baking pot with grease or vegetable oil.
- Divide dough into smaller pieces (8–10 round pieces)
- Place all dough pieces in pot, one after the other; compacted together. Fill to one-third the capacity of baking pan and cover tightly with lid.
- Preheat oven at 225 °F (107 °C)
- Bake at a low temperature, in an oven at 280 °F (138 °C) for 1 hour, or at 225 °F (107 °C) for 3 hours (until golden brown)
- Turn out onto a plate, turn bread upside down, and restore to baking pan
- Cover pan with lid and bake another hour; or reduce oven temperature to 200 °F (93 °C) and bake overnight. (Optional: Remove from oven and afterwards return it only close to the Sabbath)
- Served and eaten while hot (not cold) with clarified butter, usually with tomato salsa mixed with chopped coriander (NOTE: During the winter months, some had a custom to add to the baking pot along with the Kubaneh a piece of the fatty-tail of sheep, in which case the bread became a meat-dish). When the bread was eaten as a dairy dish, they would pour butter over the dough portions before inserting the pot in the oven.
References[edit | edit source]
- Mizrachi, Avshalom (2018), "The Yemenite Cuisine", in Rachel Yedid; Danny Bar-Maoz (in en), Ascending the Palm Tree: An Anthology of the Yemenite Jewish Heritage, Rehovot: E'ele BeTamar, p. 134, OCLC 1041776317
- Kubaneh (Sabbath bread), Kubaneh by Savta Shoshana on , how to make Kubaneh (in Hebrew and in English) / May 2018