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.
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.
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