Kubaneh Recipe — Golden Yemenite Shabbat Pull-Apart Bread

Kubaneh is the golden bread that greets Shabbat morning in every Yemenite Jewish home. Imagine waking on a Saturday to an aroma that has been building all night long — warm, buttery, deeply caramelized, with a sweetness that comes not from sugar but from patience. You lift the lid of a heavy pot and there it is: a towering, mahogany-crowned bread, its layers pulling apart in soft, steaming sheets like the pages of a very old and very beautiful book.

This is kubaneh (kubaneh, כובאנה). Born in the Jewish communities of Yemen, perfected over centuries of Shabbat mornings, and now cherished across Israel and the diaspora. It is the opposite of a quick bread. Kubaneh asks you to slow down, to layer dough with fat, to seal a pot and trust the oven through the long night. And it rewards that trust completely.

Where challah anchors Friday night, kubaneh owns Saturday morning. The two are natural companions — one braided and golden-crusted, the other layered and pull-apart soft. If you have been baking our Classic Kosher Challah for Shabbat dinner, kubaneh is the missing half of your Shabbat bread tradition.

Kubaneh is traditionally served with grated fresh tomato (resek agvaniyot), hard-boiled eggs cooked in their shells alongside the bread, and a generous drizzle of s’chug — the fiery Yemenite green or red chile paste. This is Shabbat morning, Yemenite style.

What Makes This Kubaneh Special

Kubaneh is unlike any bread in the Western baking tradition. Every element of the process is designed for a specific, extraordinary result:

• Overnight slow-bake at very low temperature — the dough bakes for 10–12 hours at just 100°C (200°F), developing an impossibly tender crumb and deep, caramelized flavor without any browning agents.
• Layered butter-laminated structure — thin sheets of dough are brushed with melted fat, rolled, coiled, and stacked. The result pulls apart in soft, translucent layers like a savory pastry.
• Sealed-pot baking — the pot is tightly sealed (traditionally with a flour paste, here with foil and a lid), trapping steam and creating a uniquely moist, pillowy interior.
• Pareve-flexible — traditional kubaneh uses samneh (clarified butter) or margarine. We give both options: butter for a dairy meal, margarine or coconut oil for pareve to serve alongside meat.
• Shabbat-compatible — the bread goes into the oven before Shabbat begins on Friday afternoon and emerges ready to eat on Shabbat morning. No melacha (prohibited Shabbat work) required.

The Story of Kubaneh: Yemenite Jewish Bread Heritage

Kubaneh belongs to a family of Yemenite Jewish Shabbat breads that have no parallel in Ashkenazi or other Sephardi traditions. For centuries, the Jewish communities of Yemen — centered in cities like Sana’a, Aden, and Sa’dah — developed a distinctive bread culture shaped by their unique ingredients, ovens, and the demands of Shabbat observance.

The genius of kubaneh lies in its relationship to halacha (Jewish law). On Shabbat, cooking and baking are forbidden. But food that was placed on or in a heat source before Shabbat may continue to cook — a concept known as shehiya (leaving food on a fire). Yemenite Jews perfected the art of overnight breads that transform during the long Shabbat night from raw dough into something extraordinary, all without any human intervention after candle-lighting.

Alongside kubaneh, the Yemenite Shabbat table features jachnun (thin rolled pastry sheets baked overnight) and malawach (flaky pan-fried flatbread, prepared before Shabbat and reheated). Together with hilbeh (fenugreek paste), s’chug, grated tomato, and long-cooked eggs, these breads form one of the most distinctive and beloved Shabbat morning traditions in the Jewish world.

When nearly the entire Yemenite Jewish community was airlifted to Israel in Operation Magic Carpet (1949–1950), they brought kubaneh with them. Today it has become one of Israel’s most iconic breads, found in bakeries from Jerusalem’s Machane Yehuda market to Tel Aviv’s Carmel Market, and increasingly in Jewish homes around the world.

