Yemeni Shafoot (yogurt & bread)

Name: Yemeni Shafoot (yogurt & bread)
Total time: 40 min
Yield: 4
Cuisine: Gulf
Ingredients: For the lahooh bread:; 2 cups flour; 1 tsp dry yeast, ½ tsp sugar and salt; 2 cups warm water; For the yogurt sauce:; 3 cups cold plain yogurt (sour); ½ cup ice-cold water; 1 bunch coriander and ½ bunch mint, finely chopped; 2 cloves garlic, crushed, and 1 hot green chili, minced; 1 tsp ground cumin and salt; To garnish:; Pomegranate seeds, diced tomato and cucumber

Recipe No.: G-19

Gulf40 minServes 4

Shafoot is a cold Yemeni dish of torn lahooh bread in sour yogurt seasoned with coriander, garlic and chili. It is served in Ramadan and in summer for its coolness, and it is not a samosa or pastry as some assume.

Ingredients for Yemeni Shafoot

For the lahooh bread
2 cupsflour
1 tspdry yeast, ½ tsp sugar and salt
2 cupswarm water
For the yogurt sauce
3 cupscold plain yogurt (sour)
½ cupice-cold water
1 bunchcoriander and ½ bunch mint, finely chopped
2 clovesgarlic, crushed, and 1 hot green chili, minced
1 tspground cumin and salt
To garnish
Pomegranate seeds, diced tomato and cucumber

Method

Mix the lahooh ingredients into a thin batter and rest 30 minutes until bubbles appear.
Pour a ladle onto a hot non-stick pan and cook on one side only until holes appear and the top dries; do not flip.
Repeat with the rest of the batter and let the discs cool and dry.
Mix the yogurt with the water, coriander, mint, garlic, chili, cumin and salt and chill for 30 minutes.
Tear the discs into pieces, place them in the serving bowl and pour the sauce over.
Let it stand 10 minutes to soak, garnish with pomegranate, tomato and cucumber and serve cold.

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