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Khaliat Al Nahal

Photographed by Manuel Krug

khaliat al nahal

Khaliat Al Nahal

Also known as honeycomb bread, this special dessert makes for a dramatic finale at any dinner.
Servings 6


  • 2 cups all-purpose flour
  • ¼ cup plus 3 tablespoons powdered milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon instant dry yeast
  • 2 teaspoons kosher salt
  • ¼ cup plus 3 tablespoons canola oil plus more for greasing baking dish
  • ½ cup lukewarm water
  • ¼ cup creamed honey plus more for serving
  • 1 teaspoon lemon juice
  • 7 ounces fresh goat cheese
  • 1 to 2 tablespoons whole milk for glazing


  • Whisk together flour, powdered milk, sugar, yeast, and salt in a large bowl. Slowly stir in oil, then add water to form a thick but supple dough. Transfer to a floured work surface and knead until dough becomes smooth and malleable. Cover with a dry towel and rest for 20 minutes.
  • While dough is resting, heat oven to 350°F. Grease an 8-inch-by-8-inch baking dish. Stir together honey, lemon juice, and ¼ cup water in a small saucepan. Simmer over low heat, stirring occasionally, until honey is dissolved. Set aside to cool.
  • Shape dough into 12 equal-size balls, then flatten into disks 1∕8- to ¼-inch thick. Place a ½-inch-thick slice of goat cheese in center of each dough round. Wrap edges of dough around cheese, pinch to seal, and place filled dough, seam side down, in prepared dish. Repeat with remaining dough rounds and goat cheese.
  • Brush filled pastry balls with milk and bake for 20 to 25 minutes, until golden brown.Remove baking dish from oven and cool for 20 minutes.
  • Pour honey syrup over pastry and rest for 10 minutes. Serve with more creamed honey on the side, if desired.


Adapted from <a href="https://culturecheesemag.com/article/man-mission-sudanese-food-ambassador-world/">Chef Omer Eltigani </a>, The Sudanese Kitchen

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Alexandra Pereira

Alexandra Pereira is a British writer and editor whose favorite cheese is gouda. Find her on Twitter and Instagram @alex_an_drap.

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