Bint al Sahn recipe (how to make Yemeni Honey Cake)

Preheat the oven to a warm setting (not hot) if your house is cold.

Combine 1 teaspoon of yeast with 1/4 cup of water to dissolve.

In a mixer (or by hand), mix together 4 cups of bread flour, 4 eggs, 3/4 cup melted butter, and the dissolved yeast mixture.

Knead the dough for about 10 to 15 minutes until it is not sticking to the sides of the bowl or your hands.

If the dough is too dry, add water a teaspoon at a time until the desired consistency is reached.

Divide the dough into 8 to 10 equal pieces and form each piece into a round ball.

Coat the dough balls lightly with oil and cover them, letting them sit for about 30 minutes.

Roll out each ball into a very thin layer, nearly see-through, using your hands or a rolling pin.

Place the first layer in a lightly oiled 14-inch cake pan and sprinkle melted butter on top.

Repeat the process with the remaining dough balls, layering them in the pan with melted butter in between.

For the top layer, instead of butter, spread one egg yolk on top and sprinkle black seeds over it.

Bake in the oven for 18 to 20 minutes until done.

Serve hot with honey on top.

Equipment Needed

Allergens