bint al-sahn

{{Short description|Yemeni pastry}}

{{Infobox Prepared Food|name=Bint al-Saḥn|image=Bint al Sahn.png|caption=Bint al-Saḥn|country=Yemen |main_ingredient=white flour, eggs, vanilla extract, baking powder and cinnamon}}

{{Arab cuisine}}

Bint al-sahn ({{langx|ar|بنت الصحن|Bint as-Saḥn|daughter of the plate}}),Yemen Chronicle: An Anthropology of War and Mediation — [https://books.google.com/books?id=nLk5tD5H5MsC&dq=%22Bint+Al-Sahn%22&pg=PA46 Steven C. Caton. p. 46.][https://books.google.com/books?id=i6VhfwCtVKIC&dq=%22Bint+Al-Sahn%22&pg=PA26 From the Land of Sheba: Yemení Folk Tales]. p. 26. also known as sabayah, is a Yemeni pastry made from a dough, which is prepared by mixing white flour, eggs,[https://books.google.com/books?id=JNJiTaTaEocC&pg=PA129 Yemen - Anna Hestler, Jo-Ann Spilling]. p. 129. yeast and clarified butter, known as samn (سمن). It is baked in multiple layers and typically served with honey and sprinkled with habbat as sowda (Nigella sativa, black cumin).

Bint al-sahn is one of the most popular Yemeni dishes (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 pastry with is served with honey and melted ghee. Like most breads, it is best served fresh and warm. Despite the simple ingredients, making the dough is technically challenging. 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 the dough balls must be allowed to relax so that it becomes easy to toss them out.{{Cite web|title=Bint Al Sahn|url=http://www.shebayemenifood.com/content/bint-al-sahn|access-date=2021-02-09|website=Sheba Yemeni Food}}