Shafout

Method

1. 1 Beat the yogurt with water until the mixture is as thin as milk, then refrigerate for 1 hour.
2. 2 Finely chop the herbs, green onions, garlic, and chili peppers, then mix them into the yogurt.
3. 3 Tear the thin bread into large pieces and arrange them in layers in a deep dish.
4. 4 Pour cold yogurt over the cake layers and let it sit for exactly 10 minutes.
5. 5 Exactly 10 minutes is enough for the rice cakes to absorb the flavors while still retaining their shape; leaving them longer will turn the whole plate into a porridge.
6. 6 Sprinkle with chopped tomatoes and squeeze in some lemon juice, then serve chilled; this is a dish perfect for hot weather.