Bint Al Sahn

Honey cake of paper-thin buttered layers, drenched in honey and nigella.

Ingredients

• 3 cups Flour
• 3 Eggs
• 1 tsp Yeast
• 1 cup Ghee
• ¾ cup Honey
• 1 tsp Nigella seeds
• 1 tsp Salt
• ¾ cup Warm water

Method

1. Make the dough — Knead the flour, eggs, yeast, salt and water into a soft, elastic dough.
2. Rest the dough — Cover and leave for 1 hour, then divide into ten balls.
3. Roll paper-thin — Roll each ball out as thinly as possible and brush generously with melted ghee.
4. Layer them — Stack the sheets in a round pan, brushing ghee between every layer.
5. Bake — Bake at 200°C for 25 minutes until golden and puffed.
6. Bint Al Sahn is ready — Pour honey over the hot cake and scatter with nigella seeds.

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• Saltah
• Mandi
• Zurbian
• Fahsa
• Haneeth
• Masoub