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Desserts

Bint al-Sahn Sweet

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20 minutes (plus rising)
Prep
24 minutes
Cook

Ingredients

  • 400 g (3 1/4 cups) plain flour
  • 7 g (2 1/4 tsp) instant yeast
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 egg
  • 250 ml (1 cup) warm milk
  • 150 g (2/3 cup) butter or ghee, melted, divided
  • 100 g (5 tbsp) honey, for drizzling
  • 1 tbsp black sesame or nigella seeds, for garnish

Method

  1. In a large bowl, mix the flour, yeast, sugar and salt.
  2. Add the egg and warm milk, and mix until a soft dough forms. Knead for 6-8 minutes until smooth and elastic.
  3. Cover and let rise in a warm place for 45-60 minutes, until doubled in size.
  4. Preheat the oven to 200°C (400°F) and grease a round baking dish.
  5. Divide the dough into 8 portions. Roll each portion out thinly, brush generously with melted butter, and stack the layers on top of each other in the prepared dish, brushing butter between each layer.
  6. Bake for 22-25 minutes, until golden brown and cooked through.
  7. Remove from the oven and immediately drizzle generously with honey and any remaining melted butter.
  8. Sprinkle with black sesame or nigella seeds and serve warm, torn into pieces.

Introduction: This richer, more indulgent take on bint al-Sahn leans fully into its dessert identity, with extra layers of butter and a generous honey glaze, often served at celebrations and gatherings as a sweet finale rather than alongside a savoury meal.

Cultural Background: This richer, more indulgent take on bint al-Sahn leans fully into its dessert identity, with extra layers of butter and a generous honey glaze, often served at celebrations and gatherings as a sweet finale rather than alongside a savoury meal.

Tips: Roll the layers as thin as possible and be generous with butter for the flakiest, most indulgent texture. Drizzle the honey while the bread is still hot so it soaks in fully. This version is richer than the everyday side dish, making it suitable as a standalone sweet.

Variations: Add a sprinkle of crushed pistachios along with the sesame seeds. Use a mix of honey and date syrup for a deeper sweetness. Add a touch of rosewater to the honey glaze for a fragrant floral note. Vegetarian as written; not easily converted to vegan, as egg and dairy are central to this richer version’s texture.

Storage: Store wrapped at room temperature for up to 2 days.

Reheating: Warm in an oven at 160°C (325°F) for 5-8 minutes to refresh the flaky texture.

Nutrition: Per serving (approx.): 380 kcal, 7 g protein, 48 g carbohydrates, 18 g fat, 1 g fibre.

FAQs:

Q: How does this differ from the everyday side version?

A: This dessert version uses richer dough (with egg and milk) and more butter and honey, making it sweeter and more indulgent, suited to celebrations rather than everyday meals.

Q: Can I prepare this ahead for a party?

A: Yes, bake ahead and add the honey glaze just before serving for the best fresh texture.

Q: What’s a traditional garnish for this dessert?

A: Black sesame seeds or nigella seeds are classic, sometimes alongside crushed nuts.

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