Kosher Observance & Halachic Notes

Ingredients

Dough

Layering Fat

Melt the fat and let it cool until warm but still liquid before brushing onto the dough.

For the Pot

• Additional 15 g (1 Tbsp) of your chosen fat for greasing the pot

Traditional Accompaniments

• Grated tomato (resek agvaniyot) — halve ripe tomatoes and grate on a box grater, discarding the skin
• S’chug (zhug) — Yemenite hot green or red chile paste
• Hard-boiled eggs — traditionally cooked in their shells in the pot alongside the kubaneh overnight (they develop a creamy, tan-colored exterior)
• Hilbeh — whipped fenugreek paste (optional, for the adventurous)

Equipment

• Heavy-bottomed pot with tight-fitting lid — 22–24 cm (9–10 inch) round. Cast iron (like a Dutch oven), heavy aluminum, or a traditional Yemenite g’ala. The pot must be oven-safe.
• Stand mixer with dough hook (or large bowl for hand kneading)
• Kitchen scale
• Rolling pin
• Pastry brush
• Aluminum foil (for sealing the pot)
• Parchment paper circle (optional, for easier removal)
• Clear glass or small bowl for egg checking

Desired Dough Temperature (DDT)

Step-by-Step Instructions

Step 1: Make the Dough

Crack the egg into a clear glass and inspect for blood spots. If clear, add to the bowl of a stand mixer along with the warm water and sugar. Stir briefly to dissolve.

Add the flour, salt, and instant yeast (keep salt and yeast on opposite sides). Mix on low speed (speed 1–2) for 2–3 minutes until a shaggy dough forms.

Increase to medium speed (speed 3–4) and knead for 8–10 minutes until the dough is:

• Smooth and elastic — it should pull away from the bowl sides cleanly.
• Soft and slightly tacky — but not wet or sticky. It should not cling to dry fingers.
• Passes a basic windowpane test — you can stretch a small piece thin without it tearing immediately.

Hand kneading: Combine in a large bowl, turn onto a lightly floured surface, and knead 10–12 minutes. The dough should feel supple and alive.

Step 2: First Rise

Lightly oil a large bowl. Place the dough inside, turn to coat, and cover tightly with plastic wrap or a damp towel.

Let rise at room temperature for 1 to 1.5 hours until doubled in volume. The dough should be puffy, soft, and pillowy when you press it gently.

Step 3: Prepare the Fat & the Pot

While the dough rises, melt the 150 g of margarine (or butter) and let it cool until warm but still liquid. Generously grease the inside of your pot — bottom, sides, and lid interior — with the additional tablespoon of fat. Optionally, place a parchment circle on the bottom for easy removal.

Step 4: Divide the Dough

Turn the risen dough out onto a lightly oiled work surface (not floured — flour will create dry layers). Gently deflate.

Using a bench scraper and scale, divide the dough into 8 equal pieces (~127 g each). Shape each piece into a smooth ball by tucking the edges underneath and rolling gently on the surface.

Cover the balls loosely with a towel and let them rest for 10 minutes. This relaxes the gluten and makes rolling much easier.

Step 5: Roll and Layer

This is the heart of kubaneh — creating those ethereal pull-apart layers.

Step 6: Second Rise in the Pot

Cover the pot with its lid (do not seal with foil yet). Let the kubaneh rise in a warm place for 30–45 minutes until the coils have puffed noticeably and are touching each other, filling the pot.

Do not over-proof. The bread will continue to expand during the first hours of the overnight bake. You want the coils puffy and touching, not dramatically risen.

Step 7: Seal and Bake Overnight

Step 8: The Reveal

On Shabbat morning, carefully remove the pot from the oven (use oven mitts — it has been in a hot oven all night). Remove the lid and foil.

What you will see: a tall, domed, deep golden-brown bread that has risen magnificently, filling the pot. The top will be burnished and slightly caramelized. The aroma will be extraordinary — warm, buttery, almost brioche-like but with a character entirely its own.

