Raw Sidr Honey is a rich treasury of health benefits but also a strong condiment that relishes a number of dishes in the Yemeni cuisine. Whether served in appetizers, main dishes or desserts, the taste of honey transforms any food into a gourmet meal.
Treat your sweet tooth with some of our Yemeni recipe recommendations:
Bint al Sahn (for 6 servings)
The Bint al Sahn is a traditional Yemeni honey cake that may be served as an appetizer on special occasions. It is also an excellent choice for breakfast or a dessert accompanied by a cup of coffee or tea.
4 cups of all-purpose flour
½ tsp of salt
1 package of yeast, dissolved in ½ cup of warm water
5 eggs, beaten aside
3 tbsp of milk
1 cup of butter, melted
1 cup of honey
Mix the flour and the salt in In a large mixing bowl, then set aside.
Whisk the yeast, the eggs and the milk in a separate mixing bowl and then pour this batter over the flour mixture and start kneading it into a compact dough. Add milk or flour if necessary. Cover the dough and leave it in a warm place for an hour,
Take two pie-pans and cover the bottom of each with a thin layer of butter.
Divide the dough into 12 separate balls. Cover each ball and leave it in a warm place for another 30 minutes. Then, roll and stretch each of the balls to the size of the pan. Place each dough-layer into the pan and brush it with butter. Carry on with this procedure with a total of 6 dough-layers per pan.
Mix the honey and the remaining butter, then pour it over the top of the dough-layers in each pan. Preheat the oven and then bake the pie at 180 C (350 F) for 25 minutes until the top turns golden-brown. You may serve either hot or cold, with a honey drizzle on top (Yemeni Sidr Honey makes a superb taste for this dish).
Masoob (for 4 servings)
The monsoon (also known as Malakia) is a banana-honey pudding. This dish is quite popular in Yemen, Saudi Arabia, and the UAE. The fragrant, sweet Masoob tastes like childhood- mashed bananas, cream, and honey! Some like to have a fruity version, so they add with dates, nuts or raisins while others add cheese as a topping. Start the day with this Yemeni banana-pudding at breakfast or serve it as a dessert with some extra cream and a sprinkle of ground nuts.
4 ripe bananas
4 whole wheat flatbread loaves
4 tsp ghee or melted butter (optional)
1 can qishta (table cream)
1/4 cup honey (add to taste)
Peel and mash the bananas. Set them aside in a medium-sized bowl. Grind the bread using a food processor or meat grinder. Add the ground bread to the banana mixture and stir.
Add the ghee, half of the cream and the honey and mix until smooth. Taste and add more honey to taste. Transfer into 4 serving dishes. Serve warm.
Add toppings to taste: raisins, almonds, cream, grated cheese, banana slices and Yemeni honey.
The Malawah bread is a buttery flatbread that has long been the most faithful comrade of hummus and falafel. Traditionally, it is served savory with tomato sauce and boiled eggs but a number of people like it sweet with honey.
4 cups all-purpose flour
4 tsp sugar
1 1/2 tsp salt
1 cup + 4-6 tbsp warm water
4 tbsp melted butter or ghee
Mix the flour, the sugar and the salt in a mixing bowl. Add 1 cup of warm water and stir for about 5 minutes, adding water by the tablespoon, until the dough becomes sticky but firm. Shape the dough into a ball, wet your hand with water, pat over the entire surface and cover it a towel (dry or wet). Put the dough aside to rest for 15 minutes. Knead the dough again until smooth and stretchy. Pat its top with a wet hand, then cover it and let it rest for 15 minutes.
Take a tray and dust it with a thin layer of flour. Divide the dough into 6 pieces, shape them into balls, tap their top over and let them rest for 15 minutes. Grease the surface of a smooth board or counter and oil your hands. Stretch the dough from center to edge so you create a circle. Put the circle on board and stretch the dough to form a thin dough layer. Lift and stretch each layer. Brush 2 teaspoons of melted butter over the layer. Roll the leaf away into a cylinder. Coil the cylinder to create a disk. Put it on a tray and repeat the procedure with the other balls. The dough disks may be frozen for up to 1 month.
The Khaliat Nahal is also known as “Honeycomb Bread”. This pastry resembles a pull-apart bread and tastes heavenly since it is filled with cheese while soaked into an orange-blossom perfumed syrup. A delicious mix of savory and sweet that can be included in your breakfast, brunch and even used as a dessert.
2 tsp yeast
1/4 cup warm milk
1/4 cup sugar
1 tsp. salt
3 1/2 cups bread flour
2 tbsp. unsweetened yogurt
6 tbsp. butter, softened
about 1/2 to 2/3 cup warm water
8 oz. cream cheese
1 tbsp. milk for the wash
sesame seeds/black seeds
Activate the yeast with a 1/4 cup of warm milk and let it rest shortly. Add the sugar, salt, flour, yogurt, egg, butter, and water to form a smooth and not too sticky dough. Knead until smooth. Putt the dough aside for 1 hour in a warm place so it rises.
Grease a big baking pan or 2 smaller baking pans. Divide the dough into 48 pieces. Cut the cream cheese into 48 pieces. Take a piece of dough and form a flat disk, place a piece of cream cheese inside, close it and shape it into a ball. Repeat with the rest of the pieces, and then put them into the pan, leaving some space for them to rise while baking. Cover the pan and let it rise for 1-1 ½ hours until it rises.
Brush the top of the dough with milk, then sprinkle sesame seeds on top. Preheat the oven to 375 F. Bake for 20-25 minutes until the top becomes golden brown.
Put the sugar in a pot and cover it with water. Let it boil over medium heat for 5 to 15 minutes. Add the honey and the orange blossom water and stir well. Remove the pastry from the oven and pour some honey on top (Yemeni Sidr Honey is preferred). Serve it lukewarm or cool.