Title: Subya (Holiday Bread)
Categories: Bread Israel Jewish Yemeni
Yield: 1 Servings

3		Ajin (see YEMENITE.009)
2		Eggs
		Butter or margarine
1	tb	Black caraway seeds, or to taste

This bread (subya) is one of those Sabbath dishes that are prepared on Friday before sundown & baked slowly for an entire evening to be ready for the Sabbath. Subya is a particularly rich & tasty bread & the black caraway seeds give it an unusual aromatic flavor. The black seed is know in Yemen by its Biblical name of kezach.

1. In a well-buttered heatproof glass dish or baking pan measuring about 9x5x3-inches, flatten out 1 ajin to fit the dish/pan. Pour over this one well beaten egg, then another flattened-out ajin & another egg. Continue w/3rd or even 4th ajin & egg, if you wish. Sprinkle the top w/caraway seeds. 2. Bake in preheated, 250F. oven, 3 to 4 hrs until the top is brown. Serve at room temp, sliced.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

previous

next