Bint Al-Sahn or Sabayah (“The Daughter of the Plate” a.k.a “The Concubine”) [بنت الصحن ]
July 25, 2010 by lamyaalmas
To make the VERY ELASTIC dough that is the secret of this recipe you will need:
1) 1 tsp of yeast dissolved in 1/4 cup of warm water
2) 4 eggs
3) 3 cups of white flour (I used North dakota)
4) 1/4 cup of water (in addition to the 1/4 of cup in which you have dissolved the yeast)
5) 1 tsp salt
6) 1/4 cup of melted butter(or ghee if you have some at hand)
In a bowl hand whisk the eggs, add the salt, water, yeast mixture and whisk well. Slowly add the flour and knead into a dough. Slowly pour the melted better and continue kneading until all the butter is incorporated. You can use a mixer for this, but we usually knead it by hand.
The dough takes on a yellowy color from the eggs and the butter!
OVEN MUST BE PREHEATED TO 400 degrees F.
Divide into 16 balls of equal size and cover so they do not dry up ( REMEMBER to flour the plate you put them on, so they do not stick to the plate). Let rise for about 20 min. You can use a rolling pin and start opening up each circle as big as you can–each one has to be so thin that you can literally see through it. Our yemeni mothers and sisters do th is by hand. I continue with my hand here, tossing it from one hand to the other. BE CAREFUL it does not break! It will be VERY thin, almost see through.
With a spoon sprinkle some melted butter onto a round metal oven dish (about 14 inch in diameter). Then place the first layer onto the butter–make sure the edges stick to the oven dish. Sprinkle more butter on this layer and repeat the process of opening up the balls of dough–basically repeat the previous three steps–until you get the to last one. Don’t sprinkle the top of this layer with butter, but rather brush it with some egg yolk and sprinkle some black seeds on it.
Place in the preheated oven about 20 minutes, until it rises and browns on the top. Serve with HONEY.
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A Yemeniyah's Recipes 
[…] during Ramadan. I used a light spinach filling, with feta cheese, and an egg. For the dough click here–I used half ingredients listed . If you are feeling particularly lazy you may use fillo dough […]
Finally, I find a recipe that is correct. My husband is from Yemen and he has been missing food from back home. He has been giving me names of food he wants me to try to make however every time i look it up on the internet he says it is wrong. That it is food from the Yemenite and not from the Yemeni. so now finally he says this one is correct! YAY! Thank you so much. If you have any other recipes i would love to know them.
So glad to hear this–i had the same problem so i decided to put this blog together :) I post the recipes as I make them so keep on checking. You can also subscribe so that as soon as i put up a recipe you will know. :) Happy cooking and let me know if you have any questions or need a recipe for a specific dish.
Also, let us know when you try anything out from the blog and share your experience and creativity. :)
i haven’t tried this one yet i still need a few things. My husband said that if i do it correctly then i should be able to flip through the layers like a deck of cards. hopefully i will be able to do it. i will definitely post my experience after my completion.
i just made it! i got so frustrated stretching the dough it kept tearing on me. i finally found a method that worked for me. i dont have a circle pan so i used a rectangle one.
but it came out great according to my husband. now he says he is expecting me to make it for him 3 times a week! ^_^
If you ever have someone coming from Yemen, or if you or your husband visit Yemen get a “Bint Al sahn” pan it will help you a whole lot in getting this right, and not being frustrated. It made my life so much easer. I tried this recipe a number of times, before i posted it. I wanted one that would work like a charm–because no on was able to give it to me with exact measurements and those who were were adding too much of this or that, and so i played with a lot of versions. Until i finally decided on this one.
3 times a week!!!!!!!!!!! When i make it my husband thanks me profusely, because one day i had him help me make it and he was like this is REALLY back-breaking! He helps me with it now, if i am making it for our guests–he takes the layers and sticks them onto the pain, and brushes the butter in between the layers. So i usually just make the dough and open up the layers.
