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Brunch News – Yemeni Bint-al-Sahn

27 Mar

Honey Cake at Night
Egg Sandwich for Brunch

Dessert or Brunch

Sixteen layers of egg bread goodness goes into this family size “loaf” or maybe I should say “biscuit”.  We ate half with a honey butter dip for dessert and then egg sandwiches for brunch the next day. The dough came together quickly and creating the layers became a zen filled repetition of  care and touch.

This Bint Al-Sahn or Sabayah recipe comes from A Temeniyah’s Recipe blog via originally posted on July 25, 2010 by Dr. Lamya Almas. She creates a 14 inch diameter cake in a special pan made for this type of cake. I have a temperamental gas oven, but a great convection toaster oven so mine was made to about a 9 inch diameter without a pan.

Take the time to make ghee if you do not have any on hand. Removing the milk solids from the butter will help lubricate the layers and give you the most flakiness for your efforts.

If you prefer a more visual presentation step by step pictures are available on Flikr at Yemen – Bint-Al-Sahn

Ingredients

Ingredients

Cake

1 t. Yeast
1/4 C. Water, Warm
4 Eggs
3 C. Flour, All Purpose
1/4 C. Water
1 t, Salt, Table or Kosher
1/4 C. Ghee or Butter, Melted

Construction

1/2 C. Ghee
1 Egg
Sesame or Poppy Seed Sprinkle

Dip

~1/4 C. Honey
~1/4 C. Ghee

Brunch – 4 egg sandwiches

3 Eggs
4 Slices Cheese

Instructions

Creating the Dough

Creating the Dough

Cake

1. Proof yeast in warm water.

2. Whisk eggs, salt and water.

3. Add yeast mixture and combine well.

4. Add to flour and mix until dough forms.

5. Add ghee and knead until incorporated.

Making the Golf Balls

Making the Golf Balls

6. Divide into 16 golf ball sized balls.

7. Cover with a tea towel and rest while oven preheats to 400 degrees F.

Forming the Layers

Forming the Layers

Construction

9. Place parchment or non-stick aluminum foil on shallow pan or cookie sheet.

10. Brush with light coating of ghee.

11. Roll or stretch each ball by hand or rolling-pin as you would a very thin pizza dough. It will almost be seen through and can tear easily.

12. Place layer on ghee coated sheet and brush lightly with more ghee.

13. Repeat the stretch ~ place ~ ghee process until you place the top layer.

14.  Beat remaining egg and brush on top and sides of cake.

Stack Progress

Half Way, Complete Stack, and Egg Washed Top

15. Sprinkle with optional poppy or sesame seeds.

16. Place in the preheated oven for 20 minutes, until it rises and browns on the top.

Finished Cake

Cool slightly and cut into 8 pieces

Dip

17. Mix enough ghee and honey in a 1:1 ratio to give each person ~3 Tablespoons for each piece of cake.

Brunch

1. Fry 3 eggs in a large pan until thin and firm.

2. Separate cake slice roughly in half by pulling gently apart.

3. Place sections of egg and slice of cheese on bottom part of slice.

4. Broil bottom half until cheese is bubbly and starting to turn brown.

5. Replace top of slice on melted cheese.

Next Time

I would be more careful when spreading the ghee on each layer so that the edges stick together more and puff less.

I might try a non melting cheese (chevre or feta) and some cooked spinach between the layers.

My husband is campaigning for nutella  (hazelnut spread) and mini marshmallows… but that’s just his obsession with s’mores showing again.

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1 Comment

Posted by on 27 March 2011 in Brunch News, Yemen

 

Tags: , , , , , , ,

One response to “Brunch News – Yemeni Bint-al-Sahn

  1. Dr. Lamya Almas

    27 March 2011 at 18:36

    Thank you for sharing my cooking blog Yemeniyah.wordpress.com and commenting on my recipe.

    Yours sincerely,

    Lamya

     

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