🍯 Bint al-Sahn (Yemeni Honey Cake)

Method

1. Melt the cup of ghee over low heat and let it cool slightly, and warm the 1/2 cup of water until lukewarm, warming the 1/2 cup of milk with it if you have it.

2. In a large bowl, mix the 4 cups of flour with the teaspoon of yeast, the tablespoon of sugar and 1/2 tsp salt.

3. Add 3 eggs and the lukewarm water and knead for 10 minutes into a very soft, smooth dough; cover and let it rest for 30 minutes.

4. Divide the dough into 12 small, equal balls and cover them with a cloth so they don't dry out.

5. Grease the work surface and your hands with ghee and stretch each ball with your fingers until thin and translucent enough to see the surface through it.

6. Grease a round tray with ghee and stack the sheets on top of each other, brushing every layer generously with melted ghee before adding the next.

7. Beat the remaining egg and brush the top with it, sprinkle with black seed if using, and let it rest for 20 minutes while you heat the oven to 180°C.

8. Bake at 180°C for 35 minutes until deep golden and the layers have puffed.

9. Warm the cup of honey over low heat for 2 minutes until runny.

10. Pour the warm honey over it as soon as it comes out of the oven, then cut and serve hot.

💡 2 more secrets for this dish in the Tahwa app (Plus).