🍯 Bint al sahn (Yemeni honey bread)

Name: Bint al sahn (Yemeni honey bread)
Total time: 90 min
Yield: 6
Cuisine: Yemen · Arabian Peninsula
Ingredients: 500 g plain flour; 3 eggs; 1 tsp instant yeast, 1 tsp sugar, 1/2 tsp salt; About 180 ml lukewarm water; 120 g ghee, melted; 4 tbsp honey; 1 tsp nigella seeds

Origin: Yemen · Arabian Peninsula

576kcal

per serving · 150 g

384kcal

per 100 g

12 gProtein8 g / 100 g

24 gFat16 g / 100 g

78 gCarbs52 g / 100 g

Bint al sahn is a Yemeni sweet bread made of many paper-thin layers of egg-enriched dough brushed with ghee, baked into a tall, golden round. It is crisp on top and soft and flaky inside, and is served warm, drenched in honey and sprinkled with black nigella seeds. It is torn apart by hand and shared, often with a cup of tea.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: egg, ghee, honey

Contains glutenbecause of: flour

Contains dairybecause of: ghee

Not keto52 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

flouregggheehoneynigella seeds

Recipe

6 servings90 min

Ingredients

500 g plain flour
3 eggs
1 tsp instant yeast, 1 tsp sugar, 1/2 tsp salt
About 180 ml lukewarm water
120 g ghee, melted
4 tbsp honey
1 tsp nigella seeds

Method

Mix the flour, yeast, sugar and salt, add the eggs and enough water to knead a soft, smooth dough for 10 minutes.
Divide into 12 balls, brush them with ghee, cover and rest for 30 minutes.
Stretch each ball into a very thin round on an oiled surface and brush with ghee.
Stack the rounds in a greased 22 cm round tin, folding the edges in, and brush the top with ghee.
Bake at 180 °C for 35–40 minutes until deep golden.
Pour the honey over the hot bread, sprinkle with nigella seeds and serve warm.

How to make it lighter

Ghee adds most of the fat: brushing the layers thinly instead of soaking them saves a lot — 1 tbsp ghee is about 110–120 kcal.
Drizzle 1 tablespoon of honey per serving at the table rather than soaking the whole bread.
It is rich: one wedge with tea is a full dessert.

History

The Arabic name literally means “daughter of the plate”. It is a celebrated dish of Yemeni home baking, served to guests, at weddings and family gatherings, and during Ramadan. Yemeni restaurants across the Gulf now also offer it as a dessert.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →