KUBANEH RECIPE - (4.5/5)
Provided by ltrodrigu
Number Of Ingredients 6
Steps:
- Pour water into a mixing bowl. Whisk yeast into water. Add flour and sugar, and then salt. Use an electric mixer fitted with dough hook to mix on low speed, stopping mixer if dough climbs up hook. Scrape bottom and sides of bowl as needed. Once dough comes together, increase speed to medium-high and continue to knead until dough cleans bottom and sides of the bowl, about 3 minutes. Transfer dough to a lightly floured surface. Use your palms to stretch a corner of dough away from you in one stroke, and then fold dough back on itself. Give dough a quarter turn and repeat. Do this about 10 times, until dough is shaped into a smooth round. Lightly flour a large bowl, set dough inside and lightly flour top of dough. Cover bowl with plastic wrap. Set aside at room temperature until dough just about doubles in volume, 30-45 minutes. Microwave butter in a glass dish until very soft but not melted, 10 seconds. Lightly grease a large plate with a little bit of softened butter. Lightly flour work surface and set dough on top. Divide dough into 8 equal-size pieces. Gently roll each piece against work surface to gently shape it into a ball and set on buttered plate. Cover plate with plastic wrap and set aside at room temperature for 30 minutes. Use 2 tablespoons softened butter to generously grease a heavy 5-quart pot (8-9 inches in diameter) with a tight-fitting lid. Use 1 tablespoon softened butter to grease a clean work surface. Take a ball of dough from plate and smear 1 tablespoon softened butter on top. Gently press and spread dough to form a paper-thin 12- to 13-inch square, using more butter as needed to prevent tearing (though a little tearing won't hurt). Fold left side of dough over center, then fold right side over left. Starting at bottom of dough strip, roll dough into a tight cylinder. Slice cylinder in half crosswise, then place halves in prepared pot, cut-side up. Repeat with remaining dough, arranging pieces in a circle in pot with a few pieces in center to fill. Cover pot with plastic wrap and set aside in a warm, draft-free place until a finger gently pressed into dough leaves a depression that quickly fills in by three-quarters, about 45 minutes. Preheat oven to 225 degrees. Melt 1 tablespoon softened butter and brush over top of dough. Seal pot with a layer of aluminum foil, then cover with lid and place in oven. Bake 8-10 hours but no longer. Turn oven off and leave bread in until ready to eat. To serve, uncover, remove foil and turn out bread, then invert onto a platter so pretty side faces up. To eat, rip kubaneh apart, separating clusters into smaller rolls. Serve with: Preserved Lemon & Pomegranate Winter Salad: (see 'Side Salads') Hawaij: (see 'Sauses & Salsas') Lassis (Red Bean Stew): (see 'Vegetable Sides') Red Z'hug: (see 'Sauces & Salsas') Resek Agvaniyot (Tomato Purée): (see 'Sauces & Salsas')
KUBANEH
Make and share this Kubaneh recipe from Food.com.
Provided by Coasty
Categories Yeast Breads
Time 11h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle yeast over lukewarm water and add 1 teaspoon sugar. Leave for 10 minutes until yeast is foamy.
- In a mixing bowl, combine remaining sugar, honey, salt, half the butter and hot water. Stir until sugar and margarine are completely dissolved.
- Stir in yeast mixture. Add flour and mix with a wooden spoon until dough becomes difficult to stir. Knead in remaining flour with your hands.
- Knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
- Put dough in a clean, oiled bowl, cover with a damp cloth and let rise in a warm place for 1 hour or until nearly doubled in volume.
- Punch down dough, knead it briefly in bowl, cover and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
- Let remaining butter stand at room temperature until very soft.
- Generously grease a deep 2-liter (8 x 8 x 2) baking dish.
- Preheat oven to 110 C .
- Divide dough in 8 pieces. With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 3 mm thick. Spread with about 2 teaspoons of soft butter. Roll up like a jelly roll. Flatten resulting roll by tapping it with your knuckles. Spread it with about 1 teaspoon butter. Then roll it up into a spiral and place it in baking dish so that spiral design faces up. Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish. If any butter remains, put it in small pieces on top.
- Wash the eggs and add to baking dish. Cover dough with greased paper or foil placed on surface of dough, then with a tight lid.
- Bake 3 hours or until golden brown. Remove eggs. Turn bread out onto a plate, then onto another plate and back into baking dish, so it is now upside down. Return eggs to baking dish. Cover dough as before.
- Reduce oven temperature to 80 to 85 (200 F) and bake overnight. Serve warm.
KUBANEH (YEMENI PULL-APART ROLLS)
The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning. At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes. You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time. With generously buttered hands, spread each piece of dough into a big, sheer sheet, then roll it up like a log and swirl it into a bun. Don't worry about a few rips and creases here and there in the dough as you spread it. Keep laminating, creating fine layers of fat as you roll and swirl, and those will give the baked kubaneh additional volume, texture and a rich, buttery flavor that make it one of the world's great breads.
Provided by Tejal Rao
Categories breads
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare a 9-inch springform cake pan by buttering it and placing it on a sheet tray. In a stand mixer fitted with the hook attachment, mix water, yeast, flour, sugar, salt and 1 egg (reserve the other egg for egg wash) on low speed. Once they're combined, turn up to medium-high, and knead for 10 minutes. With the machine running, add the 2 tablespoons of butter a bit at a time, waiting until it's fully incorporated before adding more. Continue to knead until the dough balls together and becomes very elastic, or 5 more minutes. Remove the hook, cover the bowl loosely with plastic wrap and rest for 20 minutes.
