Bint As’sahen (بنت الصحن)

Bint As’sahen (بنت الصحن)

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بنت الصحن ـ عربي

Bint As’sahen is a traditional Yemeni dish that means “daughter of the plate.” It is one of the dishes people make whenever they have guests for lunch or when they are celebrating a special occasion. One of the main ingredient is Ghee. Since there is no Ghee here that is similar to the one in Yemen, I make Bint As’sahen with salted butter. For this recipe, you will need to use your hands, so make sure to clean them. Bint As’sahen is similar to a croissant. However, the shape is different and people pour honey on it.
To make Bint As’sahen’s, you need a 14” round pan. The dough should be soft and elastic. You will use your hands, so keep your hands greased with butter to make it easy to work with the dough.

After you make the dough, you will divide it into about 10 balls. The balls will not be perfectly round and will be sticky. Don’t worry. Just grease your hands and then roll each one into a clean circle.


Women in Yemen use their hands to stretch the dough. They move the dough from one hand to the other until they have a big circle that is almost see-through. I know it is difficult and will take practice, but don’t worry; you don’t have to do that. I use the rolling pin to stretch the dough as much as I can. Then I move the dough to the pan and I stretch it with my fingers until it reaches the edge of the pan.


I drizzle some butter on top of each layer.


I brush the last layer with the egg yolks and sprinkle the black seeds on top




  • 1 tbsp. Yeast
  • 1 cup warm water
  • 4 Eggs (Keep the yolks of two eggs aside for later.)
  • 2 sticks of butter, melted
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tbsp. Black seeds
  • Honey (as desired)


  1. Mix warm water, yeast, salt and sugar in a bowl.
  2. Add half of the butte, the whole eggs, and the egg whites.
  3. Knead with your hands until you get soft elastic dough.
  4. Cut the dough into about 10 pieces. Then place them on clean floured surface.
  5. Grease your hands with butter and then roll the pieces into balls.
  6. Grease a 14” round pan.
  7. Use a rolling pin to stretch one ball as much as you can.
  8. Transfer the dough to the pan and stretch it again with your fingers.
  9. Drizzle 1 tbsp. of butter on top.
  10. Repeat steps 7, 8, and 9 with the rest of the dough.
  11. Don’t drizzle the last layer with butter. Instead, brush it with the 2 remaining egg yolks and sprinkle the black seeds on top.
  12. Let Bint As’sahen sit for 5 minutes.
  13. Heat the oven to 350 degrees.
  14. Bake Bint As’sahen for 20 minutes..
  15. Serve Bint As’sahen with honey on the side or drizzle some on top.



  1. I just want to say I’m new to weblog and truly liked this blog. Almost certainly I’m planning to bookmark your website . You really come with wonderful article content. Kudos for sharing your website.

  2. Salaam sister! Your recipe is beautiful and very easy. I will try to make it for my family.
    I would like to know if you know about sabe. هل. تعر في. ا. صا. بِع. لحجي. انا. م. د. ينه. لحج. ش كَر.

  3. Sarah Muthna says:

    I am craving this right now!

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