Mint Shafuta with Pomegranate (Yogurt Salad from Yemen)

pomegranate seeds

🥗Healthier: fresh cranberries

💰Cheaper: dried cranberries

Cranberries provide a similar tartness and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers a creamier texture with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu or chickpeas provide a protein-rich vegetarian option.

Prepare the flatbread by steaming it until soft and pliable.

Finely chop the mint leaves and set aside.

Dice the onion and mince the garlic.

Heat olive oil in a skillet over medium heat until shimmering.

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the chicken and cook until browned and cooked through, about 7-10 minutes.

Sprinkle in cumin, coriander, chili powder, salt, and pepper; mix well.

Pour in vegetable broth and simmer for 10 minutes to combine flavors.

Remove from heat and stir in lemon juice and chopped parsley.

Layer the mint leaves and pomegranate seeds over the chicken mixture.

Serve the chicken mixture on the warm flatbread, garnished with additional pomegranate seeds.

Cooking Techniques

Spice Level:

Allergens