This dish asks for you to be familiar with it, so try it a number of times :) With your husband wanting you to make it 3 times a week, that shouldn’t be a problem at all. :)
Hi Dr. Lamya Almas
i made this again for my husband as a surprise breakfast however as we were eating he mentioned that back in high school his step mom made the bint al sahn filled with ground beef in between the layers for international day at his school. i really want to try it but i am not quite sure how to go about it. any advice would be greatly appreciated. Thank you!
That’s another recipe called Buraik that we make with the same dough, but then we make ground beef, and boil eggs etc. etc. I will post it as soon as I make it my dear :) Wow, you are on a roll here.
i need some help in making bit al sahn my husband is from yemen and i really like this bread but i cant make it i am so dissappointed so if you can help me i will appreciate it thank you bye
Tell me my dear, how can i help you. No problem at all. Did you try the recipe and it did not work? It is pretty accurate, I worked on it so many times to get the measurements right. Which part is not working out? Let me know and I will gladly help you my dear.
I love Bint el Sahn and so do my kids and Egyptian husband, but I can never get the dough balls to be thin on the plate like my mom does by tossing it from one hand to another and with the pin you can never get it so thin. So we just wait eagerly for my mom’s visits or our visits to her to enjoy it.
Have you tried this dough? It’s different–i used to have the same problem, but this dough made it possible. Experiment with it. What you could also do is start with the pin and when it as thin as it will get put in in the pan and then stretch to the corners and will be thinner as you do. Nice to hear from you girl.
If I may, what I have found that works for me is first i roll the dough with a rolling pin as thin as i can. then i flour both sides so it slides around easily on my board. then ever so gently i stretch it from then center out like you would a pizza dough. i do this before i place it in my pan and then work the edges very carefully. I hope my method works for you.
I have gotten the approval of my husbands friends and family so I must be doing something right. ^_^
[…] Bint-al-sahn – Honey Cake made with many layers stacked together and served with honey or butter. Some recipes suggest spinach or meat filling for special occasions, but this explanation and picture describe the process clearly. […]
Thank you for this picture and this recipe… I am trying it for my blog now. I called on the spirit of my Ukrainian grandmother to bring the dough together and create the 16 little balls. It is very cold here today (26 F or -3 C) so I am letting them rest for a bit covered in my favorite tea towel.
Do you happen to have a recipe for Naqe’e Al Zabib? I read about it on Wikipedia and am curious to try a raisin drink.
You’re very welcome–i will ask around for the recipe. Never had it myself before.
[…] Bint Al-Sahn or Sabayah recipe comes from A Temeniyah’s Recipe blob via originally posted on July 25, 2010 by Dr. […]
Thank God!! Finally found a step by step Yemeni recipes! I’ve been googling of a Yemeni Recipe all these while and don’t find any.
Hopefully, after this you could share with us the Mandy recipes Ya!
Put up a Mandee recipe today :D I’ll post them as i make them–there’s so much variety in how to make Mandee.
Asalamu Alaikum
JazakAllahu khairn for this recipe. My husband is Yemeni and has asked me to make this several times. Unfortunately, I’ve never been able to find a recipe that seems to be correct. InshaAllah I will try your recipe soon.
Wa Alaikum Assalaam–
Wa Iyakum. Insha Allah it will work out this time, and let me know how it turns out. Always glad to hear of your successes at making Yemeni recipes. I think of all the countries in the MIddle East our recipes are less known than others.
Salam sister just want to ask you ,do we need to leave the dough rising coz it contain yeast , ? I want to try to make this , thank you for your recipes ,I love ur blog so much
Salaam Indah–
After you make the dough, you make little balls with it. You can let it rise a little but i don’t . I work with it right away. If you do then don’t let it rise a lot, or the layers will not be paper thin they will be rather thick.
Lamya
Hi sister Lamya.
So do you mean after we have made the dough, to start cutting it into balls right away, then let the balls rest for 20 minutes?
