Kubaneh Recipe

Activate yeast

In a small bowl combine warm water, warm milk, sugar and yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl whisk together flour, semolina (if using) and salt. Make a well in the center and add the foamy yeast mixture and one beaten egg.

Mix with a wooden spoon or dough hook until a shaggy dough forms. Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 8–10 minutes until smooth, elastic and slightly tacky. Add a teaspoon or two of water or flour as needed to adjust consistency.

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1–1.5 hours.

While the dough rises, melt the unsalted butter and mix it with the vegetable oil in a shallow bowl. Let cool to warm (not hot). This mixture will be used to brush and layer the dough.

After the dough has doubled, punch it down and divide it into 8 equal portions (about golf-ball to softball size). On a lightly oiled surface, using a rolling pin and oiled hands, roll each portion into a thin rectangle about 8 x 10 inches. Brush the surface of each sheet liberally with the butter-oil mixture.

Starting from one short end, fold or roll each sheet tightly into a cylinder or roll into a loose coil (some traditions coil then stack). Lightly brush the outside of each roll with more fat to prevent sticking.

Butter a deep, tall-sided round or square baking tin (a tube pan/anglo pan or deep casserole works). Place the rolled/coiled dough pieces upright in the pan, packed closely together. Leave small gaps for steam expansion. The pieces should reach about 2/3 up the pan.

Cover the pan with lightly oiled plastic wrap or a damp towel and let proof for another 45–60 minutes until puffy but not overflowing.

Preheat oven to 325°F (160°C). If baking overnight at a low temperature, set oven to 225–250°F (107–121°C) depending on oven stability. Kubaneh is traditionally baked low and slow overnight for about 6–8 hours; for a daytime faster method bake at 325°F for 1.5–2 hours until deeply golden and a skewer inserted into the center comes out clean and internal temperature reaches about 190–200°F (88–93°C).

Just before placing in the oven, brush the top of the dough with remaining butter-oil mixture. Cover the pan with a double layer of foil to prevent excessive browning and place in the oven.

Bake according to chosen method: low overnight method at 225–250°F for 6–8 hours, checking once midway to ensure no burning; or 325°F for 1.5–2 hours. In either method, for the last 15–20 minutes remove foil to let the top brown and become crisp.

When done, remove pan from oven and let cool 15–20 minutes in pan. The bread will be soft, layered, pull-apart inside with a crisp exterior.

Hard-boiled eggs: Place 6 eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then cover and remove from heat. Let sit 9–12 minutes depending on desired yolk firmness. Transfer eggs to an ice bath for 5 minutes, then peel and set aside.

Grated tomato: Core and coarsely grate the ripe tomatoes on the large holes of a box grater into a bowl. Sprinkle with 1 teaspoon coarse salt, mix, and let sit 5 minutes; drain any excess liquid if desired. Taste and adjust salt.

Make zhug (spicy herb sauce)

In a food processor or blender combine cilantro, parsley, green chiles, garlic, ground cumin, ground coriander, lemon juice, olive oil and 1/2 tsp salt. Pulse until a coarse, bright-green sauce forms. Adjust heat, salt or lemon to taste. If too thick, add a tablespoon or two of water or more olive oil to loosen.

To serve: Invert the pan onto a platter to release the kubaneh or scoop/pull apart pieces. Arrange warm pieces on a serving board with hard-boiled eggs, a bowl of grated tomatoes and a bowl of zhug. Guests crack eggs into warm pockets or serve eggs whole alongside. Kubaneh is eaten by pulling apart layers and dipping into tomatoes and zhug or combining both on a piece of bread.