Category: Breads Around the World
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Chocolate Kubaneh (Yemeni Bread)
When my friend’s grandmother left her village outside Sanaa, Yemen, for Israel in 1948, she brought along one of her prized possessions: a special tin for baking kubaneh, a buttery pull-apart bread served for Shabbat brunch. Ya’arah’s grandmother traveled the whole distance by foot and on the back of a donkey. With stops along the…
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Coconut Chocolate Babka
What do you do if you are craving chocolate babka but don’t have eight ounces of bittersweet chocolate in your pantry? Make your own “chocolate” with coconut oil, cocoa powder, and sugar. Then add some traditional ingredients: cinnamon and chopped walnuts.
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Tibetan Bread: Amdo Bhaley
I wasn’t aware of Tibet’s rich bread-baking history until Jolma Ren, owner of Amza Superfoods and writer of Beyond Her Kitchen, pointed it out in a comment here on my blog. I first tried Tibetan food while living in Queens, a New York City borough recognized as the most ethnically diverse urban area…
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