{{Short description|Spongy bread originating from Somalia and Yemen.}} {{Infobox food | name = Lahoh | image = LahohS.jpg | image_size = 250px | caption = | alternate_name = Canjeero/Canjeelo | country = Horn of Africa and Yemen | region = East Africa and Middle East | creator = | course = | type = Flatbreads/pancake | served = | main_ingredient = Plain flour, sorghum flour, wheat flour, self-rising flour, white cornmeal/cornflour, yeast, salt | variations = Cambaabur | national_cuisine = Somali cuisine Yemeni cuisine | calories = | other = }} {{Arab cuisine}} '''Lahoh''' ({{langx|ar|لحوح|laḥūḥ}} {{IPA|so|laħuːħ|}}, {{Langx|so|laxoox}}, is a spongy, flat pancake-like bread. It is a type of flatbread eaten regularly in Somalia, Djibouti, Kenya, Ethiopia, Yemen and Saudi Arabia. Yemenite Jewish immigrants popularized the dish in Israel.<ref name="deliciousisrael">{{Cite web |date=2019-01-01 |title=Yemenite Lahoh (Lachoch) |url=https://www.deliciousisrael.com/blog/lahoh |access-date=2023-11-02 |website=Delicious Israel |language=en-US}}</ref> It is also called ''canjeero/canjeelo'' in Somalia.<ref name="ReferenceA">{{Cite journal |last1=Wolgamuth |first1=Erin |last2=Yusuf |first2=Salwa |last3=Hussein |first3=Ali |last4=Pasqualone |first4=Antonella |date=2022-06-21 |title=A survey of laxoox/canjeero, a traditional Somali flatbread: production styles |journal=Journal of Ethnic Foods |volume=9 |issue=1 |page=22 |doi=10.1186/s42779-022-00138-3 |issn=2352-6181 |pmc=9210053 |doi-access=free }}</ref><ref>{{Cite book |title=Cooking through history: a worldwide encyclopedia of food with menus and recipes |date=2021 |publisher=Greenwood, an imprint of ABC-CLIO, LLC |isbn=978-1-61069-455-1 |editor-last=Hollar |editor-first=Melanie Byrd |location=Santa Barbara, California |page=550 |editor-last2=Dunn |editor-first2=John P.}}</ref>
==Preparation==
Lahoh is traditionally and typically prepared from a thick batter of sorghum flour (preferred flour for making Laxoox), White cornmeal/cornflour, warm water, yeast, and a pinch of salt. The mixture is beaten by hand until soft and creamy.<ref>{{Cite web |date=2009-01-04 |title=Saturday brunch: Lahoh, purple salad with ginger-dill dressing and more |url=http://food.lizsteinberg.com/2009/01/05/saturday-brunch-lahoh-purple-salad-with-ginger-dill-dressing-and-more/ |access-date=2023-11-02 |website=Cafe Liz |language=en-US}}</ref> The batter is then left to ferment overnight, to cook, and then is eaten for breakfast. == Cultural Variations == ===Somali=== Somali laxoox/canjeero is made from a batter comprised typically of legumes or cereals other than wheat, in addition to herbs and spices to taste, usually due to a scarcity of wheat production.<ref>{{Cite journal |last=Pasqualone |first=Antonella |date=2018-03-01 |title=Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems |journal=Journal of Ethnic Foods |volume=5 |issue=1 |pages=10–19 |doi=10.1016/j.jef.2018.02.002 |issn=2352-6181|doi-access=free |hdl=11586/217814 |hdl-access=free }}</ref> Some cooks enhance fermentation using a microbial starter consisting of previous batter known as ''dhanaanis'', which speeds fermentation.<ref name="ReferenceA" />
Somalis historically relied on ''cajiin'', a pre-gelatinized dough made from sorghum (or other non-glutinous or low-gluten grains) and hot water in a manual process taking 1 to 2 days. Heating with water causes the starch to gelatinize and act like gluten, helping the batter trap air. This makes the dough more stable and allows the bread to stay flexible enough to get the desired texture from low-gluten or gluten-free flours, such as sorghum. Although today, it's not typically used outside of southern Somalia.<ref>{{Cite journal |last1=Pasqualone |first1=Antonella |last2=Costantini |first2=Michela |last3=Labarbuta |first3=Rossella |last4=Summo |first4=Carmine |date=2021-07-01 |title=Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters |url=https://www.sciencedirect.com/science/article/pii/S0023643821007337 |journal=LWT |volume=147 |article-number=111580 |doi=10.1016/j.lwt.2021.111580 |issn=0023-6438|url-access=subscription |hdl=11586/391277 |hdl-access=free }}</ref>
The modern-day production of Somali laxoox/canjeero is relatively consistent, but there are differences corresponding broadly to regional differences in production methods and the availability of food processing equipment.<ref name="ReferenceA" /> There is a sweet-tasting variety of the dish, one made with eggs,<ref name="Abdullahi">Mohamed Diriye Abdullahi, ''Culture and Customs of Somalis'', (Greenwood Press: 2001), p. 113.</ref> as well as another variety that is spiced and typically eaten at breakfast during Eid called ''cambaabur'' (ambabuur). It is traditionally baked on a metallic circular stove called ''dhaawe'' or ''dawa''. Lacking that, it can also be baked in an ordinary pan.<ref>{{Cite web |title=Ambabur (Cambaabur) Ambabur لحوح بالبهارات {{!}} Xawaash.com |url=http://xawaash.com/?p=4435 |access-date=2023-11-02 |language=en-US}}</ref>
