Maytal Gilboa, Founder of Emet Comics


Our 3rd International Women’s Month episode is with the founder of female and diversity focused, Emet Comics. Maytal Gilboa joins us for about half an hour to chat about the idea behind the company, her upcoming plans, and some general chat.

intwomensmonth maytal gilboa

Maytal Gilboa transitioned from a succesful career in film development. Currently, she is coaching a team of women to create stories true to them, without any established agenda. Emet Comics is also working on producing several films.

Check out our coverage of Emet Comics here
on CR and their website to
stay Inside the Loop. (See what I did there?)

Besides the enlightening discussion about developing a company with goals of diversity in storytelling, this conversation was fun on a personal level. As mentioned several times on this site, as a person of Yemenite descent it is very rare for me to find people who know about my culture. Maytal shares some of my traditions and it was a lot of fun to talk about… food.

Since our food is so rare, here’s a quick 411 of what we mentioned on the episode.

Kubaneh– as mentioned on the episode, CR actually made Kubaneh for a Customizable Cooking challenge. Check it out here.

maytal gilboaKubaneh is a Yemenite bread eaten on Saturday morning. It bakes slowly overnight. It’s fluffy and oily and just heavenly. Actually, most of our foods are oily doughs.

Malawach– Maytal mentions it might be the food she could eat every day for the rest of her life.

Malawach is a about the size of a personal pizza or a large plate. It consists of many layers of thin dough with a lot of oil/margarine/butter. When baked it is flakey and oily. Delicious.

intwomensmonthWhile Maytal does a mix of sweet, dairy, and spicy, my family opts for grated tomato and a bit of the spicy dip Zechug (not pictured).

Jichnoon or Jachnoon– depending on where you are from you can pronounce this… you guessed it… oily dough dish.

Jichnoon (my family’s pronunciation) is a thicker layer of oily dough rolled up and also baked overnight for Saturday mornings. We usually eat it with grated tomato, Zechug (not pictured), and a hard boiled egg. (I made this especially and so it’s a dry and not as oily as it is on a Saturday morning. Objects in photo are dryer than they should be.)


Now you know some pretty insider Middle Eastern foods. Have you heard of them before? Please let me know how!

For more about the Lost Rewatch mentioned on the episode, click here!

For more about how to join International Women’s Month, click here!