Breakfast
Shafut
Ingredients
- 2 pieces khubz or other flatbread, torn into pieces (day-old bread works well)
- 500 ml (2 cups) plain yogurt
- 1 garlic clove, minced
- 1/2 cucumber, diced
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh coriander, chopped
- 1/2 tsp dried mint or ground cumin (optional)
- Salt, to taste
Method
- In a mixing bowl, whisk together the yogurt, garlic and salt until smooth.
- Stir in the diced cucumber, fresh mint and coriander.
- Tear the flatbread into bite-sized pieces and place in a serving bowl.
- Pour the spiced yogurt mixture generously over the bread, ensuring it's well soaked.
- Sprinkle with dried mint or cumin if using, and let sit for a few minutes to allow the bread to absorb the yogurt.
- Serve chilled or at room temperature.
Introduction: Shafut is a refreshing Yemeni breakfast dish made by soaking pieces of flatbread in cold, spiced yogurt, often mixed with mint, cucumber and fresh herbs.
Cultural Background: Shafut is a refreshing Yemeni breakfast dish made by soaking pieces of flatbread in cold, spiced yogurt, often mixed with mint, cucumber and fresh herbs. Especially popular in warmer months, it’s cooling, light and a favourite morning dish across much of the country, particularly in Sana’a.
Tips: Day-old, slightly stale bread absorbs the yogurt beautifully without becoming too mushy. Chill the yogurt mixture beforehand for the most refreshing result. Serve promptly after assembling for the best contrast between soft bread and crisp cucumber.
Variations: Add a drizzle of olive oil on top for extra richness. Use a mix of herbs such as dill or parsley for variation. Add a few chickpeas for extra texture and protein. Vegetarian as written; not easily converted to vegan, as the yogurt base is essential to the dish’s character.
Storage: Best eaten fresh; the assembled dish does not store well as the bread becomes overly soft.
Reheating: Not applicable — this dish is served cold or at room temperature and is not reheated.
Nutrition: Per serving (approx.): 220 kcal, 9 g protein, 28 g carbohydrates, 8 g fat, 2 g fibre.
FAQs:
Q: What bread works best for shafut?
A: A simple flatbread such as khubz, ideally a day or so old, works best as it absorbs the yogurt well without disintegrating.
Q: Is this dish served hot or cold?
A: It’s traditionally served cold or at room temperature, making it especially popular in warmer weather.
Q: Can I make this ahead of time?
A: It’s best assembled just before eating, as the bread softens quickly once soaked.
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