Lahoh

Lahoh, also Luḥūḥ (Arabic: لحوح‎, Somali: Laxoox, Hebrew: לחוח‎), is a spongy, pancake-like bread originated from Yemen, Somalia and Djibouti.[1][2]

Lahoh

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

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 .[3] 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 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.[4] It also can be found in Israel, where it was introduced by Yemenite Jews who immigrated there.[5] In Somalia, lahoh is eaten with curry, soup, or stew.[2]

See also

• Baghrir
• Injera
• Appam
• List of African dishes

References

1. Little Business Women Archived 2011-09-28 at Archive.today
2. Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
3. Preparing Lahoh
4. Dholas and other straw hats come into season Archived 2012-03-08 at Archive.today
5. Hatikva market — the other side of Tel Aviv Archived 2015-04-27 at the Wayback Machine

External links

• Recipe for Yemeni 'Lahoch'