Dear sister الْحَمْدُ لِلَّهِ I made it yesterday it was so nice my husband also happy , I was having difficulty at the beginning when roll it until very thin but after a few layer its coming good, I did like you first I rolled it then I did it with the hands its more easy for me , thank you for the recipes
Asalamu Alaikum
MashaAllah!! This recipe is spot on. It is so delicious. I have made it two times for my husband and he has enjoyed it so much. JazakAllahu khairn sister for this recipe!
Wa Alaikum Assalaam–
Glad to hear it. You should post us a pic :D
I am sooo excited I found this recipe…I can’t wait to try it! Jazak allah khair!
So Amani, have you tried it? Let me know how it turned out.
Lamya
Thank you it has been difficult finding a good recipe. A Yemeni friend gave me a recipe and I tried yesterday it it was horrible so hard. Her recipe was totally different from yours no eggs and she lets it rise before baking it. Now I realize her Bint Assahn was not so elastic… I will try this one as soon as we can finish the horror I made. I wish I had checked online first I went blindly with her recipe.
Thanks to all those who tried and posted that gives me more confidence. i’m especially impressed by Dominique, your hubby must be a happy one!
So, Nora. How did your turns out?
Lamya
Hi! Would love to try this recipe, please confirm for me whether I would need to use Active Dry Yeast or would it be fine to use Instant Yeast? Thanks! :)
You can of course, but then don’t let it rest too much or even at all. Just go right ahead and start making it. If you let it rest too much, then the layers won’t be paper thin. Hope that makes sense. Let me know if you have questions, and let me know how it turns out.
Thank you, I shall be trying it inshaAllah this week and will let you know how it turns out! :))
You’re welcome. Yes, do let me know how it turns out insha Allah.
Hi Dr. Almas,
New love in my life who is Yemeni and I would like to make several items for him for Christmas, as he will be working the whole day. At any rate, my question is this, I live approx 40 minutes to one hour from his work (plus he is usually extremely busy and may not get to eat as soon as I bring the food)…How soon after cooking should the following items be served?
My Christmas Menu for my New Love :)
1. Lahuh
2. Yemen Fatah (lamb)
3. Salatat Yemeni (Should I make this on-site, because I was told it should not sit long?)
4. Bint al-sahn
5. Zhug (for the table…I have seen this as green in color and paste-like, is that correct? Because I also just saw a photo of it with a very deep red color.)
PLEASE HELP::::
I can cook and bake…but I am very unsure of myself for doing this…Do you think these items work well together and make a cohesive meal or should there be something else? Also, am I taking on too many items for a first timer? Would the cake alone be a great item to gift someone to show your affection for them?
I don’t know, I guess whatever I make, will really let him know how I see him integrated in my life. HELP and Thank you so much for your assistance.
OK Dr. Almas,
I have decided to only make the Lahuh and Zhug (as a my gesture, bc I was getting overwhelmed thinking about all o fthe other items).
Plus we have all of these other foods and desserts for the house, so I am packing him a care package of those things… OK, crisis averted. LOL…
BUT how do I make Tahini Honey Paste? Can it also go with the Lahuh?
Thanks
Candi
Tahini honey paste isn’t a Yemeni spread , so I don’t know. Your husband is very lucky :) to have you.
Sorry i have been traveling and have limited internet access. That was extremely ambitious of you– so glad that you narrowed it down :)
Dr. Almas,
Is there a Yemeni sweet spread or dip that can go with the Lahuh? I wanted to give him a sweet and a savory. Thank you so much for your beautiful comment (the first one)…
Cheers,
Candi:)
We usually use honey with butter.?or yoghurt blended with cilantro, green peppers, radishes, garlic, green onions ( just the green part), little cumin, salt to taste . You can make it thick and use it as a spread — although we soak the Lahoh in it and eat it with a spoon.
