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|Time||1 hour +|
Bint al-sahn (Arabic: بنت الصحن), or Sabayah, is a layered puff-pastry traditionally made in Yemen, and now popular in other regions. Its process is tedious and time-consuming.
- 6 C of white all-purpose flour
- 2 C of semolina
- 1 T of salt
- 1 T of sugar
- 1 tsp. dried yeast
- 3 C of lukewarm water
- ¼ C of warm milk
- 2 T of vegetable oil
- 2 eggs
- ½ C warm margarine (or melted butter)
- 2 T of black cumin (Nigella sativa) and sesame seeds (optional)
- Mix yeast and warm water. Stir. Add warm milk.
- Add salt, sugar, vegetable oil and eggs to water, milk and yeast mixture. Stir.
- Combine flour and semolina to above mixture. Thoroughly mix and knead into a dough.
- Cover dough and let it sit until dough rises.
- Take out from dough smaller portions and form into smaller balls. Place balls of dough on flat surface lined with flour to prevent sticking.
- Begin to work each smaller dough ball separately, by stretching and folding the dough over itself multiple times. This stretching and folding process helps produce an aery and light-textured dough.
- Let dough balls rest for 10–15 minutes.
- Prepare flat working surface with margarine rubbed on surface. Begin to roll-out each ball of dough, flattening each ball of dough until very thin.
- Baste each flattened piece of dough with warm margarine or melted butter. After basting, sparingly sprinkle each dough piece with a pre-prepared mixture of crushed almonds, pistachios, black cumin and sesame seeds.
- Place each completed and flattened piece of dough one on top of the other (each dough ball completely rolled out very thin, basted, and stacked one on top of the other).
- Bake in oven. Serve with honey.