Lahoh

Lahoh
Alternative names Laxoox, Canjeero
Type Flatbread
Place of origin Djibouti, Somalia, and Yemen
Main ingredients Plain flour, self-raising flour, water, yeast, salt
Cookbook: Lahoh  Media: Lahoh

Lahoh (Arabic: لحوح‎, Hebrew: לחוח‎, Somali: Laxoox), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen.[1][2] It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated there.[3] In Yemen, it is often sold on the street by peddlers.[4]

Preparation

Lahoh is prepared from a dough of plain flour, self-raising flour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment.[5] Sorghum is the preferred flour for making lahoh. There is a sweet-tasting variety of the dish, as well as another variety that is made with eggs.[2]

Lahoh is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.

Consumption

For a typical Somali breakfast, three pieces of lahoh are often eaten along with honey and ghee, and washed down with a cup of tea. During lunch, lahoh is sometimes consumed with curry, soup, or stew.[2]

See also

References

  1. ↑ Little Business Women
  2. 1 2 3 Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
  3. ↑ Hatikva market — the other side of Tel Aviv
  4. ↑ Dholas and other straw hats come into season
  5. ↑ Preparing Lahoh

External links

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