===Yemeni=== In Yemen, Lahoh is described as a "festive pancake"<ref>{{Cite book |last=Hestler |first=Anna |title=Yemen |last2=Robinson |first2=Peg |last3=Spilling |first3=Jo-Ann |date=2019 |publisher=Cavendish Square |isbn=978-1-5026-4163-2 |edition=3rd |series=Cultures of the world |location=New York, NY |page=128}}</ref>. It is normally made with a unique white sorghum called ''dhura baida''.<ref>{{Cite book |last=Davidson |first=Alan |title=The Oxford Companion to Food |date=2014 |publisher=Oxford University Press, Incorporated |others=Tom Jaine |isbn=978-0-19-104072-6 |edition=3rd |series=Oxford Companions Ser |location=Oxford |page=885}}</ref><ref>{{Cite web |date=1997-07-30 |title=It's All Fenugreek |url=https://www.latimes.com/archives/la-xpm-1997-jul-30-fo-17595-story.html |access-date=2026-04-05 |website=Los Angeles Times |language=en-US}}</ref> The process of making Yemeni lahoh is most similar with Somaliland in terms of ingredients, fermentation, and baking, and has evolved with modern household tools like blenders and refrigeration. However, some differences are observable. Visually, the spiral pattern typical of the Somali ''laxoox'' is uncommon in the Yemeni lahoh.<ref name="ap">{{Cite journal |last1=Pasqualone |first1=Antonella |last2=Vurro |first2=Francesca |last3=Wolgamuth |first3=Erin |last4=Yusuf |first4=Salwa |last5=Squeo |first5=Giacomo |last6=De Angelis |first6=Davide |last7=Summo |first7=Carmine |date=January 2023 |title=Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread |journal=Foods |language=en |volume=12 |issue=16 |page=3050 |doi=10.3390/foods12163050 |issn=2304-8158 |pmc=10453120 |pmid=37628049 |doi-access=free }}</ref>
A slurry mix of flour and hot water called ''sharaba'' is utilized in the initial sourdough batch.<ref name="ReferenceA" /> Traditionally, the lahoh would be naturally fermented by letting it stand for a day or more giving it a sour flavor. Instead nowadays yeast is generally used, and some cooks opt to add sugar. Skillets are also sometimes preferred over the more traditional clay or metal griddles.<ref name=":0">{{Cite book |last=Marks |first=Gil |title=Encyclopedia of Jewish food |date=2010 |publisher=Wiley |isbn=978-0-470-39130-3 |location=Hoboken, N.J}}</ref>
In Aruuq, a village near Tais, there is a special type of lahoh called ''lahoh Ariiqy'' not found anywhere else. This version differs from the other kinds seen more commonly in the region such as the ''Sanaa'ani'' style and is much larger. It's baked on a circular griddle called a ''saj'' and has a distinct zebra stripe pattern.<ref name="ap" />
==Regional consumption== [[File:Ordinary life in old Zefat.jpg|thumb|Yemenite Jews preparing ''Lahoh'']]
In Somalia, Djibouti, and in parts of Ethiopia and Kenya, for breakfast, it is consumed with ''subag'' (a Somali butter/ghee), olive oil, sesame oil, and sugar or honey or "''beer''" (liver and onions), "''suqaar''" (stir-fry meat), or with "''odkac/muqmad''". Occasionally, it is eaten for lunch with a Somali stew, soup, or curry. It is almost always consumed with Somali tea.<ref name="Abdullahi"/>
In Yemen, the bread may be served as an appetizer in a dish known as ''shafuta''.<ref>{{Cite book |last=Varisco |first=Daniel Martin |title=Medieval Folk Astronomy and Agriculture in Arabia and the Yemen |date=1997 |publisher=Taylor & Francis Group |isbn=978-0-86078-651-1 |edition=1st |series=Variorum Collected Studies |location=Oxford}}</ref> It may also be eaten with ''saltah'' and condiments like ''zhug''.<ref name=":0" /> It can also be found in Israel, where it was introduced by Yemenite Jews who immigrated there.<ref>{{Cite web |date=2010-01-27 |title=Hatikva market — the other side of Tel Aviv |url=http://food.lizsteinberg.com/2010/01/27/hatikva-market/ |access-date=2023-11-02 |website=Cafe Liz |language=en-US}}</ref>
==See also== {{portal|Food}} * Dosa * Uttappam * Appam * Baghrir * Injera
==References== {{Reflist}}
{{Flatbreads}} {{Pancakes}} {{Jewish baked goods}} {{Authority control}}
Category:Flatbreads Category:Arab cuisine Category:Middle Eastern cuisine Category:Yeast breads Category:Yemeni breads Category:Djiboutian cuisine Category:Ethiopian cuisine Category:Israeli breads Category:Jewish breads Category:Jewish baked goods Category:Pancakes Category:Fermented foods Category:National dishes Category:Somali cuisine Category:Kenyan cuisine Category:Saudi Arabian cuisine Category:Pakistani breads Category:Somali inventions Category:Mizrahi Jewish cuisine