Lahoh
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| Origin | |
|---|---|
| Alternative name(s) | Laxoox, Canjeero |
| Place of origin | Djibouti, Somalia, and Yemen |
| Details | |
| Type | Flatbread |
| Main ingredient(s) | Plain flour, self-raising flour, water, yeast, salt |
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
- ↑ Little Business Women
- ↑ 2.0 2.1 2.2 Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
- ↑ Hatikva market — the other side of Tel Aviv
- ↑ Dholas and other straw hats come into season
- ↑ Preparing Lahoh
External links
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