RCI-BR.001.0028.001
Bint al Sahn
Honey cake. The traditional way of eating this is to break off pieces with the fingertips and dip into butter and honey that remains on the serving platter.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- packet dry active yeast1 unit
- ¼ cup
- 3 cups
- 1 tsp
- eggs4 largebeaten well
- ¾ cups
- melted ghee or butter1 unitfor serving
- warm honey1 unitfor serving
Method
1
Dissolve the packet of active dry yeast in ¼ cup warm water and let sit for 5 minutes until foamy.
2
Combine 3 cups flour and 1 tsp salt in a large mixing bowl, creating a well in the center.
3
Pour the activated yeast mixture and 4 beaten eggs into the well, then gradually mix in the flour until a dough begins to form.
3 minutes
4
Knead the dough for 10 minutes until smooth and elastic, adding small amounts of water if needed to reach a soft, workable consistency.
10 minutes
5
Cover the dough with a damp cloth and allow to rise at room temperature for 15–20 minutes until slightly puffed.
20 minutes
6
Divide the dough into 8 equal portions and roll each into a thin sheet approximately ¼-inch thick, working with your hands or a rolling pin.
5 minutes
7
Heat ¾ cup ghee in a large, shallow baking pan or wide skillet over medium heat until shimmering.
8
Layer the dough sheets one at a time in the hot ghee, brushing or drizzling ghee between each layer to create a flaky, rich texture.
3 minutes
9
Once all layers are stacked, cook over medium-low heat for 8–10 minutes until the bottom is golden and set.
10 minutes
10
Cut the pastry into diamond or square pieces while still in the pan, then carefully flip sections to cook the other side for 5–7 minutes until golden brown.
7 minutes
11
Transfer the cooked bint al sahn to a serving platter and immediately drizzle generously with melted ghee or butter and warm honey.
2 minutes
12
Serve warm, allowing guests to break apart the pastry pieces and enjoy the flaky layers with the honey and ghee.