5:30 p.m. EDT, Tuesday, July 7, 2020

Amjaad Al-Hussain (Sifra wa Safar) presents Yemeni Luhooh Bread with Shufoot

Ingredients:

For the Shufoot (herb yogurt):
1 tub (32oz) of plain yogurt (whole milk)
2 cups buttermilk
2 tbsp cumin
2 tbsp dried coriander
2 tbsp salt (adjust to taste)
1 tbsp pepper (adjust to taste)
Water to thin out yogurt as needed (1/2 to 1 and 1/2 cups)

Herbs:
1 cilantro bunch
1/4 cup fresh dill
1/4 cup fresh mint
1 large green pepper
1 large jalapeno pepper
6-7 garlic cloves
6 green onions stems
1 cup chives
1 plum tomato

For the Luhooh Bread:
1 cup warm water
1 tsp sugar
1 tbsp active dry yeast
3/4 cup all purpose flour
1/2 cup pancake mix
1/4 cup wheat flour
1 tsp salt
2 tsp baking powder
2 additional cups warm water

Garnish:

Pomegranate seeds
Grapes
Mint leaves
Dill leaves

Amjaad Al-Hussain is a health administration professional with over 9 years of experience working across healthcare systems. In her free time, she loves to cook for her family and enjoys educating her online audience about Yemeni cooking. She believes food is the perfect way to introduce individuals to new people and cultures. Her self-published cookbook, Sifratna, was featured in the Washington Post, Middle East Eye, Washingtonian Magazine, Northern Virginia Magazine, EaterDC and more. In 2019, she expanded her brand, Sifra Foods, and began offering an authentic Yemeni Hawayij spice blend. In Spring 2020 she published her second book, Eid Ka’ak, a kids’ book about how Yemeni Americans celebrate Eid in the U.S.