Rice and chicken kuba (soget) This beloved dish has many versions (photo: Soget, Afik Gabai)
The debate about who the falafel belongs to, what is the source of the hummus or the couscous, whether between us or between our neighbors, is still raging in full force.
There are original Israeli developments that are indisputable, such as the Viennese schnitzel, "Kathita" in Hebrew, which in its Israeli version changed from veal to chicken meat, a change that lowered its price - and many would argue that it even improved its taste.
And if we're talking about Israeli inventions, what can be said about the "chicken", which is not a bone-in chicken thigh, the star of the Israeli barbecue?
Alongside this, there are also ethnic foods, which distinctly belong to one or another ethnic group, but have settled and become "completely" Israeli, so much so that frozen versions of them are even sold in the supermarket.
It's enough to mention the Jachanun and the Malavoh, not to mention, of course, a hamburger or pizza.
Against this background, Cuba also stands out, which is mainly identified with the community of Iraqi immigrants (although it also has an Arab, Kurdish and other version).
The most popular in Israel: Fried Kuba (Kuba Nablosia) (Photo: Daniel Malachovsky)
Cuba has a long tradition and there are those who jealously guard traditional preparation and cooking processes: there is Cuba in soup, fried, vegetarian and even dairy.
All this when, alongside the version whose copyright has been fought between Iraqis and Kurdistan, a battle between the Syrians and the Lebanese over the fried kuba... For the quick-to-
prepare versions of the kuba, there are several brands that offer the kofta in a semi-mechanized form: just put it in the soup pot and oil the frying
Depending on the different versions, so is the pricing, when over the years versions that appeal to the vegetarian and even vegan audience have also joined the selection.
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Cube for the soup of the "Three Bakers" (netto) (Photo: Daniel Malachovsky)
At the top of the most common brands in the marketing chains, is "The Three Bakers" (Neto Company) with a variety of types of kuba.
After him we find companies such as: Yasmin, Hot and Tasty, Elkayam Snacks, Vega and Teva Deli in Vegetarian - and to these we must also add the private brands of some of the chains.
Alkayam Snacks Soup Cube (Photo: Daniel Malachovsky)
The traditional dish can be found today in many restaurants and not always only in authentic places, the fried kuba, also known as kuba navelousia, which is also the favorite of Israelis, can be found today in quite a few hummus or shawarma stands.
Cuba is decorated.
Identified with the sour soup (photo: Daniel Malachovsky)
In contrast, the cooked versions are more identified with authentic restaurants located mainly in markets.
And what's more: according to the data of food deliveries in Israel, it turns out that Cuba has a respectable position among the dishes ordered.
Among the cooked dishes, the most common among the Israeli public is semolina cube in beetroot soup "beetroot cube" in common parlance, which according to restaurant data is the dish most of the public knows and orders.
After it are placed okra koba in tomato sauce, koba hamousta in yellow sour soup, pumpkin koba in orange soup and for each dish the names and styles according to the customs of the tribes.
And we will not deprive the vegetarians either (Photo: Daniel Malachovski)
We checked in the popular markets where people usually eat their koba dish, what they prefer and how much it costs us, we reviewed a soup dish with semolina koba filled with meat and a rice dish.
When considering dishes in a restaurant there are of course other parameters that we must take into account, beyond the price itself: the customer experience, the atmosphere, the service and of course the connection to the taste.
Each restaurant has its own personal recipe, quality of ingredients and seasoning and more.
The restaurateur Zion Shalom
points out: "This is mother's or grandmother's home-cooked food. The authenticity and quality of the ingredients must be preserved. Many customers come from all over the country not only for a weekly order, but also the younger generation who miss their grandmother's food, come in droves. Therefore, it is important to make the dishes and the price accessible According to the customer's needs and the atmosphere. At high prices, the regular customers will not be able to afford to dine regularly or purchase ready-made food for the family."
The Cuban Index: Where will we pay the least for Cuban soup plus rice? (Photo: Daniel Malachovski)
When testing the ready-made products, we made the comparison between identical brands - and therefore here the price has a much greater meaning (although of course also in the supermarket there are other elements such as the shopping experience, proximity to the house, the prices of the other components of our shopping basket and more).
The author is the CEO of the Retail Research Institute.
The survey was carried out through the reporting of the marketing chains and restaurants to the trading websites, the shelf products were reviewed through the CHP website and are correct as of 04/27/2023
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Cuba
Cuba beet
Cuba okra
Kuba bulgul
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