Cakes, Pastries & Pies > Middle Eastern Recipes > Bint al Sahn >
Bint al Sahn
Yemeni honey cakes
1 pkg. (1/4-ounce or 2-1/4 tsp.) active dry yeast
1/4 C warm water
1-3/4 C flour
1 tsp. salt
3/4 C clarified butter (ghee)
4 large eggs, beaten
Warmed honey (to serve)
In a bowl, dissolve yeast in warm water; set aside for about ten minutes or until mixture foams. In another bowl, sift together flour and salt. Form a well in the center; add beaten eggs and yeast mixture. Stir to blend. Slowly mix in 1-1/2 cups of clarified butter until mixture forms a dough; knead until smooth and elastic. Flour hands to divide dough into sixteen equal pieces. Place dough balls on a lightly-floured work surface; form into thin rounds using hands or a rolling pin. Lightly coat a baking sheet with clarified butter; place an even layer of rounds on baking sheet and brush with more clarified butter. Add more rounds atop the rounds on the baking sheet; press edges to seal and brush liberally with more clarified butter. Repeat process with remaining dough rounds, making sure to brush with more clarified butter. Set baking sheet aside to rise in a warm place for about forty-five minutes. Transfer to pre-heated 350-degrees F oven and bake for about twenty-five minutes or until stacked rounds are a light golden brown. Remove from oven and allow to cool slightly; drizzle cakes with warmed honey and serve.
Similar recipe: Honey Cake (The Pirates Table).
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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