Thank you so much!!
mashalah you saved me ! i love your food i love your blog .
im yemeni but never lived in yemen and never had the pleasure of eating all these wonderful foods growing up. but lucky me ! now i get to make them for my family inshalah. so thank you so much :)
So glad that I could help you do that :) Alhamdullilah. I always struggled to find a website with Yemeni dishes, so I thought to myself why wait. Do it myself, and it is growing as you can see Maa Sha Allah. Enjoy and let me know how your recipes turn out and let me know if you have questions. I am still putting on recipes as I make them. I have been quite busy these past few weeks since the semester has started, and prepping for teaching takes such a long time. But I am getting there insha Allah :)
Asalamu Alaikum Sis,
Love your website, keep up the good work!
I have a question about the North Dakota Flour, I live in the UK and have never heard of it, what type of flour can I use? Plain Flour?
Wa Alaikum Assalam Sis Huda,
I thought i answered this questions. I would just use plain organic flour if I were you.
Almas
i have a comment about “bint al sahn”. being a yemeniah i was taught to make it by my mother at a very young age. it was frustrating until realized that the longer you let the dough sit out after youve cut them into “balls” the easier it will be for you to stretch it out onto the pan. dont let it sit out too long though- depends on how soft/hard your dough is and temperature in your house bc it can get to stretchy and difficult to handle.
Thank you :) Yes I do the exact same thing, and with this recipe I get it right every time Maa sha Allah. Don’t get frustrated anymore alhamdullilah.
Lamya
I’m Yemeni and I know sabayah is very famous and something we all love. But heres a little tip…
Instead of flatly the layers one on top of each other, you might wanna spread it like how they do at the pizza parlor and then with each layer you sort of put a lift to it like make air go underneath each layer, providing volume to your plate. In the end once its all cooked, this puffs the sabaya instead of it looking like a flat bread. Makes it more bigger, looking nice and also tastier.
Jazaaki Allah Khayr for the tip. Sabayah is one of those dishes that so many make differently, and have tips and tricks with :) Mine puffs up too in the middle when it is in the oven but then it flattens after I take it out of the oven and let it sit before serving.
Do you use plain flour or self raising ?
No just regular flour. If i ever use self-rising flour in any recipe i will make sure to note it clearly. I never use self rising flour any way. Barak Allahu Feek.
Lamya
Mash’Allah ya akhti………….nice recipe :)
I love this recipe the only thing i had a problem with the dough kept ripping on me. and it came out a bit dry. any idea to why? Thanks for the help. and love your blog.
Hmmm Nancy. If it dries out then it means that you aren’t covering it well maybe or the kind of flour you are using. So, try this and Insha Allah it works:
1) If your flour makes the dough a little hard, then use less than the amount I suggest. The dough has to be soft, and a LITTLE sticky. Or use another kind of flour–i use organic.
2) When you make the balls, place in a tray [with less flour sprinkled on the tray] and cover well and let them rise for 20 minutes. Then start opening them.
Let me know how that works for you. I hope insha Allah that it turns out great Insha Allah.
Thank you Nancy for loving my blog–I know I love you visiting my blog and benefiting.
Lamya
Omg so it’s in the oven and after twenty mins I took it out b the top and edges were brown and I let it sit for ten mins and went to open one layer but it’s so raw. Like its not flaking up, it’s still feels damp and uncooked. I put it in the oven covered this time. I’m kinda surprised Fter following recipe exactly y this happened
I don’t know what happened Mardhia. This recipe works for me every time alhamdullilah and as far as i know everyone who has used it. 20 minutes in the oven at such a high heat should cook it, i leave it less than that time and it puffs up and cooks beautifully. So, don’t know. If it is still your first time, then don’t worry. First time is always a little tricky. What flour are you using? Is your yeast active or has it expired? Just some things to consider.
Lamya
Salam Dr. Lamya, first of all let me thank you for all the great recipes you post, they’ve been a great inspiration to me not just in Ramadan, and they’ve blessed my Omani in-laws with a truly Yemeni experience (the other day I made the Khubz mulawwah for all of them, 40 pieces alhamdu lillah which kept me busy most of my evening). They also love Shafuut and I made Breek with the dough of this recipe which also turned out nicely.
