|Alternative names||kubani, kubneh, kubane|
|Place of origin||Yemen|
|Main ingredients||Flour, yeast, sugar, salt, water, butter, vegetable oil|
Kubaneh (Arabic: كبانة, Hebrew: קובנה) is a traditional Yemenite pull-apart yeast bread. A version be found in Israel, where it is baked by Yemenite Jews overnight and eaten for breakfast or brunch on Shabbat,, and has become more broadly popular also. It is prepared baked at a low temperature in a tightly covered container. Ingredients include flour, sugar, salt, and butter (or margarine). 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 grated tomato dip or sauce 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 on Sabbath days and holidays. Some would add to the dough either sugar, honey or black cumin. Baking was done in a greased 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 the qaʻeh – the hard and oily lower crust, known for its delicate taste. During the winter months, some 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; women after childbirth might be served such a kubāneh.
- "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.
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- Yosef Qafih, Jewish Life in Sana, Ben-Zvi Institute: Jerusalem 1982, p. 210