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April 02, 2021

Looking to shake things up at the Shabbos table this week? The Scroll’s got you covered.

Kubaneh, a steamed bread that’s served for breakfast, is a traditional Yemenite dish that’s typically cooked on Friday afternoon to be ready for Saturday morning.

Featured in: A Yemenite Shabbat Recipe… For Breakfast

Recipe by: Carol Ungar


  • 7-8cups all-purpose flour
  • 1Tbsp dry yeast (25 grams)
  • 1Tbsp salt
  • 3cups water (approximately)
  • 3Tbsp sugar
  • ⅔ cup butter or margarine, softened (the original recipe used ghee which is clarified butter)
  • 4whole tomatoes
  • salt and pepper


  • Step 1

    Combine all ingredients except for margarine (or butter). Slowly add water.

  • Step 2

    Knead the dough it should be soft and sticky. Cover dough and leave to rise (rising times depends on weather. In the summer it can rise in under an hour.)

  • Step 3

    Punch down and let rise. Punch down a second time. Let rise once again.

  • Step 4

    Divide dough into eight balls. Cut margarine or butter into eight pieces. Roll each dough ball flat so that it resembles a pita. Insert a ball of margarine in the center and fold dough around in the shape of a ball. Grease the walls in a large oven proof pot and place dough balls inside. The dough should fit half the pot, so that there is plenty of room to rise.

  • Step 5

    Leave the dough for another hour to rise.

  • Step 6

    Cover with lid. Some people cover the whole pot with heavy duty aluminum foil.

  • Step 7

    Bake for thirty minutes at 180° C or 350° F. Lower heat to 110° C or 230° F and bake overnight.

  • Step 8

    To make the tomato dip: Peel four tomatoes (you can poach them in boiling water and then peel or just peel with a knife).

  • Step 9

    Grate tomatoes with salt and pepper to taste. Serve with kubaneh.