Wednesday, September 10, 2008

Shafuta (A savory buttermilk Ramadan dish)

This is a very simple and light dish that is served at every Yemeni iftar. It is not decadent, elaborate or fancy but I break my Ramadan fast with this dish every day of Ramadan. I don't think I could ever go without this dish in Ramadan.

I love it spicy but my stomach does not sit too well with it, the recipe gives both a measurement for mild and a measurement for spicy. Also the picture does not show it well, but the buttermilk is green from the mint.

1 large jalapeno pepper, seeded* and cut into pieces
1 1/2 cup mint leaves, rinsed
1/2 tsp cumin
1/8 tsp salt
1 quart buttermilk
Malooga**, torn into bite-sized pieces

Place jalapeno, mint, cumin, salt, and 1/2 cup of the buttermilk in blender or food processor and grind until smooth. Add mixture back into buttermilk and stir until well mixed. Adjust salt if necessary.

10-15 minutes before serving, place torn pieces of bread in serving bowls and cover with the flavored buttermilk.

*Some of the seeds can be add to make a spicy version
**Malooga can be substituted with any yeast flatbread (not pita nor lavash). French bread can be used but requires less soak time.


Kitchen Flavours said...

Assalamvalekum, Wow comming up with yummy recipes. Nice to know about yemeni recipes.

Yasmeen said...

This is so simple to make ,thanks for sharing the recipe.

LENA said...


i am a fan of yemeni food. please can you post aseed along with hilba and sahawiq.also sabaya flat bread recipes. i can't seem to find the recipes is a great thing that you are doing by sharing Yemeni food and culture