Kubaneh (Yemenite Pull-Apart Bread)
Kubaneh (Arabic: كبانة ; Hebrew: כֻּבַּאנֶה), is a leavened bread baked in a greased pot with a tightly-sealed lid, where it cooks in its own vapors. 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 i
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 12 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 180 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
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.
Adapted from the source recipe's notes.Method
- 01
Dissolve salt in lukewarm water.
- 02
Sprinkle yeast over lukewarm water and add sugar. Leave for 10 minutes until yeast is foamy.
- 03
Add yeast mixture to flour, and knead to form a dough.
- 04
After kneading the dough, allow it to sit 10 minutes until it begins to rise.
- 05
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.
- 06
Grease the baking pot with the vegetable oil.
- 07
Divide dough into smaller pieces (8–10 round pieces).
- 08
Place all dough pieces in pot, one after the other; compacted together. Fill to one-third the capacity of baking pot and cover tightly with lid.
- 09
Preheat oven to 225–280°F (107–138°C). Bake bread for 1 hour at the higher temperature or 3 hours at the lower temperature. It should be golden brown.
- 10
Turn bread out onto a plate, turn bread upside down, and restore to baking pot.
- 11
Cover pot with lid and bake another hour; or reduce oven temperature to 200 F and bake overnight. If desired, remove from oven and afterwards return it only close to the Sabbath.
- 12
Serve hot with clarified butter, usually also with tomato salsa mixed with chopped coriander.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Davidbena; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.