Saturday, March 27, 2010

Yemen - Bint al Sahn

This honey cake is traditionally served with every meal.


* Sachet of yeast
* Quartre of a cup of warm water
* 3 cups of flour
* 1 tsp salt
* 4 eggs, beaten
* 1 cup butter, melted
* honey for serving

Dissolve the yeast in the warm water and set aside.

Sift the flour and salt into a bowl.

Make a well and add the beaten eggs and the yeast mixture.

Stir together and knead for a few minutes. Adding more flour if the dough is too moist.

Add three quarters of the melted butter.

Knead the butter into the dough. Next, divide the dough into 5 or 6 small balls, each slightly bigger in size than the next.

Flatten the balls and build them up on a greased oven tray to make a small pyramid. Brush each flattened ball with melted butter before adding it to the stack to stick them down. Press down firmly and brush with butter

Bake at Gas Mark 4 for 25-30 minutes.

Pour honey over the cake and serve. In Yemen, they break off small pieces of cake and mop up the excess honey around the plate.

This isn't the prettiest food I've ever made but it was surprisingly delicious. I thought it'd be too sweet but the lack of honey actually in the cake really works and the combination of cake and honey taste really balanced together. The cake is spongy and soaks up the honey nicely too. Yum!


  1. Thank you for these wonderful pictures Emma. There is certainly a wide variety of shapes and recipes for this dish. I will be trying to make this tonight for my family as well and appreciate having pictures to follow!

    1. Aw you're welcome Nancy, happy to help :) I hate recipes with no pictures it makes it harder to see what you're meant to do. Thanks for your comment x