However one question remains: I also tried to make Bint as-Sahn itself, but the layers were so thin that the top came off and the whole affair was pretty dry, not as I remember it… Perhaps I overcooked it? And I doubt that the butter they brought me from our neighborhood shop was margarine in reality, which foresaked the lovely buttery taste. Do you have any tips what to make better next time in sha Allah?
I had this problem once and I fixed it by putting the oven rack lower in oven. When it’s in middle or higher, face of sahn tends to brown while surface and insides haven’t had chance to cook thoroughly.
It could also be that your yeast was inactive. I’ve noticed w/ beginners the balls of dough tend to be bigger. That could also be the problem. Try letting it sit out a few min before baking as well. InshaAllah next time it turns out perfectly for you.
Samirah, try alot more butter in between each layer. Seems like your layers weren’t moist enough to stick to each other.
Yes, try more butter between the layers–or try better ghee. Margarine would not work. Also, maybe your dish is too big and you stretched the dough too much–and so it thinned out and without much butter in between them they dried out.
Lamya
Salam Dr. Lamya, I think it was probably a combination of both these factors: using a too large plate and margarine. But what can you you have to work with what’s at hand, because it was not my own house and kitchen. In sha Allah next time I’ll try home. And Sam, I’m not a beginner in this, that’s why I knew something was wrong. I’ve made Bint As-Sahn before but with another recipe (only two eggs and ten layers) but wanted to try this one as usually Dr. Lamya’s recipes turn out great and are easy to follow!
Yep, that too– not being in your own kitchen does make a difference :)
Lamya
Dr lamya thanks skimchi for this recipe. Picture looks beautiful, just like my mom used to make. It’s seems like there are a few details missing. First of you have to knead for at least 10 minutes and let dough rest then come back and knead it into a ball shape.. Makes it easier to cut into balls later. At this point dough has to sit at least 25 min covered securely w/ plate/ foil etc. unless your house is really warm or your dough is really soft then 15 min should be sufficient and u should start cutting into balls.
Sprinkle working surface w flour so balls don’t stick and make sure they aren’t touching. Let sit 15 min.
Take melted butter and begin patting/flattening your dough w hands and then u can proceed w rolling pin if that’s what your using. Also a baking sheet aka cookie sheet works really well for baking this in. Focus on stretching out edges making sure they’re not too thick. Continue each layer same way but remember to brush each layer w melted salted butter. Once you are done put little of egg wash on ” face” of dish and sprinkle black poppy seeds aka nigella seeds and let sit out for 20 min after u finish your last layer before u pop in preheated oven. Take out w its nice and brown. When ready to eat drizzle honey and enjoy! Always eat warm.
Tip: if u let sit out befor baking for more than 30 min you’ll get more of a spongey bread-like result and you won’t be as to see each individual layer and frankly just doesn’t taste as good not to mention goes against everything u worked so hard to achieve.
Maa Sha Allah Sam. I have never tried it this way, but maybe sometime I will and will let you know.I have tried numerous recipes, and all for me have failed. But this one i posted Alhamdullilah has worked great for me and i use it every time and alhamdullilah with success.
Lamya
Maa Sha Allah Sam. I have never tried it this way, but maybe sometime I will and will let you know.I have tried numerous recipes, and all for me have failed. But this one i posted Alhamdullilah has worked great for me and i use it every time and alhamdullilah with success. And jazaak Allah Khayr for your long and beneficial comment.
Lamya
Dr. Lamya Shukran alf murat
I lived in Yemen a short time and have been searching for this recipe for years!!!! im in the process of making this now and so far its going well. jazak allah kyir .
Afwan Socorro. Wa Iyakum. Let me know how it turned out :)
Lamya
Asalamu Alaykum wa ramatullah Dr. Lamya,
Jazakhallahum khairan for sharing your insight for all us Yemeni cooking challenged sisters and reader! I found your site last nite and woke up excited with vigor to try it out, inshaAllah I will let my community judge at the next masjid potluck ;) btw, because I cannot google a sabayah pan or know of anyone heading back to Yemen until ramadhan, can a small pizza baking pan suffice?
Wa Alaykum Assalaam —
Insha Allah let me know!
