Bint al-sahn
A golden layered bread of folded, buttery dough baked until flaky and then drenched in honey. It is served warm, often with black seeds on top and a cup of tea.
Where it comes from
Bint al-sahn comes from Yemen, where it is a favorite for special gatherings. The name means daughter of the dish, and the pastry is traditionally baked in a round pan and served warm with honey in the center.
Explore the cuisine of Yemen.
Recipe
Make Bint al-sahn at home
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt and 1 tbsp sugar
- 1 tsp instant yeast
- 3 eggs, beaten
- 3/4 cup warm milk
- 1/2 cup melted butter or ghee
- 1 egg yolk for brushing
- 1 tbsp nigella seeds
- 1/2 cup honey, warmed
- Extra melted ghee for serving
How it's made
- Mix flour, salt, sugar and yeast, then add the eggs and milk to form a soft dough.
- Knead for 10 minutes until smooth, cover and rest for 1 hour.
- Divide the dough into 8 balls and roll each very thin.
- Brush each with butter and stack them in a buttered round pan, folding each layer over itself so it ruffles.
- Brush the top with egg yolk and sprinkle with nigella seeds.
- Bake at 375F for 25 to 30 minutes until deep golden.
- Pour hot ghee and honey over the cake and serve warm.
Variations
- Sweet-and-savory bint al-sahn: Served with a side of honey and ghee for dipping.
- Date-filled: Sandwiched with a layer of date paste.
- Mini bint al-sahn: Baked in small rounds as individual pastries.
Cook’s tip: Roll the dough thin and brush generously with butter; the layers separate into flaky ribbons when baked.
Related dishes
MutabbaqStreet food · Saudi Arabia
MsemenBreakfast · Morocco
BasbousaDesserts and sweets · Egypt
Umm AliDesserts and sweets · Egypt
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.