Yemeni & the Gulf · Salad
Shafout
- Intermediate
- 20 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with fresh herbs arguing happily on top, a warm current of chile, fading in warm spice.
Ingredients
- 4 lahoh, the holed pancake bread, about 24 cm across
- 700 g laban or thin natural yogurt
- 30 g coriander, leaves and stalks
- 15 g mint leaves
- 2 spring onions
- 1 green chilli
- 2 garlic cloves
- 1 tsp salt
- juice of half a lemon
Allergen screen
Found: gluten · dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Blend the coriander, mint, spring onion, chilli, garlic and salt with 100 ml of the laban until the sauce is a uniform grass green with no leaf shreds left, then stir it back through the rest of the laban with the lemon juice.
- Stack or tear the lahoh into a wide shallow dish, holed side up.
- Pour the green laban over so every sheet is flooded, pressing gently until the bread stops floating.
- Chill until the bread has drunk the sauce and gone silky but still holds its layers, 20 to 30 minutes, and serve cold. 30 min
At the Table
- The Pour
- Sauvignon Blanc (Sancerre)
- Also Right
- Grüner Veltliner
- From the Taps
- Berliner weisse
- Zero-Proof
- Cucumber-lime water
Green plates want green wines: vinaigrette’s acid meets its match, and the difficult vegetables surrender to Grüner.
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