Kubate, puff pastry filled with potatoes and mushrooms, is one of the only foods passed down through generations, with no clear origin

My mother, Elia Krock, immigrated to Israel when she was one year old with her mother (Sarah) and her father (Samson). Grandpa Samson had a yarn factory and they lived on 2 Hashomer Street in the Carmel Market in the corner house that is now under renovation.

My father, Shmuel (Shmulik) Golov, came to Israel to study at the Hebrew University in Jerusalem. Afterwards, he volunteered for the British army and served in Egypt, and later he was the commander of the main headquarters of the Air Force – where the army radio station is now. He changed his name from Golov to Gal because Ben-Gurion forced everyone to change their names. Later, his cousin who immigrated to Israel after World War II from Poland tried to find Shmuel, but because of the name change it was difficult to locate him. Finally he found my father, and he is the only remaining relative of Abba Shmuel.

At Shabbat dinners at my parents’ house, the first course was always gefilte fish, then a main course of “Lukshen mit Heuich” (soup with noodles) or Krupnik soup (vegetable soup with barley groats) and then boiled chicken, everyone fought over the legs, and of course, Kubate. Zucchini in tomato juice or fried cauliflower were served as side dishes; we were not allowed to eat salt. The last course was a compote of apples and/or black plums and raisins. For dessert there was always a dark chocolate cake and often blintzes stuffed with cheese. Grandma would make the blintzes on a simple metal pan, and whenever she came on the bus with dad to our house, she would bring them.

My Aunt Rachel, “Rachel my sister”, that’s how my mother Elia used to call her, married Uncle Rafael. Rafael was of Caucasian origin and his mother taught my Aunt Rachel to make kubate, and she in turn taught my mother.

Kubate is one of the only foods that has survived from our entire family history. This is a pastry made of two layers of puff pastry with a filling in between – first they used to make kubate with minced meat, but we didn’t like minced meat that much, so mom replaced the minced meat with sausages and then, with mushrooms.

Mom made this pastry almost every week, and we always argued over who would get the corner piece.

Rachel (Ruhi) Oren. Kubate.

Ingredients for Kubate

  • 2 puff pastry sheets
  • 5 potatoes peeled and cut into cubes
  • 3 onions peeled and cut into cubes
  • 2 containers mushrooms peeled and cut into cubes
  • 3-4 tablespoons oil olive, or other neutral oil (for frying the onion and mushrooms)
  • 1 tablespoon mushroom soup powder
  • Salt
  • ground black pepper


  • 1. Cook the potato in plenty of boiling water for at least 15 minutes. Drain.

  • 2. Meanwhile, cook the mushrooms and onion in the oil until the onion is golden and the mushrooms are soft.

    The Kubate filling- puff pastry, mushrooms, and potatoes from Rachel (Ruhi) Ohayon.
    The Kubate filling- puff pastry, mushrooms, and potatoes from Rachel (Ruhi) Ohayon.
  • 3. Preheat the oven to 355F (180C) degrees.

  • 4. In a bowl, dissolve the mushroom soup powder with a little hot water.

  • 5. Spread the puff pastry in a rectangular pan measuring 11.5"x20" (30x50 cm) and let the edges of the pastry hang a little over the sides.

  • 6. Arrange the cooked potato on top of the puff pastry, and then the onion and mushrooms on top of the potato, pour the onion soup mixture on top.

  • 7. Place another sheet of puff pastry on top and pinch the two layers of puff pastry together to seal the mixture inside the dough.

  • 8. Using a fork, pierce the top layer several times.

  • 9. Transfer the kubate to the preheated oven and bake about an hour or until the surface of the dough is golden and crisp.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.