Adapted from Drora Nadav
Kubaneh is cooked traditionally with hard boiled eggs and is served with a spicy tomato salsa (see the Jachnoon recipe for direction on how to make the salsa)
1/3 cup sugar
4 cups all purpose flour
2 tablespoons dry or fresh yeast
1/2 tablespoons fine salt
1 1/2 cups water
7 tablespoons butter
1 tablespoon oil
1. Put the sugar in a large bowl. Sift the flour on top.
2. Make a hole in the flour to expose the sugar, and put the yeast inside the hole. Cover with the flour.
3. Add the salt to the bowl. Add the water and knead. If the dough is too hard add a little water as needed. The dough should be soft and a little sticky.
4. Cover the bowl with a towel and let rest for 15 minutes.
5. Knead the dough again. It will not be sticky at this time. Cover the bowl with a towel and let rest until the dough triples its size (about half an hour).
6. Oil a tall ovenproof pot. Traditionally, a special aluminum pot is used. The pot is 2.5 quart, 7.5” wide.
7. Turn the oven to 200 degrees. Melt 6 tablespoons of the butter in a bowl. Divide the dough into 6 balls and roll each one in the melted butter. Arrange them in a circle inside the pot. Cover the pot tightly and transfer to the oven.
8. In a separate ovenproof pot cover the eggs with water. Transfer to the oven for the night.
9. Bake the kubaneh in the oven for 6 hours. Flip into a plate. Add one tablespoon of butter into the pot and slide the kubaneh back inside, with the bottom side up. Bake for another hour.
10. Serve with the eggs and tomato salsa
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