Lahoh
 | |
| Alternative names | Laxoox |
|---|---|
| Type | Flatbread |
| Place of origin | Djibouti, Somalia and Yemen |
| Main ingredients | Plain flour, self-raising flour, water, yeast |
Lahoh, also spelled laxoox in Somali, 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, ghee, and a cup of tea. During lunch, lahoh is sometimes also consumed with curry, soup or stew.[2]
See also
References
- ^ Little Business Women
- ^ a b c 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
