Bint al Sahn

Bint al Sahn Recipe from Yemen - Ingredients and Directions

Region / culture: Yemen | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 8

Introduction

Bint al Sahn, a traditional Yemeni dish, is a delightful and rich honey cake that is as much a feast for the eyes as it is for the palate. This layered pastry, known for its delicate, flaky layers soaked in melted butter and warm honey, is a staple in Yemeni cuisine and is often served during special occasions and gatherings. The combination of simple ingredients results in a dish that is both comforting and luxurious, making it a favorite among those who try it.

History

The origins of Bint al Sahn can be traced back to Yemen, where it has been a part of the culinary landscape for centuries. Its name, which translates to "daughter of the plate" in Arabic, reflects the dish's presentation and the affection with which it is prepared and served. Traditionally, Bint al Sahn is made to be shared, symbolizing hospitality and community. Over time, the recipe has been passed down through generations, with each adding their own touch, but always preserving the essence of this beloved dish.

Ingredients

1 packet of dry active yeast
0.25 cup of warm water
3 cups of flour
1 tsp of salt
4 large eggs, beaten well
0.75 cup of ghee
melted ghee or butter, for serving
warm honey, for serving

How to prepare

Dissolve the yeast in warm water.
Sift the flour and salt into a large mixing bowl.
Create a well in the center of the flour mixture.
Pour the beaten eggs and yeast mixture into the well in the center of the flour mixture.
Stir to blend and then knead well.
Slowly mix in 0.25 cup of warm melted ghee, continuously kneading the dough throughout this process.
Continue kneading until the dough is smooth and elastic.
If the dough seems too dry, add a small amount of water at a time.
Flour your hands and divide the dough into 16 balls about the size of a large egg.
On a lightly floured board, place a dough ball and form it into a very thin round shape using the heel of your hand.
A rolling pin may be used.
Brush a baking sheet with ghee.
Place the completed round on the baking tray and brush it well with melted ghee.
Shape 7 more rounds.
After completing each round, place it on top of the previous round, press the edges with your fingertips, and brush it well with ghee.
Repeat this process with the other 8 rounds.
You will have 2 stacks on the baking sheet, make sure to brush the last round with ghee.
Let the dough rest in a warm place for 45 minutes.
Bake in a 350°F (177°C) oven for 25 – 30 minutes until light golden brown.
If you tap the base of the tray, there should be a hollow sound to indicate that the cakes are done.
Best way to eat: serve hot with generous amounts of melted butter and warm honey on top.

Variations

While the traditional Bint al Sahn recipe is beloved, variations can include adding cardamom or saffron to the dough for additional flavor. Some versions also incorporate nuts or seeds between the layers for added texture.

Cooking Tips & Tricks

Achieving the perfect Bint al Sahn requires patience and practice. The key to its signature layers is rolling the dough as thinly as possible, which allows for the flaky texture once baked. Using ghee not only to mix into the dough but also to brush between layers, adds richness and helps achieve the golden color. Letting the dough rest before baking is crucial for the development of texture and flavor. Lastly, serving it warm ensures the honey and butter meld beautifully with the layers.

Serving Suggestions

Bint al Sahn is traditionally served warm with additional melted butter and warm honey drizzled on top. It pairs beautifully with black tea or Yemeni coffee, balancing the sweetness of the dish with the bitterness of the beverages.

Cooking Techniques

The technique of layering and brushing each dough round with ghee is crucial for achieving the characteristic flaky texture of Bint al Sahn. Baking at the right temperature ensures it cooks evenly without drying out.

Ingredient Substitutions

For those looking to make Bint al Sahn with alternative ingredients, coconut oil can be used in place of ghee for a dairy-free version. Whole wheat flour can substitute white flour for a heartier texture, though this will alter the traditional taste and feel.

Make Ahead Tips

The dough for Bint al Sahn can be prepared ahead of time and stored in the refrigerator overnight. Allow it to come to room temperature before rolling out and layering, ensuring the best texture in the final dish.

Presentation Ideas

Serve Bint al Sahn on a large platter, allowing the layers to be visible. Garnish with a sprinkle of ground cardamom or pistachios for color and flavor. A drizzle of honey on the platter adds to the presentation and invites guests to dig in.

