We all love challah: fresh challah for Friday night dinner, challah slathered with butter, challah French toast. But have you heard of kubaneh?
Kubaneh is a uniquely Yemeni Jewish bread that is traditionally slow cooked overnight from Friday to Saturday to enjoy Shabbat morning. Yemenite Jewish immigrants brought it to Israel, and now it is creeping its way onto the American food landscape. I first tasted it at a pop-up hosted by food writer Adeena Sussman and Israeli chef Gil Hovav a few years ago in Manhattan, and now it is featured on Nur NYC‘s menu.
Kubaneh is a buttery, flaky, pull-apart bite of carb heaven, though I have yet to try my hand at baking it myself (next baking project!). We have a delicious recipe for kubaneh with grated tomato dip from Carol Ungar’s book, and the New York Times recently featured this recipe from Breads Bakery.
I am so excited to see this sacred and delicious bread getting the attention it deserves.