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Omani Bint al-Sheikh
A delightful Omani sweet pastry, known for its incredibly crisp, flaky layers and a delicate, aromatic syrup. This dessert is a labor of love, often prepared for special occasions and family gatherings.
🧂 Ingrédients
- 2.5 cups All-purpose flour(divided)
- 0.5 tsp Sugar(for dough)
- 0.25 tsp Salt
- 1 tbsp Vegetable oil(for dough)
- 0.5 cup Water(lukewarm, for dough)
- 0.5 cup Ghee or butter(melted, for layering)
- 5 tbsp Cornstarch(for dusting)
- 1 cup Sugar(for syrup)
- 1 cup Water(for syrup)
- 2 whole Cardamom pods(for syrup)
- 3 whole Cloves(for syrup)
- 1 tsp Lemon juice(for syrup)
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, whisk together 2 cups of flour, 0.5 tsp sugar, and salt. Add vegetable oil and gradually add lukewarm water, mixing until a soft, pliable dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth. Cover and let rest for at least 30 minutes.
- 2
Prepare the syrup: In a small saucepan, combine 1 cup sugar, 1 cup water, cardamom pods, and cloves. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in lemon juice. Remove from heat and let cool.
- 3
Divide the rested dough into 8 equal portions. Roll each portion into a thin circle (about 8-10 inches in diameter) on a surface lightly dusted with cornstarch. Stack the circles, brushing each layer generously with melted ghee or butter and dusting with cornstarch.
💡 Conseils de pro: The cornstarch and ghee create the flaky layers. - 4
Once all layers are stacked, carefully roll the entire stack into a long, thin log. Cut the log into 1-inch pieces.
💡 Conseils de pro: Roll tightly to ensure distinct layers. - 5
Gently flatten each piece with your palm or a rolling pin to form a small, flat pastry. The layers should be visible.
💡 Conseils de pro: Avoid pressing too hard, which can seal the layers. - 6
Heat about 1 inch of ghee or oil in a deep skillet or pot over medium-high heat. Fry the pastries in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
- 7
Remove the fried pastries from the oil and immediately dip them into the cooled syrup. Let them soak for a minute or two, then place on a wire rack to drain.
💡 Conseils de pro: Soaking in syrup while hot ensures they absorb the flavor. - 8
Serve the Bint al-Sheikh warm or at room temperature.
💡 Conseils de pro: These are best enjoyed fresh.
💡 Conseils de pro
- ✓The key to this pastry is the layering technique with cornstarch and ghee, which creates the signature crispiness.
- ✓Ensure the syrup is completely cooled before dipping the hot pastries to prevent them from becoming soggy.
- ✓Frying in batches ensures even cooking and crispiness.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of cardamom or rose water to the syrup for extra fragrance.
- Sprinkle with chopped pistachios or almonds before serving.