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.
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