Shafoot — bread soaked in herbed yogurt
Pita soaked in kefir and herbed yogurt, with green chilli and pomegranate.
Active time20 min
CookingNo cooking
Total1 h 30 minResting : 1 h
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Ingredients
- 1 bunch of chives
- 1 bunch of fresh mint
- 1 tbsp fresh coriander
- 1 garlic clove
- 1 fresh pomegranate
- 1 hot green chilli
- 200 ml plain milk kefir
- 400 g full-fat Greek yogurt
- ½ tbsp cumin seeds
- 1 pinch of salt — optional
- 2 pita breads
Preparation
Rinse the herbs and chilli. Pick the mint leaves and roughly chop the chives and coriander. Remove the chilli stalk. Peel the garlic. Blend the herbs, chilli, garlic and cumin seeds. Add the optional pinch of salt if using.
Use for the recipe: half a hot green chilli (prepare 1 hot green chilli).
1 bunch of chives1 bunch of fresh mint1 tbsp fresh coriander1 garlic clovehalf a hot green chilli½ tbsp cumin seeds1 pinch of salt — optional- knife
- chopping board
- food processor
Mix the kefir and yogurt with the herb paste. Cut the pitas into pieces and arrange in a deep serving dish. Pour the green yogurt over all the bread to soak it. Remove the pomegranate seeds and scatter over the dish. Cover and refrigerate for at least 60 min, until the bread is well soaked. Serve chilled with spoons.
Use for the recipe: half a fresh pomegranate (prepare 1 fresh pomegranate).
half a fresh pomegranate200 ml plain milk kefir400 g full-fat Greek yogurt2 pita breads- mixing bowl
- spoon
- knife
- chopping board
- dish
- lid
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration