Lahoh

Lahoh
Type	Flatbread
Place of origin	Djibouti, Somalia and Yemen
Main ingredients	Plain flour, self-raising flour, water, yeast
Cookbook:Lahoh  Lahoh

Lahoh (Somali: laxoox, Arabic: لحوح‎, Hebrew: לחוח‎), 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 consumed with curry, soup or stew.^[2]

See also

• Injera
• Appam
• List of African dishes

References

External links

• Recipe for Yemeni 'Lahoch'

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