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Kubaneh/Kubana III (P)
Source: Global Jewish Agenda From Rachel Chaim's Kitchen
Serves: 10

1 kilo of flour (2.2 lbs)
1 cup sugar
1 packet baking powder
1/2 cube yeast
2 cups warm water
200 grams unsalted margarine (7 oz.)

Mix all the dry ingredients (flour, sugar, baking powder).

Place the yeast in half a cup of warm water to dissolve.

Mix the dry ingredients with the yeast. Add two cups of warm water.

Knead the dough. Allow to stand 15 minutes.

Place a little bit of oil on the dough. Knead the dough once again and let it rise for about 1 hour. Then divide the dough into 10 balls.

Melt margarine (without salt). Roll out each of the balls. Fold the dough in four, spreading the margarine on each side.

Repeat these instructions for all the balls.

Then place the balls in a tightly sealed oven-proof container.

Bake in oven at 100°C (212°F) from Friday night until Saturday morning, when you can eat with a boiled egg, grated tomatoes and hot sauce.

Poster's Notes:
This recipe can be used as a meal in itself or as a side- dish, served with grated tomatoes and traditional Yemenite hot sauce" schug." (click here for recipe)

Posted by Nancy Berry

Nutritional Info Per Serving: N/A