Shafoot from Yemen

For 4 persons

 4 pitas
1 tbsp cumin seeds, toasted
1 tbsp coriander seeds, toasted
1 bunch of cilantro
½ bunch of mint
½ green pepper, roughly chopped
300 ml of kefir
300 g Greek yogurt
½ cucumber, in mini cubes
1 ripe tomato
seeds of ½ pomegranate
olive oil

 I didn’t use the lahuh bread, the kind of pancake with holes that resembles the Ethiopian injera and the Moroccan baghrir, but just used the pita, which is common too. Cut the pita into pieces and roast until golden brown under the grill. Mix the cumin, coriander seeds, coriander, mint, green pepper, kefir, yogurt, some salt and mix finely until you get a green yogurt. Divide the bread over a bowl, spread the green yogurt on top and the cucumber on top. Half the tomato and squeeze over. Finely chop the rest of the tomato and sprinkle it along with the pomegranate seeds. Drizzle with olive oil. Eat with spoons and don't forget Yemen.