🥣 Shafoot
Shafoot is a cold Yemeni dish of thin, spongy lahoh flatbread soaked in yogurt blended with garlic, mint, cilantro and green chili, topped with chopped tomato and more herbs. It is tangy, cooling and soft, and is especially popular as a starter at iftar during Ramadan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 lahoh flatbreads
- 500 g plain yogurt
- 150 ml cold water
- 2 garlic cloves
- 1 small bunch mint
- 1 small bunch cilantro
- 1 green chili
- 1 tomato, diced
- Salt
Method
- Blend the yogurt with water, garlic, half the mint and cilantro, the chili and salt until smooth.
- Tear or layer the lahoh in a deep dish.
- Pour the yogurt mixture over the bread and leave 5–10 minutes to soak.
- Top with diced tomato and the remaining chopped herbs and serve cold.
How to make it lighter
- Use low-fat yogurt for the sauce.
- Use fewer breads and more yogurt and herbs for a lighter bowl.
- Add extra tomato and herbs on top for volume.
History
Shafoot is a traditional Yemeni dish, prepared in homes across the country and most closely associated with Ramadan iftar tables. It is also eaten in Yemeni communities in the Gulf and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →