Lahoh

Lahoh (Somali: laxoox [lɑħɔħ]), also laḥūḥ (Arabic: لحوح‎, is a spongy, pancake-like bread that originated from Somalia and Yemen.[1] It is considered as a type of (flat bread).It is eaten in Yemen and Somalia. It's called lahoh by people of Yemen, and Djibouti. It’s called canjeero or canjeelo by people of Somalia and the Somali Regional State of Ethiopia.

Lahoh
Alternative namesLaxoox, Canjeero, Canjeelo, griddle-cake
TypeFlatbread
Place of originSomalia, Yemen
Region or stateLas koray
Main ingredientsPlain flour, self-raising flour, water, yeast, salt
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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 .[2] 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.[1]

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

Regional consumption

In Yemen, it is often sold on the street by peddlers.[3] It also can be found in Israel, where it was introduced by Yemenite Jews who immigrated there.[4] In Somalia, Somaliland, Djibouti and in parts of Ethiopia and Kenya, Lahoh is eaten with stew, soup, or curry. It’s mostly eaten with Subag (a Somali butter/ghee), olive oil, sesame oil and sugar or honey. It’s almost always consumed with Somali Tea. [1]

See also

References
  1. Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
  2. Preparing Lahoh
  3. Dholas and other straw hats come into season Archived 2012-03-08 at Archive.today
  4. Hatikva market — the other side of Tel Aviv Archived 2015-04-27 at the Wayback Machine
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