2 Reviews

It's taken me awhile to get this recipe just the way I want it. First, I use 1 cup of whole wheat flour and two cups of all-purpose. When I have good olive oil, I use that instead of butter or margarine. If I don't have good olive oil, I use an olive oil based margarine. I just melt the margarine in the microwave and use a pastry brush to apply it in the rolling up process. My real break through came with finally buying a kubaneh pot. I kept trying to seal a "wonder pot" (sort of like a covered bundt pan) or use a fairly well sealed pot. The kubaneh pot really does make a difference. I bought a small one (see the picture I submitted), and now I want a BIG one, hehehe. I change the pre-bake quite a bit now, also. I was having some rather serious stomach reaction on Sundays after eating kubaneh, and think the low heat just doesn't kill the yeast enough for me. So I bake the kubaneh for an hour at 150-180 Celsius (about 300-350 F), then do the double flip, and put it on top of my Shabbat hot water pot. We don't use an oven on Shabbat if it has a thermostat, which mine does. One of my Yemenite friends told me she puts her Jichnun on top of her water pot instead of in an oven, so I figured it would work for kubaneh. It does, as long as I've prebaked it well enough. My son likes brown eggs, but has refused to eat them if they're from a meaty cholent (Sabbath stew), so I hard boil some eggs, and put one in the kubaneh pot to bake and then steam all night. This recipe works really well for me now, and everyone loves the fresh kubaneh on Shabbat. I serve it with the fish and salads. Try it with hilbe (fenugreek), tahini, and zehug (Yeminite hot pepper "chutney"), or if you're eating dairy, enjoy it warm with butter! Thanks so much for posting this recipe. Very few of my Yemenite friends actually make their own doughs these days, so this a great resource.

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basya April 04, 2006

Good bread. Very traditional

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Jon Chef Blizardry February 06, 2008
Shabbat Breakfast Bread (Kubaneh)