Bint al-sahn recipe

A stack of paper-thin, ghee-brushed egg dough sheets baked into one round, topped with nigella seeds and soaked with warm honey.

2 hours and 20 minuteshard8 ingredients

Ingredients

• 400 g flour
• 4 eggs
• 170 g ghee
• 1 tbsp dry yeast
• 2 tsp salt
• 1 tbsp nigella seeds
• 150 g honey
• 60 ml water

How to make Bint al-sahn

1. Dissolve 1 tbsp of dry yeast in 60 ml of lukewarm water and leave 10 minutes until foamy.
2. Mix 400 g of flour with 2 tsp of salt, add 3 eggs, 170 g of melted ghee and the yeast, and knead for 15 minutes until the dough holds together; cover and rest 30 minutes.
3. Divide the dough into 10 to 12 balls of about 70 g, keeping one 90 g ball for the top, and let them rest another 30 minutes.
4. Heat the oven to 200°C and generously grease a 25 cm round pan.
5. Roll and stretch the first ball as thin as paper, lay it in the pan and brush it with melted ghee; repeat with every ball, stacking the sheets, using about 170 g of ghee in all.
6. Finish with the larger sheet, brush it with 1 egg yolk and sprinkle with nigella seeds.
7. Bake for 25 minutes until golden, then pour warm honey over the cake while the ghee is still bubbling and serve warm.

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