Shafout is one of my favorite dishes from Yemen. I love it because its so unique and also healthy and it tastes really good, especially on a hot summer day. This is a special version which makes a nice Iftar meal. I made mine heavy on the mint, but you can adjust the spices if you like to have more garlic, lemon, or spiciness. The milk and yogurt is enough for about 2-3 servings but the greens make quite a bit extra so if you want to scale it up just add more milk/yogurt.
1/2 cup unsweetened yogurt
1/2 cup plus 2 tablespoons milk
1/2 chopped bell pepper or fresh cilantro or fresh
Juice from 1 lemon
2 cloves garlic, minced
1 spicy pepper or to taste
Pinch of cumin
Salt to taste
2 pieces of lahoh or regular Arabic flatbread
1. Mix together the mint leaves, bell pepper, parsley, lemon juice, garlic, chili pepper, and cumin in a blender until well blended.
2. In a separate bowl mix together the yogurt and milk until smooth. Then add the greens mixture a tablespoon at a time until the mixture is light green. I never measure this but it’s approx. a few tablespoons. Add salt to taste.
3. Break up the lahooh into pieces and place in a dish about 3 layers high. Pour the yogurt mixture over the bread and let it sit for about 2 minutes to absorb. Then sprinkle the pomegranate seeds on top.