- Use lightly floured hands to turn dough out onto a lightly floured cutting board. Cut in half, and again, and again, until you have 16 even-size pieces. Cover with plastic wrap, and set aside. Spread 2 tablespoons of soft butter across your work surface, and place a piece of dough in the center. Cover the palms of your hands with another tablespoon of soft butter, and without lifting the dough off the counter, use your fingers and palms to flatten and smear the dough out, until it is smooth and thin and sheer in places, or approximately 12 inches in diameter. The exact shape doesn't matter much, and neither do some small rips here and there in the dough. Sprinkle some nigella seeds over the dough, then roll the dough into a long, skinny log: starting from the end farthest away from you, push the dough toward you with 8 fingertips until it gathers up into a thick enough piece to begin rolling it, then roll it all the way toward you. Wind the log up into a snail shape, and place it in the center of the prepared pan.
- Repeat the process for the remaining 15 pieces, buttering your work surface and hands each time as needed, and continue arranging the finished buns loosely around the first. Cover the pan with a towel or plastic wrap, and allow to rise in a warm spot for 1 hour, or until the buns have almost doubled in size.
- Preheat the oven to 350. Whisk remaining egg with a tablespoon of water, then gently brush the egg on top of the buns. Bake for 30 minutes, or until the top is golden brown and the buns at the center are as puffed asthe buns on the edges. In the meantime, grate the tomato, then season it with olive oil and salt. Allow the kubaneh to cool for a few minutes, then serve with the tomato on the side.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 5 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 16 grams, TransFat 0 grams
KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)
Kabob koobideh is made with ground lamb or beef or a combination of the two. This is one of the most delicious kabob recipes I have ever found. The kabobs are usually grilled over hot coals or any BBQ.
Provided by Nick Perry
Categories World Cuisine Recipes Middle Eastern Persian
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
- Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Mold meat mixture onto the skewers.
- Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 3.5 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 494.2 mg, Sugar 1.3 g
SHABBAT BREAKFAST BREAD (KUBANEH)
This unique Yemenite bread, which is baked all night in a tightly covered dish, is prepared for Sabbath breakfast or brunch. It defies all the usual rules for bread baking--it bakes at a very low temperature rather than at high heat, and it is baked covered, so it steams, rather than uncovered. And it is absolutely delicious. When I prepared this for a cooking class on Jewish breads in California, the students were wild about it. Before baking, you can put a few eggs (in their shells) in the baking dish; they come out brown and are a good accompaniment for the bread. In some families, this bread is served with sugar for sprinkling; in others, it is accompanied by Yemenite Tomato Salsa and Hot Pepper-Garlic Chutney.
Provided by byZula
Categories Breads
Time 7h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle yeast over lukewarm water and add 1 teaspoon sugar.
- Leave for 10 minutes until yeast is foamy.
- In a mixing bowl, combine remaining sugar, salt, 5 tablespoons margarine, and boiling water.
- Stir until sugar and margarine is completely dissolved.
- Stir in yeast mixture.
- Add flour and mix with a wooden spoon until dough becomes difficult to stir.
- Knead in remaining flour.
- Knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
- Put dough in a clean, oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until nearly doubled in volume.
- Punch down dough, knead it briefly in bowl, cover, and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
- Generously rub a deep 2-quart baking dish with margarine or butter.
- Divide dough into 8 pieces.
- With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 1/8 inch thick.
- Spread with about 2 teaspoons of butter or margarine.
- Roll up like a jelly roll.
- Flatten resulting roll by tapping it with your knuckles and spread it with about 1 teaspoon butter, then roll up a spiral and place it in baking dish so that spiral design faces up.
- Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish.
- If any margarine or butter remains, put it in small pieces on top.
- Cover with greased paper or foil placed on surface of dough and with a tight lid.
- Preheat oven to 225 degrees.
- Bake 3 hours or until golden brown.
- Turn out onto a plate, then reverse onto another plate and put back into baking dish, so it is now upside down.
- Cover and bake another hour; or reduce oven temperature to 200 degrees and bake overnight.
- (Bread can be baked ahead and reheated in its covered baking dish for about 45 minutes in a 225 degree oven.) Serve warm.
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KUBANEH | RECIPE | CUISINE FIEND
From cuisinefiend.com
5/5 (1)Servings 16Cuisine JewishTotal Time 1 hr
- Lightly butter a very large, 25-27cm (10-11 inch) round cake tin – if you haven’t got such a big one, two smaller (18cm/7 inch) will work.
- Place the flour, salt, sugar, yeast, water and 1 egg in the bowl of a standing mixer with dough hook – you can try by hand but this dough is really sticky. Mix at low speed until combined, then at high speed for 10 minutes. With the mixer running, add the 30g butter gradually in little portions. Continue mixing until the dough is smooth, elastic, forms a ball and bounces off the sides of the bowl. Cover the bowl and leave the dough to rest for 30 minutes.
- Turn it out onto a lightly floured board and cut into 16 pieces, each weighing about 55g. Cover them with a cloth, set aside and butter an area of the work surface where you will be working. Keep the rest of the butter at hand.
- Smear a piece of dough onto the buttered surface with buttered hands, laminating it generously. Spread it as thinly as you can, till it’s almost transparent, about 30 x 20cm; don’t worry if it tears in places. Next roll it into a long thin log, pushing and scraping the dough towards you with your fingers, and coil it into a snail. Place the roll in the buttered tin and proceed with the next piece.
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