Sabaya سبايا (Bint Al-Sahn بنت الصحن) ᴴᴰ
المكونات والوصفة بالعربي موجودة في الكومنت، التعليق
Sabaya, also known as Bint Al-Sahn, is Yemen's most famous dessert that has many variations. Below are the ingredients and step by step recipe directions. Enjoy!
Wet Ingredients:
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3 cups of Warm Water
1 ¼ cups of Milk
2 Eggs
4 teaspoons of Vegetable Oil
Dry Ingredients:
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10 cups of All Purpose Flour
1 ½ teaspoons of Yeast
2 ½ teaspoons of Salt
3 teaspoons of Sugar
Other ingredients:
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1 cup of Vegetable Oil (to be mixed with the browned butter)
1 teaspoon of Vegetable Oil (for greasing the bowl)
1 ½ cups of Unsalted Butter
2 cups of Honey
¼ cup of Black Seeds
DIRECTIONS:
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First, prepare all of your ingredients. Begin by mixing your wet ingredients in a mixer for 10 seconds. Next, add the dry ingredients including only 2 cups of flour. Mix for 10 seconds. Keep adding 2 cups of flour at a time and mix for 10 seconds in between. After adding all ingredients, mix on medium speed for 5 minutes. Next, wipe all sides of a bowl with the 1 teaspoon of vegetable oil that was set aside. With wet hands, transfer the mixed dough into the greased bowl and begin to evenly shape the dough to a round circle. Cover the bowl with plastic wrap and mark the edges of the dough with a marker. This will help in assessing if the dough has risen. Set aside for 1 hour.
In the meantime, place a pot on a stove top and melt the butter on medium heat. It’s very important to keep mixing until the butter has browned. Stay near the stove since it’s easy to burn the butter within seconds. Once the butter has browned (also known as ghee), transfer to a separate bowl.
Once the dough has doubled in size, wet your hands and divide the dough into 30 small rolls and 2 large rolls. Next, mix 90% of the browned butter (ghee) with the remaining 1 cup of vegetable oil. Save 10% of the browned butter (ghee) as a topping in the end. Grease a 16-inch pan. Start by rolling out one of your large dough rolls. This will be placed as the bottom layer of the greased pan. Continue with rolling out the 30 small rolls and layering them on top of each layer. In between every layer, drizzle some of the mixed browned butter(ghee)/oil. In between every other layer, drizzle some black seeds. The final layer should be the remaining large roll.
Once the dough is layered, cover an oven rack with aluminum foil and place on the lowest rack in the oven. Preheat the oven to 400°F. The time it takes to reach that temperature will give the dough even more time to rise. Once, the oven is ready, bake the dough for 40 minutes. After 40 minutes, cut into the dough and expose the bottom layer to make sure it hasn’t burnt. If it looks like it needs more time, put it back into the oven for another 10 minutes maximum. Remove from the oven and add the remaining 10% of browned butter (ghee) on top of the warm Sabaya. Spread evenly. Next, drizzle the honey and make sure to cover the entire Sabaya evenly. Cut into triangular slices and served with even more drizzled honey on top. ENJOY!