Bint al-sahn

Bint al-Saḥn
	Bint al-Saḥn
Place of origin	Yemen
Main ingredients	white flour, eggs, clarified butter, honey and Nigella sativa
	Cookbook: Bint al-Saḥn;

Bint al-sahn (Arabic: بنت الصحن, romanized: Bint as-Saḥn, lit. 'daughter of the plate'),^[1]^[2] also known as sabayah, is a Yemeni sweet dish made from a dough, which is prepared by mixing white flour, eggs,^[3] yeast and clarified butter, known as samn (سمن). It is baked in multiple layers in an oven, which is served with honey on top^[1]^[3] and sprinkled with habbat as sowda (Nigella sativa).

Bint al-sahn is probably the absolute favorite Yemeni dish (along with shai haleeb). It is often translated as honey cake into English, but in reality falls more under the category of a rich, flaky, bread with is served with honey and melted ghee. Like most breads, its best when it is fresh and warm. This recipe seems very simple in terms of the ingredients, however, it is not the easiest dish to make. For this reason, it is rarely found in Yemeni restaurants and it is something which is most often made at home. The most important thing is that the layers need to be paper thin. In order to achieve this, the dough needs to be the right consistency and you also need to let the dough balls relax so that it becomes easy to toss them out.^[4]