Yes it will if it big enough :)
Asalaam alaykum Dr. Lamya. I made this in the wee hours of the morning because I could not stop thinking about it (and I had an urge to bake). I remember having this bread only during Eid picnics, and it was always so hard to get a piece because everyone would devour it. I was so excited to make this becuase it had been such a long time since I had it. I’ve never made any Yemeni dish, nor do I cook any other type of Arabic food very often, but this turned out amazing! The dough was so easy to work with (very elastic) and my husband (who is Pakistani) was asking for seconds. Honestly, I wasn’t expecting such great results, alhamdu Lilah. I don’t have a round pan, so I baked it in a rectangular baking sheet. This is a do-again insha Allah! Jazak Allah khair.
P.S. I’m from Birmingham, AL and did my undergrad at the University of Alabama. (Now living in WV) I was happy to see that you live in AL :)
Wa Alaikum Assalaam Suzann,
So glad it worked out for you :) Maa Sha Allah. You must already be a good cook Maa Sha Allah.
Yes, I do live in Alabama. Moved down here in 2011 I believe it was to accept a tenure track position in Languages and Literature at Alabama State University. Alhamdullilah.
Lamya
Please, let me know – how much is a “cup” – in grams or mililiters! Thank you in advance!
One cup is 128 grams. You’re very welcome.
I made this today….My husband walked in from the Mosque and was very excited to see bint al-suhna. He asked me who made it…..lol. He tasted it and said it was good as his mother’s and aunt’s. Thanks for the recipe. The only thing I haf to change was adding some more flour.
Asak, I’m trying this recipe today! InshaAllah it works!!
But I wasn’t able to make 16 dough balls…only 12. Maybe I should make them smaller? Also, is it possible to use less ghee, or substitute it with anything?
Wa Alaikum Assalaam Sana,
How did it turn out? 12 is okay. You might want to start with 12 if you like so that they are easy to open, and then once you are a pro at his then make the balls smaller. Smaller balls means that the dough will be paper thin.
No, you cannot use less ghee because then it will be a dry dough that won’t turn out good. It’ll turn out very very dry and possibly won’t even make a Bint Assahn for you. I’ve never substituted it with anything else but butter. But be careful butter is kind of watery, so maybe hold off on a little of the water if you are using butter instead of ghee.
Hope that helps.
Lamya
Sana if you want a recipe that does not have butter or ghee in it, then here’s another similar one that just puts oil in between the layers: https://yemeniyah.com/2014/02/18/khobz-yafaii-%D8%AE%D8%A8%D8%B2-%D9%8A%D8%A7%D9%81%D8%B9%D9%8A/
Lamya
Do you think this could be made with millet (duhn) instead of white flour?
No it cannot be made with millet flour. Millet flour is crumbly, and this dough has to be very smooth and elastic. We use millet in other recipes, like lahoh but we have to add another flour because as i said the outcome is very crumbly.
Lamya
What type of flour to u use? When I follow ur recipe my bread comes out so hard and not together at all.
I use Arthur all purpose flour .
Salams,
Hi, I am Yemenese but grew up in America. My mother always made sabaya but I never took the time to learn how to make it (ugh the regrets!). I am married now and although I am a very good cook I can not seem to get sabaya right! I appreciate the simplicity of your recipe. However, can you tell me specifically what type of flour you use? You say white flour…is that bread flour or all purpose? Thank you in advance. :-)
Wa Alaikum Assalaam
I use King Arthur all purpose flour.
Let me know how it turns out.
Lamya
[…] Sabayah / Bint Al Sahn Yemeni Dessert by AYemeniah Recipes Blog […]
Since a long time i searching for this recipe..as i ate this at some yemeni friends party
In Sha Allah you make it and it turns out great.
Can you freeze the prepared sabayah for later use?
Definitely. I freeze all the time, and then when I am ready I take it out and let the oven heat up and then put it in right way. I do not thaw it, just leave it out for the few minutes for the oven to heat up. Hope that makes sense.
Lamya