10g mint leaves
10g fresh coriander or parsley 2 cloves garlic, minced
1 or 2 jalapenos
1 cup yoghurt salt, to taste
2 pieces lahoh or Arabic flatbread chopped parsley, for garnishing
Place the mint, coriander or parsley, garlic and jalapenos in a blender and process till well-mixed.
Place the yoghurt in a mixing bowl and stir in the herb mixture, a little at a time. The mixture should be light green. Season to taste.
Tear the lahoh into pieces and place in a serving dish. Pour the yoghurt mixture over and set it aside for 2 minutes or so, so the yoghurt can absorb into the lahoh pieces. Sprinkle with parsley and serve.