I have the cutest grandson ever. He’s my only grandchild so I can still say that. He is the essence of kibbutz galuyot – the gathering of the Jewish nation back into Israel. His father is 1/4 Lithuania, 1/2 Polish and 1/4 Iraqi. His mother is 1/2 Yemenite, 1/4 English and 1/4 Dutch. I really love living in Israel!

I started making Kubahneh after my son met his wife. Tamar is one of the most amazing people that I know, and we are so lucky that she is part of our family. My son did good.

Kubaheh is a type of Yemenite bread that you pull apart to eat. Not only is it tasty, it’s a lot of fun to eat.

I have always loved eating Kubahneh, but it just seemed so foreign to me, I also thought that it was going to be a big deal to make, but it really isn’t. It’s true that you need a special pot to bake it in, but it is definitely worth the investment!

Most Kubahneh is made with margarine. I try to stay away from margarine. They don’t sell the healthy brands of margarine that you can find in the US, and since it’s not exactly a health food, if I can replace it with something else, I do. To make it a bit richer in flavor, I chose to use olive oil. It worked out great.

On Shabbat day, I wrap it in tin foil and warm it up on the plata. It can’t be beat!

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