Most families here eat shafoot during Ramadhan because of its refreshing taste, but it can also be served during the rest of the year. It consists of
lehoh (a sort of pancake), yoghurt, and
zahaweq.
How to prepare:
1. Elsewhere on this blog you can find the recipe for zahaweq. Mix this with yoghurt and a little water so that it is not too thick. A small dish of shafoot requires approx. 200 ml. yoghurt. Keep the mixture refrigerated until no. 4 below.
for the lehoh:
2. Mix two parts of white flour and one part of millet ('dukhn' in Arabic). Add a pinch of salt and a little yeast. Knead a dough with lukewarm water and then add more water to make it really liquid. Cover for a couple of hours. When it is rather 'bubbly' it is ready to use.
3. In a non-stick (TEFAL) frying pan, pour some of the watery dough. Don't add any oil. If you can cover the frying pan well, you don't have to turn the
lehoh over. If not, you should. Repeat until you've used all the dough.
4. Put a piece of
lehoh on a plate. Pour half the yoghurt/zahaweq mixture over it. Then put another piece of
lehoh on top and pour over the rest of the mixture (if the plate is very small, you can use three pieces of
lehoh instead of two). Decorate with a little salad in the middle.
Notes:
- You should prepare the last step (no. 4) right before serving. If you do this too early, it becomes soggy.
- If you can't find millet, you can use wholemeal flour instead. Your
lehoh will miss the typical taste the 'dukhn' gives it, though.
-
Lehoh is best eaten the day it's made.