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Bint Al-Sahn - Honey Cake Pie
Always served as a first course on special occasions, Bint al-Sahn can also be eaten with the meal. However, it makes an excellent breakfast dish or a fine dessert. Makes two pies.
- 4 cups flour
- 1/2 teaspoon salt
- 1 package yeast, dissolved in 1/2 cup of warm water
- 5 eggs, beaten
- 3 tablespoons milk
- 1 cup butter, melted
- 1 cup honey
Thoroughly mix flour and salt in a mixing bowl, then set aside.
Combine yeast, eggs and milk, then pour over flour and knead into dough, adding more milk or flour if necessary. Cover and allow to stand in a warm place for an hour.
Butter two pie plates and set aside.
Divide dough into 12 pieces and form into balls, then re-cover and allow to stand for 30 minutes. Roll each ball to the size of a pie plate. Place a rolled piece in pie plate, then brush with butter. Continue the same method – 6 for each plate.
Mix remaining butter with the honey, then brush heavily tops with this mixture. Bake in 180 C (350 F) preheated oven for 25 minutes or until top turns golden brown. Remove from oven then pour half remaining butter-honey over the tops. Allow to stand for 10 minutes, then serve with each diner adding some of remaining butter-honey mixture to taste.