dessertYemeni

Bint Al-Sahn

Name: Bint Al-Sahn
Prep time: 80 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Yemeni
Ingredients: 500 g Flour; 3 pieces Eggs; 7 g Dry yeast; 200 ml Warm milk; 300 g Ghee; 250 g Honey; 2 tsp Nigella seeds; 1 tbsp Sugar; 1 tsp Salt

Bint Al-Sahn is a classic Yemeni dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Flour, Eggs, Dry yeast, Warm milk, Ghee, Honey and Nigella seeds, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Yemeni cooking, be sure to also explore our recipe for Fahsa.

Difficulty: hardPrep: 80 minCook: 35 minServes 8

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Ingredients

Flour500 g
Eggs3 pieces
Dry yeast7 g
Warm milk200 ml
Ghee300 g
Honey250 g
Nigella seeds2 tsp
Sugar1 tbsp
Salt1 tsp

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Dissolve the yeast and sugar in the warm milk and leave it ten minutes.

Step 2

Knead a soft dough from the flour, eggs, yeast mixture, salt and two spoons of ghee, and work it fifteen minutes.

Step 3

Let it rise somewhere warm for an hour, until doubled.

Step 4

Divide it into ten balls, oil them and rest them twenty minutes under film.

Step 5

Stretch the first ball by hand to the size of the tin, lay it in and brush it generously with ghee.

Step 6

Repeat with the rest, buttering every layer. Brush the top one too and scatter it with nigella.

Step 7🥧 Bake

Bake at 190 °C for thirty-five minutes and pour the honey over immediately, while the bread is hot.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Bint Al-Sahn carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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