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| Daughter of the plate |
Bint Al-Sahn is a Yemeni dessert that is popular in some Arab countries, and is often served on special occasions. It consists of several layers of dough sheets, and is prepared from flour, eggs, ghee, yeast, salt, and sugar, and decorated with black seeds. After baking, drizzle the dish with honey.
the components:
2 cups flour
1 egg
1/2 cup ghee
1 teaspoon instant yeast
1/2 teaspoon salt
1/4 cup sugar
1/2 cup warm milk
Black bean for garnish
Honey for sprinkling
How to prepare:
In a large bowl, mix flour, yeast, salt, and sugar.
Add the egg and ghee, and knead the ingredients well until a smooth dough is formed.
Gradually add the warm milk and continue kneading until the dough becomes firm and smooth.
Cover the dough and let it rise for about an hour.
After fermentation, divide the dough into small balls.
Use a rolling pin to flatten each ball into a thin, circular disc.
Heat a frying pan over medium heat, and bake the dough disk on both sides until it becomes golden in color.
Serve the Bint Al Sahn hot with a drizzle of honey and black seed on top.
You can improve the flavor of the dough by adding a teaspoon of orange blossom water or rose water.
To get more layers, repeat the rolling and baking process two or three times.
You can use liquid honey instead of solid honey to drizzle the pan on the plate after baking.
To add extra flavor, sprinkle the plate with ground cinnamon or chopped pistachios.