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{{Infobox Prepared Food|name=Bint al-Saḥn|image=Bint al Sahn.png|caption=Bint al-Saḥn|country=[[Yemen]] |main_ingredient=[[white flour]], [[Egg as food|eggs]], [[clarified butter]], [[honey]] and [[Nigella sativa]]}} |
{{Infobox Prepared Food|name=Bint al-Saḥn|image=Bint al Sahn.png|caption=Bint al-Saḥn|country=[[Yemen]] |main_ingredient=[[white flour]], [[Egg as food|eggs]], [[clarified butter]], [[honey]] and [[Nigella sativa]]}} |
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{{Arab cuisine}} |
{{Arab cuisine}} |
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'''Bint al-sahn''' ({{lang-ar|بنت الصحن|Bint as-Saḥn|daughter of the plate}}),<ref name="Caton">[https://books.google.com/books?id=nLk5tD5H5MsC&pg=PA46&dq=%22Bint+Al-Sahn%22&hl=en&sa=X&ei=HmUwU-LgOIn4oASjnoCoBg&ved=0CC8Q6AEwATgK#v=onepage&q=%22Bint%20Al-Sahn%22&f=false Yemen Chronicle: An Anthropology of War and Mediation - Steven C. Caton<!-- Bot generated title -->]. p. 46.</ref><ref>[https://books.google.com/books?id=i6VhfwCtVKIC&pg=PA26&dq=%22Bint+Al-Sahn%22&hl=en&sa=X&ei=HmUwU-LgOIn4oASjnoCoBg&ved=0CDsQ6AEwAzgK#v=onepage&q=%22Bint%20Al-Sahn%22&f=false From the Land of Sheba: Yemení Folk Tales<!-- Bot generated title -->]. p. 26.</ref> also known as '''sabayah''', is a [[Yemeni cuisine|Yemeni]] sweet dish made from a [[dough]], which is prepared by mixing white flour, eggs,<ref name=autogenerated1>[https://books.google.com/books?id=JNJiTaTaEocC&pg=PA129 Yemen - Anna Hestler, Jo-Ann Spilling<!-- Bot generated title -->]. p. 129.</ref> yeast and [[clarified butter]], known as ''samn'' (سمن). It is baked in multiple layers |
'''Bint al-sahn''' ({{lang-ar|بنت الصحن|Bint as-Saḥn|daughter of the plate}}),<ref name="Caton">[https://books.google.com/books?id=nLk5tD5H5MsC&pg=PA46&dq=%22Bint+Al-Sahn%22&hl=en&sa=X&ei=HmUwU-LgOIn4oASjnoCoBg&ved=0CC8Q6AEwATgK#v=onepage&q=%22Bint%20Al-Sahn%22&f=false Yemen Chronicle: An Anthropology of War and Mediation - Steven C. Caton<!-- Bot generated title -->]. p. 46.</ref><ref>[https://books.google.com/books?id=i6VhfwCtVKIC&pg=PA26&dq=%22Bint+Al-Sahn%22&hl=en&sa=X&ei=HmUwU-LgOIn4oASjnoCoBg&ved=0CDsQ6AEwAzgK#v=onepage&q=%22Bint%20Al-Sahn%22&f=false From the Land of Sheba: Yemení Folk Tales<!-- Bot generated title -->]. p. 26.</ref> also known as '''sabayah''', is a [[Yemeni cuisine|Yemeni]] sweet dish made from a [[dough]], which is prepared by mixing white flour, eggs,<ref name=autogenerated1>[https://books.google.com/books?id=JNJiTaTaEocC&pg=PA129 Yemen - Anna Hestler, Jo-Ann Spilling<!-- Bot generated title -->]. p. 129.</ref> yeast and [[clarified butter]], known as ''samn'' (سمن). It is baked in multiple layers and served with [[honey]] on top<ref name="Caton"/><ref name=autogenerated1 /> and sprinkled with ''habbat as sowda'' (''[[Nigella sativa|Black Cumin]])'' |
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Bint al-sahn is |
Bint al-sahn is one of the most popular [[Yemen|Yemeni]] dishes (along with [[Shahi haleeb|shai haleeb]]). It is often translated as [[honey]] [[cake]] into [[English language|English]], but in reality falls more under the category of a rich, [[Flaky pastry|flaky]] bread with is served with honey and melted [[ghee]]. Like most breads, its best when it is fresh and warm. This recipe seems very simple in terms of the ingredients, however, it is not the easiest dish to make. For this reason, it is rarely found in Yemeni restaurants and it is something which is most often made at home. The most important thing is that the layers need to be paper thin. In order to achieve this, the dough needs to be the right consistency and you also need to let the dough balls relax so that it becomes easy to toss them out.<ref>{{Cite web|title=Bint Al Sahn|url=http://www.shebayemenifood.com/content/bint-al-sahn|access-date=2021-02-09|website=Sheba Yemeni Food}}</ref> |
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==See also== |
==See also== |
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Revision as of 11:21, 2 February 2022
 Bint al-Saḥn | |
| Place of origin | Yemen |
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| Main ingredients | white flour, eggs, clarified butter, honey and Nigella sativa |
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| Part of a series on |
| Arab cuisine |
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Bint al-sahn (Template:Lang-ar),[1][2] also known as sabayah, is a Yemeni sweet dish made from a dough, which is prepared by mixing white flour, eggs,[3] yeast and clarified butter, known as samn (سمن). It is baked in multiple layers and served with honey on top[1][3] and sprinkled with habbat as sowda (Black Cumin)
Bint al-sahn is one of the most popular Yemeni dishes (along with shai haleeb). It is often translated as honey cake into English, but in reality falls more under the category of a rich, flaky bread with is served with honey and melted ghee. Like most breads, its best when it is fresh and warm. This recipe seems very simple in terms of the ingredients, however, it is not the easiest dish to make. For this reason, it is rarely found in Yemeni restaurants and it is something which is most often made at home. The most important thing is that the layers need to be paper thin. In order to achieve this, the dough needs to be the right consistency and you also need to let the dough balls relax so that it becomes easy to toss them out.[4]
See also
References
- ^ a b Yemen Chronicle: An Anthropology of War and Mediation - Steven C. Caton. p. 46.
- ^ From the Land of Sheba: Yemení Folk Tales. p. 26.
- ^ a b Yemen - Anna Hestler, Jo-Ann Spilling. p. 129.
- ^ "Bint Al Sahn". Sheba Yemeni Food. Retrieved 2021-02-09.
- Food Cultures of the World Encyclopedia: [Four Volumes] - Ken Albala. p. 320.
- Departures and Arrivals - Eric Newby. p. 148.
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