Photograph of the finished Shafout

Middle East · Bánh mì mỏng ngâm sữa chua rau thơm

Shafout

30 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 24 leaves
  • Photograph of Unsweetened yogurt Unsweetened yogurt 3.5 lb
  • Photograph of Herbs Herbs 8.5 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Chilli Chilli 12
  • Photograph of Tomato Tomato 8
  • Photograph of Lime Lime 4
  • Photograph of Salt Salt 0.8 oz

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.
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