Bint al-sahn
 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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| 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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