Pairing Recommendations

Bint al Sahn pairs wonderfully with bitter Yemeni coffee or black tea, which helps cut through the sweetness and richness of the dish. For a more indulgent pairing, a sweet dessert wine can complement the honeyed notes of the pastry.

Storage and Reheating Instructions

Leftover Bint al Sahn can be stored in an airtight container at room temperature for up to two days. To reheat, warm in a 300°F oven for 10-15 minutes or until heated through. Avoid microwaving, as it can make the layers soggy.

Nutrition Information

Calories per serving

The calorie content of Bint al Sahn can be quite high, largely due to the ghee, butter, and honey. A single serving can range significantly in calories, so it's best enjoyed in moderation as part of a balanced diet.

Carbohydrates

A serving of Bint al Sahn is relatively high in carbohydrates, primarily due to the flour and honey. The exact carbohydrate content can vary based on the recipe's proportions and serving size, but it's important to consider this dish as a treat within a balanced diet.

Fats

The use of ghee and melted butter contributes to the fat content in Bint al Sahn. These fats are mostly saturated but are key to the dish's flavor and texture. Moderation is key when enjoying this rich dessert.

Proteins

Bint al Sahn contains a modest amount of protein, primarily from the eggs used in the dough. While not a significant source of protein, it does contribute to the overall nutritional profile of the dish.

Vitamins and minerals

While Bint al Sahn is not particularly known for its vitamin and mineral content, the eggs and ghee used in the recipe do provide some nutritional benefits, including vitamins A and D, along with minerals such as calcium and phosphorus.

Alergens

Common allergens in Bint al Sahn include gluten (from flour) and dairy (from ghee and butter). Those with sensitivities or allergies to these ingredients should exercise caution.

Summary

Bint al Sahn is a rich, indulgent dish best enjoyed on special occasions. While it provides some nutritional benefits, it is high in carbohydrates, fats, and calories, and contains potential allergens.

Summary

Bint al Sahn is a traditional Yemeni honey cake that offers a rich, sweet experience with its flaky layers soaked in butter and honey. While indulgent, it's a dish that speaks to the heart of Yemeni hospitality and tradition. With careful preparation and an appreciation for its history, Bint al Sahn can be a delightful addition to any gathering, offering a taste of Yemeni culture and cuisine.

How did I get this recipe?

The first time I saw this recipe, I was captivated. It was given to me by my dear friend Fatima, who had learned it from her grandmother. Bint al Sahn, or "daughter of the plate," is a traditional Yemeni dish that is typically made for special occasions and celebrations. As soon as I tried it, I knew I had to learn how to make it myself.

Fatima invited me over to her house one afternoon to show me how to make Bint al Sahn. The first step was to prepare the dough, which is a simple mixture of flour, water, sugar, and ghee. We kneaded the dough until it was smooth and elastic, then let it rest for a while to allow the gluten to relax.

While the dough was resting, Fatima began to prepare the filling for the Bint al Sahn. She mixed together a combination of honey, ghee, and ground cardamom to create a fragrant and sweet paste that would be spread over the dough before baking.

Once the dough had rested, Fatima rolled it out into a thin sheet and spread the honey mixture evenly over the surface. She then rolled the dough into a tight log, like a cinnamon roll, and placed it on a baking sheet to bake in the oven.

As the Bint al Sahn baked, the sweet aroma of honey and cardamom filled the kitchen. When it was ready, Fatima pulled it out of the oven and let it cool slightly before cutting it into slices and serving it on a beautiful platter.

I took a bite of the warm, flaky pastry and was instantly transported back to my childhood. The flavors of honey and cardamom reminded me of the desserts my own grandmother used to make, and I felt a deep sense of nostalgia and connection to my heritage.

From that day on, Bint al Sahn became a staple in my own kitchen. I would make it for family gatherings, holidays, and any time I wanted to feel connected to my roots. Each time I made it, I would think of Fatima and her grandmother, and the bond we shared over this simple yet delicious recipe.

Over the years, I have passed down the recipe for Bint al Sahn to my own children and grandchildren. I have shared it with friends and neighbors, and each time I do, I feel a sense of pride and joy in preserving this tradition and passing it on to the next generation.

As I sit here, surrounded by the laughter and chatter of my loved ones, enjoying a slice of Bint al Sahn, I am filled with gratitude for the recipes and traditions that have been handed down to me. They have brought me comfort, joy, and a sense of belonging, and I know that they will continue to do so for generations to come.