At the onset of the war, I couldn't breathe. The anxiety, worry and unbearable heartache. Suddenly, I found solace in making Kubaneh bread from my late Grandma Ruma's recipe, a dish I hadn't prepared for years.
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This wasn't just any Kubaneh; it was the sweet Shabbat morning Kubaneh that fills the home with amazing aromas, resulting in a bread as airy as clouds.
We used to eat Grandma's Kubaneh with honey, but my kids prefer it with spicy tomato sauce and a hard-boiled egg.
Ingredients (serves 4):
- 2.2 pounds (about 1 kg) of white flour
- 4 tablespoons of sugar
- 1 tablespoon of salt
- 2 tablespoons of yeast
- 1 egg
- 3.5 cups (about 830 mL) of lukewarm water
For the sweet glaze:
- 1/4 cup (about 60 mL) of vegetable oil
- 2 tablespoons of sugar
- 3 tablespoons of honey
Instructions:
- Place the flour in a bowl, making two wells - add yeast to the right and cover, and salt to the left and cover.
- Add the egg and sugar, mixing well. Gradually add the water while mixing. Knead for about 10 minutes (using a dough hook if available).
- Grease the dough, cover, and let it rise for about an hour until it doubles in size.
- Take a piece of dough, generously spread melted butter or margarine on both sides, and stretch it with your hands. Roll the dough and place it in a pot. You can create two layers.
- Prepare the sweet glaze by mixing oil, sugar, and honey in a bowl, then spread it at the bottom of the pot.
- Bake in an oven preheated to 356°F (about 180°C) overnight. Remove and invert onto a plate.
Limor Ozeri is a food blogger with a passion for cooking in a variety of colors and flavors; by day, she runs a law firm, and by evening, she can't stay out of the kitchen.