Bint al Sahn)
A decadent dessert.
1 packet dry active yeast
1/4 c warm water
3 c. flour
1 t. salt
4 large eggs, beaten well
3/4 c. ghee (see full listing of recipes)
Melted ghee or butter , for serving
warm honey, for serving
Dissolve yeast in the warm water. Into 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 the 1/4 c. 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 dive 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 the heel of your hand. A rolling
pin may be used. 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.
Best way to eat:Serve hot with generous amounts of melted butter
and warm honey on top
Note: The traditional way of eating this is to break off pieces
with the fingertips and dip into butter and honey that remains on
the serving platter. It may also be served by cutting it into wedges
and spooning butter and honey remaining on the serving platter over
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