Invert the pot onto a large plate or board (or lift the bread out using the parchment). The kubaneh can be served directly — no slicing needed. Pull it apart at the seams between the coils. Each piece will separate into soft, steaming, buttery layers.

How to Serve Kubaneh

Storage & Reheating

• Same day: Kubaneh is at its absolute best fresh from the overnight bake. The layers are most distinct and the texture most extraordinary when warm.
• Room temperature: Wrap tightly in foil and store at room temperature for up to 1 day. The texture will compress slightly but remains very good.
• Reheating: Wrap in foil and warm in a 150°C (300°F) oven for 15–20 minutes. Do not microwave — it will make the bread gummy.
• Freezing: Wrap cooled kubaneh tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw at room temperature, then reheat in foil in the oven.
• Leftover kubaneh: Makes extraordinary French toast. Separate into layers, dip in an egg-cinnamon mixture, and pan-fry in butter or oil until golden.

Troubleshooting Guide

Variations

Sweet Kubaneh

Add 30 g more sugar to the dough and sprinkle a thin layer of cinnamon sugar between the fat-brushed layers before rolling. The overnight bake caramelizes the sugar into toffee-like pockets. Serve with honey for a festive Shabbat morning treat.

Za’atar Kubaneh

Sprinkle za’atar (2–3 Tbsp total) over the fat-brushed dough sheets before rolling. The herbs toast gently during the overnight bake, infusing the bread with an herbaceous, sesame-rich aroma. Excellent with labneh or fresh cheese.

Double Batch for Lechem Mishneh

Double all ingredients and use two pots to bake two kubaneh loaves — fulfilling the mitzvah of lechem mishneh (two loaves) for the Shabbat morning meal, just as two challot are used Friday night.

Frequently Asked Questions

What is kubaneh?

Kubaneh is a traditional Yemenite Jewish bread baked overnight in a sealed pot at very low temperature. The dough is layered with fat (margarine, butter, or samneh), rolled into coils, and slow-baked for 10–12 hours. The result is a golden, pull-apart bread with soft, buttery layers — the centerpiece of the Yemenite Shabbat morning table. It is always served with grated tomato and s’chug (Yemenite hot sauce).

Can I make kubaneh without overnight baking?

Yes, though the result will be different from the traditional version. You can bake kubaneh at 170°C (340°F) for 35–40 minutes for a same-day version. The bread will be lighter in color and less caramelized, but still layered and delicious. However, the overnight method is what gives kubaneh its signature deep flavor and extraordinary tenderness. For the full experience, plan ahead.

Is kubaneh pareve or dairy?

It depends on the fat you choose. Made with margarine or coconut oil, kubaneh is fully pareve and can be served alongside a meat Shabbat lunch. Made with butter or samneh (clarified butter), it is dairy. Traditional Yemenite kubaneh was often made with samneh (dairy), but many Israeli and diaspora families prefer the pareve version for flexibility. Always label clearly which version you have made.

What pot should I use for kubaneh?

A heavy-bottomed pot with a tight-fitting lid is essential. A Dutch oven (22–24 cm / 9–10 inch) works perfectly. Traditional Yemenite bakers use a g’ala — a special aluminum pot designed for overnight baking. Cast iron, enameled cast iron, or heavy aluminum all work well. Avoid thin stainless steel, which may create hot spots. The pot should be oven-safe to at least 150°C (300°F).

What is the difference between kubaneh, jachnun, and malawach?

All three are Yemenite Jewish Shabbat breads, but each is distinct. Kubaneh is a yeasted, layered pull-apart bread baked overnight in a pot. Jachnun is an unleavened dough rolled paper-thin, brushed with fat, folded, and baked overnight — it emerges dark, sweet, and almost caramelized. Malawach is a flaky, laminated flatbread (similar to paratha) that is pan-fried before Shabbat and reheated. Together, they represent one of the richest bread traditions in all of Jewish cuisine.