|Alternative names||kubani, kubneh, kubane|
|Place of origin||Yemen|
|Main ingredients||Flour, yeast, sugar, salt, water, butter, vegetable oil|
Kubaneh (Arabic: كبانة, Hebrew: כובאנה) is a traditional Yemenite pull-apart yeast bread. It can be found in Israel, where it is usually baked by Yemenite Jews overnight and eaten for breakfast or brunch on Shabbat. It is prepared baked at a low temperature in a tightly covered container so it gets steamed. Ingredients include sugar, salt, butter (or margarine) and flour. Eggs in their shell can be cooked in the dish alongside the bread and served as an accompaniment. The bread is sometimes sprinkled with sugar, served with a tomato dip or served with zhug and hot pepper-garlic chutney.
In Yemen, Jews traditionally made their kubaneh from either sorghum flour or cornmeal during the regular weekdays, but made use of wheat flour for its consumption on the Sabbath days and holidays. Some would add to the dough either sugar, honey or black cumin. Baking was done in a grease-lined pot, tightly sealed, and left to cook overnight. The kubāneh was eaten the following day while it was still hot, and many of the diners have been known to ask for themselves the qaʻeh – its hard and oily, lower crust, known for its delicate taste. Others, during the winter months, were known to insert in the kubāneh the fatty-tail of sheep, or some other piece of meat, which was baked overnight along with the dough, and have thereby turned the kubāneh into an unforgettable delicacy; with such a kubāneh they used to treat the woman after childbirth.
- "Shabbat Breakfast Bread (Kubaneh)". Food.com. December 21, 2004. Retrieved January 22, 2014.
- Marks, Gil (2010). Encyclopedia of Jewish Food. Wiley. ISBN 9780470391303. Retrieved January 21, 2014.
- Rao, Tejal (22 June 2017). "Before Croissants, There Was Kubaneh, a Jewish Yemeni Delight". New York Times Magazine. Retrieved 3 July 2017.
- "Kubaneh – Yemeni Jewish breakfast bread". Bread Cakes and Ale (a blog). Wordpress. 23 July 2015. Retrieved 18 July 2017.
- Rachel Yedid & Danny Bar-Maoz (ed.), Ascending the Palm Tree – An Anthology of the Yemenite Jewish Heritage, E'ele BeTamar: Rehovot 2018, p. 134 ISBN 978-965-7121-33-7
- Avshalom Mizrachi, The Yemenite Cuisine, first published in Bat-Teman (Heb. "Daughter of Yemen"), edited by Shalom Seri, Tel-Aviv 1993, pp. 97–98 (Hebrew)
- Yosef Qafih, Jewish Life in Sana, Ben-Zvi Institute: Jerusalem 1982, p. 210