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Kubaneh/Kubana I (Yemenite Overnight Bread) (D/P)
Source: "The World of Jewish Cooking," by Gil Marks
Serves: about 18

1 recipe Lean Yeast Dough (click here for recipe)
1/2 cup (1 stick) margarine or butter, melted

Preheat the oven to 200°F

Form the dough into 1-1/2" balls. Roll the dough balls in the melted margarine or butter to coat and arrange in a kubaneh pot or 3-quart saucepan or casserole.

Cover the kubaneh pot with its lid or the saucepan or casserole with aluminum foil. Cook over medium-low heat until the dough balls begin to expand, about 15 minutes.

Invert the kubaneh pot, saucepan, or casserole onto a baking sheet. Place in the oven and bake overnight. Or invert the pot onto a blech (a metal sheet that covers the stove top) and cook over low heat overnight. Kubaneh is traditionally served at Sabbath lunch with chilbeh (Yemenite fenugreek relish) and hard-boiled eggs.

Posted by Andi Darnell

Nutritional Info Per Serving: N/A