Bint al-SahnLayered Honey Pastry

Name: Bint al-Sahn (Layered Honey Pastry)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Yemen
Ingredients: 600 g All-Purpose Flour; 7 g Active Dry Yeast; 250 ml Water (lukewarm); 1 pcs Egg (beaten); 6 g Salt; 150 g Ghee (melted); 120 g Honey (warmed); 20 g Sesame Seeds; 10 g Nigella Seeds

A Yemeni layered yeast pastry enriched with eggs and ghee and served with honey. Bint al-Sahn is traditionally prepared in several layered forms.

Prep

Cook

30m

Serves

Estimated

Nutrition

Per serving

515kcal

Calories

Protein

22g

Fat

71g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

600g
All-Purpose Flour
7g
Active Dry Yeast
250ml
Water (lukewarm)
1pcs
Egg (beaten)
6g
Salt

Layering

150g
Ghee (melted)

Topping

120g
Honey (warmed)
20g
Sesame Seeds
10g
Nigella Seeds

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Stir the active dry yeast into the lukewarm water and leave it until foamy.
02
Mix the all-purpose flour and salt in a large bowl, then add the egg and the yeast mixture. Knead until you have a smooth, soft dough.
03
Cover the dough and leave it to rise until slightly puffy.
04
Divide the dough into small balls. Roll each ball into a very thin round, brushing each sheet generously with melted ghee as you go.
05
Stack the sheets one on top of another in a greased round pan, folding the edges inward as needed so the layers fit neatly.
06
Brush the top with more ghee and sprinkle with the sesame seeds and nigella seeds.
07
Bake at 200°C (392°F) until deeply golden and cooked through.
08
Drizzle the warm honey over the hot pastry so it sinks into the layers.
09
Let the pastry rest briefly before slicing and serving.

Ratings & Reviews

No reviews yet.