|Alternative names||Laxoox, Canjeero|
|Place of origin||Djibouti, Somalia, and Yemen|
|Main ingredients||Plain flour, self-raising flour, water, yeast, salt|
|Cookbook: Lahoh Media: Lahoh|
Lahoh, also Luḥūḥ (Arabic: لحوح, Hebrew: לחוח, Somali: Laxoox), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen. It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated there. In Yemen, it is often sold on the street by peddlers.
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.
For a typical Somali breakfast, fifteen 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.
- Little Business Women Archived 2011-09-28 at Archive.is
- Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
- Hatikva market — the other side of Tel Aviv Archived 2015-04-27 at the Wayback Machine.
- Dholas and other straw hats come into season Archived 2012-03-08 at Archive.is
- Preparing Lahoh