Bint Al Sahn (“Daughter of the Dish”) is a traditional Yemeni dessert consisting of light, flaky dough topped with sesame seeds and honey. Yemenis make this golden dessert in all sizes some making an unbelievable amount of layers. I ranged this recipe down to fit my small family using a smaller pan and only 16 layers. Traditionally a special pan is used and actually makes the process much easier. The pan looks like a large cake pan. I would think using a dough machine to make really thin layers would be idea but I myself have never worked with one and I make my bread the old fashioned hand with my hands and a rolling pin. Typically the topping is golden which is a result of the egg wash however I used the last of my eggs for the bread so I was not able to get the golden topping.
After I made this dessert my husband walked in and knew what it was right away and was surprised that I had made it. His best friend growing up was Yemeni and he said the maid made it for them quite often. He grabbed some kiri cheese to have with his and I told him he had to make every dish into a Saudi dish lol. Saudis love bread, honey and kiri. And I think this sweet dish will easily be loved by everyone you share it with.
3 cups all-purpose flour
1/2 cup melted butter
1 teaspoon salt
1 teaspoon yeast
1/4 cup warm water
1 teaspoon sugar
black sesame seeds
egg yolk, beaten
1. In a small bowl add yeast, water and sugar. Allow to sit for 5 minutes until frothy. Meanwhile, in a large mixing bowl add flour, salt, yeast mixture, eggs, mix well. Add 1/4 cup of butter and knead well until a dough consistency is formed. Knead the dough for about 10 minutes.
2. Pre-heat oven to 400F. Divide the dough into 16 small golf ball sized balls. Grease the bottom and sides of a cake pan. Roll each dough so thin you can see through it and a size that will spread into the pan your using (10-12 cm). Place dough into pan, stretching the side carefully. Brush each layer with remaining butter until finished. Brush the top with egg wash and sprinkle with sesame seeds.
3. Bake for about 20 minutes until cake is golden, Drizzle honey all over the top of the cake and serve.