 Bint al-Saḥn | |
| Place of origin | Yemen |
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| Main ingredients | white flour,eggs,vanilla extract,baking powder andcinnamon |
| Part of a series on |
| Arab cuisine |
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Regional cuisines
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Holidays and festivals |
Bint al-sahn (Arabic:بنت الصحن,romanized: Bint as-Saḥn,lit. 'daughter of the plate'),[1][2] also known assabayah, is aYemeni pastry made from adough, which is prepared by mixing white flour, eggs,[3] yeast andclarified butter, known assamn (سمن). It is baked in multiple layers and typically served withhoney[1][3] and sprinkled withhabbat as sowda (Nigella sativa, black cumin).
Bint al-sahn is one of the most popularYemeni dishes (along withshai haleeb). It is often translated ashoneycake intoEnglish, but in reality falls more under the category of a rich,flaky pastry with is served with honey and meltedghee. Like most breads, it is best served fresh and warm. Despite the simple ingredients, making the dough is technically challenging. 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 the dough balls must be allowed to relax so that it becomes easy to toss them out.[4]
