Vegan Kubaneh

Kubaneh is Jewish Yemeni bread that is eaten both on weekdays and on Shabbat. I humbly veganized this kubaneh recipe by famed Israeli chef Meir Adoni in the New York Times. This recipe speeds up the whole preparation and baking time process (which is to let it rise overnight and/or slow bake over night). And, it worked well. Adapting baked goods with vegan ingredients is usually easy because you mostly you need to swap a binder, fat, and/or liquid and there are plenty of vegan options. For this, I used olive oil instead of butter and carbonated water instead of eggs (yes, this works). The rest of it follows the recipe. It is often served with a side of schug or grated tomatoes and I included the New York Times tomato recipe too. Continue reading →