Kubaneh: Yemeni buttery bread rolls

Kubaneh is a traditional Yemenite Jewish pull-apart bread: it looks like a maze of beautiful swirls and it tastes like a salty, bready, irresistibly buttery croissant. Kubaneh was traditionally cooked low and slow overnight on Fridays, tucked in a metal tin covered with a lid, and would be eaten on Shabbat morning, with a side of eggs, grated tomatoes, and spicy sauces.

Kubaneh Yemenite bread rolls

A Jewish community lived in Yemen for very many years until the 20th century, when persecution and discrimination pushed the Jews out of Yemen, into a massive collective move to Israel. Today in Tel Aviv, in the so-called Yemenite Quarter, Kerem Hatemanim, there are over 80,000 people of Yemenite descent.
Thanks to the attachment that Yemenite Jews have maintained to their history and culture, in Kerem Hatemanim we can enjoy delicious Yemenite soul food: jachnun, malawach, marak temani… and kubaneh, the bread I present to you today.
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Pumpkin cake to celebrate 10 years of Labna

Dear friends of Labna, today this website celebrates 10 years of life: it is a special occasion, that calls for a momento of reflection and that allows me to bring you up to speed with many things that happened in my life, my future plans and some exciting Labna news.

Moist pumpkin cake

If you are in for a long chat, you can continue reading the post below; if you are in a rush or only care for this deliciously moist pumpkin cake – which is also understandable! – you can jump straight to the recipe.
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Kusa mahshi: Lebanese sweet and sour stuffed zucchini

In a few days we will celebrate Rosh Hashanah, the Jewish New Year. This is going to be my first Rosh Hashanah on my own away from home, and I’m very excited to be fully in charge of both of the festive dinners that this holidays entails.

kusa mahshi

On Rosh Hashanah (and many other Jewish holidays) my aunt Tania usually has my whole family over and, by popular demand, always prepares mahshi, a Lebanese dish of zucchini filled with meat and rice, served with a sweet and sour sauce made from tamarind, dried apricots, lemon and tomatoes. Since this year for the first time I will miss out on the irresistible mahshi my aut prepares, I have resolved to try my hand at the recipe and I’m pleased to report that it was a success: now we can all – yes, you too! – celebrate Rosh Hashanah in style, the Lebanese way, with a generous helping of mahshi.
Read more Kusa mahshi: Lebanese sweet and sour stuffed zucchini