Lahoh

Lahoh/Canjeero

Alternative names	Lahuh, Laxoox, Canjeero, and Canjeelo
Type	Flatbread/Pancake
Place of origin	Somalia
Region or state	Somalia, Somaliland, Djibouti, Ethiopia, and Yemen
Main ingredients	Plain flour, sorghum flour, self-rising flour, white corn flour, water, yeast, salt
Variations	Cambaabur Laxoox Abu-Beed
Cookbook: Lahoh/Canjeero   Media: Lahoh/Canjeero

Lahoh (Somali: laxoox 𐒐𐒖𐒄𐒝𐒄 or canjeero 𐒋𐒖𐒒𐒃𐒜𐒇𐒙, Hebrew: לַחוּח [lɑħɔħ]), also laḥūḥ (Arabic: لحوح), meaning "flat" in Arabic from the Arabic root word "lowh" ("لوح"), is a spongy, flat pancake-like bread that originated from Somalia. It is a type of flat bread eaten regularly in Somalia, Somaliland, Djibouti, Ethiopia and Yemen, and Yemenite Jewish immigrants have popularized the dish in Israel. It is called Laxoox/Lahoh or Canjeero in Somaliland, Somalia and Djibouti, and called Lahoh/Lahuh in Yemen, respectively.

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. 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.

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 Somalia, Somaliland, Djibouti, and in parts of Ethiopia and Kenya, lahoh is usually eaten with a stew, soup, or curry. It is mostly eaten with subag (a Somali butter/ghee), olive oil, sesame oil, and sugar or honey. It is almost always consumed with Somali tea.

In Yemen, it is often sold on the street by peddlers. It can also be found in Israel, where it was introduced by Yemenite Jews who immigrated there.

See also

• Baghrir
• Injera
• Appam
• List of Yemeni dishes

External links

• Recipe for Yemeni 'Lahoch'