Yemeni
Shafout
Shafout is a cool Yemeni dish of soft lahuh bread soaked with tangy herbed laban, green chile, and fenugreek. It is served chilled, with the bread tender and the yogurt sauce bright with coriander and mint.
Watch it madeChef Mohamed Hashim شيف محمد · 1:39
Ingredients
- Yemeni lahuh bread2 large pieces
- Plain laban or thin yogurt1 1/2 cups
- Ground fenugreek1/2 tsp
- Water for soaking fenugreek2 tbsp
- Fresh coriander leaves1/2 cup packed
- Fresh mint leaves2 tbsp packed
- Green chile1 small
- Garlic1 small clove
- Ground cumin1/2 tsp
- Salt3/4 tsp
- Lemon juice1 tbsp
- Cucumber, finely diced1/2 cup
- Tomato, finely diced1/2 cup
- Nigella seeds1/2 tsp
Method
- Stir the ground fenugreek with 2 tablespoons water and let it soak for 1 hour, then whisk it until slightly foamy.
- Blend the laban, coriander, mint, green chile, garlic, cumin, salt, lemon juice, and whisked fenugreek until the sauce is green and pourable.
- Taste the sauce and adjust the salt or lemon juice so it is tangy and lightly spicy.
- Tear the lahuh into broad bite-size pieces and spread half of it in a shallow serving dish.
- Spoon half of the herbed laban over the bread, making sure the lahuh is evenly moistened.
- Add the remaining lahuh and cover it with the remaining sauce.
- Scatter the diced cucumber, diced tomato, and nigella seeds over the top.
- Rest the shafout for 10 to 15 minutes in the refrigerator so the bread softens but still holds its texture.
- Serve chilled or cool, spooned from the dish.
Common questions
Can I substitute the Yemeni lahuh bread if I can't find it?
Yes. Use thin flatbread that softens well, like pita, lavash, or injera cut into pieces. Avoid thick or very dry breads, which stay chewy. If needed, lightly dampen the bread so it absorbs the sauce faster.
How long should I soak the fenugreek, and can I skip that step?
Soak the ground fenugreek for about 1 hour, then whisk until slightly foamy. This tames bitterness and helps it blend smoothly. Skipping the soak can leave the sauce gritty, sharp, and overly bitter.
What are the most common mistakes when making shafout?
The biggest mistakes are over-thick sauce, too much fenugreek, and not salting enough. Also, don’t let the bread sit too long before serving or it turns mushy. Add the vegetables only at the end for freshness.
How far ahead can I make shafout, and how should I store leftovers?
Make the sauce up to 1 day ahead and refrigerate it separately. Assemble shafout shortly before serving. Leftovers keep 1 day refrigerated, but the bread softens a lot; stir gently and expect a looser texture.
What is the best way to serve shafout?
Serve it chilled or cool, after resting 10 to 15 minutes so the bread softens but still has texture. Use a shallow dish and spoon it out rather than slicing. It works well as a light meal or shared starter.