With all the political unrest and inspiring uprisings of the Middle East I thought it was quite fitting that Tony pulled Yemen. Today is the beginning of a new era in the Arabic world and I hope for peace and democracy for all who seek it.
Lately our schedules have been such that we see each other and our home for approximately 2 hours a day. Thus, I needed to find a recipe that would fit in with our crazy life and stumbled upon Bint al Sahn. It's a Yemeni (and found in other Arabic countries) cake with honey. We're enjoying it today for breakfast.
Bint al Sahn (courtesy of arabicnews.com)
1 packet dry active yeast
1/4 cup warm water
3 cups flour
1 tsp. salt
4 large eggs, beaten well
3/4 cup ghee (recipe below)
Melted ghee or butter , for serving
warm honey, for serving
Directions:
Dissolve yeast in the warm water. In a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in 1/4 cup warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time.
Flour your hands and divide the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using a rolling pin. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee.
Let rest in a warm place for 45 minutes.
Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.
Ghee
Ghee is essentially clarified butter but has been cooked slightly longer to give it a nutty flavor.
Lately our schedules have been such that we see each other and our home for approximately 2 hours a day. Thus, I needed to find a recipe that would fit in with our crazy life and stumbled upon Bint al Sahn. It's a Yemeni (and found in other Arabic countries) cake with honey. We're enjoying it today for breakfast.
Bint al Sahn (courtesy of arabicnews.com)
1 packet dry active yeast1/4 cup warm water
3 cups flour
1 tsp. salt
4 large eggs, beaten well
3/4 cup ghee (recipe below)
Melted ghee or butter , for serving
warm honey, for serving
Directions:
Dissolve yeast in the warm water. In a large mixing bowl sift the flour and salt. Make a well in center of the flour mixture. Pour beaten eggs and the yeast mixture into the well in center of the flour mixture. Stir to blend and then kneed well. Slowly mix in 1/4 cup warm melted ghee, continuously kneed dough throughout this process. Continue kneading until dough is smooth and elastic. if dough seems to dry add a small amount of water at a time.
Flour your hands and divide the dough into 16 balls about the size of a large egg. On a lightly floured board place a dough ball and form into a very thin round shape, using a rolling pin. Brush a baking sheet with ghee. Place the completed round on the baking tray and brush well with melted ghee. Shape 7 more rounds. After completing each round place on top of the previous round, press the edges with fingertips and brush well with ghee. Repeat this process with the other 8 rounds . You will have 2 stacks on the baking sheet, be sure to brush the last round with the ghee.
Let rest in a warm place for 45 minutes.
Bake in a 350 degree Fahrenheit oven for 25-30 minutes until light golden brown. If you tap the base of the tray there should be a hollow sound to indicate the cakes are done.
Ghee
Ghee is essentially clarified butter but has been cooked slightly longer to give it a nutty flavor.Place 1/2 lb (2 sticks) butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium for 2 minutes. Then, reduce to low ans simmer. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 15-25 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture.Ghee does not need refrigeration and will keep in an airtight container for up to 1 month.
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