Bread in Yogurt Sauce

Shafoot/Shafut

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Preparation info

  • Difficulty

    Easy

  • 4 to 6

    servings

Appears in

The Cuisine of Life: Recipes and Stories of the New Food Entrepreneurs of Turkey

The Cuisine of Life

By Center for International Private Enterprise

Published 2019

  • About

The main ingredient of the shafut is lahuh, a spongy pancake-like bread made of wheat or corn. (Similar to Ethiopian injera, but not as sour.) The bread is soaked with an herbed yogurt sauce, rendering the whole thing almost like a savory custard — it’s the perfect dish to eat in warm summer months, and a good way to use up leftover flatbread if you don’t have any lahuh. In some regions of Yemen, shafut is practically required when breaking the fast during Ramadan. You can even tell a family’s financial status based on the type of shafut they prepare.

Ingredients

  • 3 cups (750 grams) yogurt
  • 1 cup milk
  • 1 tablespoon chopped Persian leeks (tareh, available in Middle Eastern markets, or substitute with 1 scallion)
  • 1 scallion
  • 1 teaspoon finely chopped parsley
  • 1 teaspoon chopped dill (optional)
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, crushed with a pinch of salt
  • 1 tablespoon chopped fresh mint
  • 1 small green hot pepper (optional)
  • ½ teaspoon ground thyme
  • ½ teaspoon cumin seed
  • teaspoons coriander seed, crushed
  • ½ teaspoon salt
  • 2 lahuh, cut into small 1-cm squares (may substitute with any type of flatbread)
  • Pomegranate seeds, grapes, or herbs to garnish

Method

Blend all of the ingredients (except for the lahuh and garnishes) until smooth. Arrange the bread on a platter or large plate, then pour the sauce over top. Chill for 3 to 4 minutes, then serve garnished with pomegranate seeds, grapes, or herbs.