Lahoh/Canjeero/ Injera
Lahooh.jpg
Alternative namesLahuh, Laxoox, Canjeero, and Canjeelo
TypeFlatbreads/Pancake
Place of originSomalia
Region or stateHorn of Africa and Yemen
Main ingredientsPlain flour, Sorghum flour, Wheat flour, Self-rising flour, White cornmeal/cornflour, Water, Yeast, Salt
VariationsCambaabur, Laxoox Abu-Beed

Lahoh (Arabic: لحوح, romanizedlaḥūḥ, Somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙), Hebrew: לַחוּח [lɑħɔħ]), meaning "flat" in Arabic from the Arabic root word "lawḥ" ("لوح"), is a spongy, pancake-like flatbread that originated from Ethiopian injera. It is traditionally made out of teff flour.

The Yemenite version is a type of flatbread that is typically prepared from a thick batter of sorghum flour, white cornmeal/cornflour, warm water, yeast, and a pinch of salt. It is usually eaten for breakfast in Somalia, Djibouti and Yemen. Yemenite Jewish immigrants popularized the dish in Israel.[1]

It is called laxoox/lahoh or canjeero/canjeelo in Somaliland, Somalia and Djibouti, and called lahoh/lahuh in Yemen. In Ethiopia and Eritrea, where it originated, it is called injera.

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.[2] The batter is then left to ferment overnight to cook and then eat for breakfast. There is a sweet-tasting variety of the dish, one made with eggs,[3] as well as another variety that is spiced and typically eaten in Somali households at breakfast during Eid called Cambaabuur (Ambaabuur).[4] It 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, Djibouti, and in parts of Kenya, for breakfast (which is where Lahoh and canjaro is typically eaten), 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, which is when it is eaten with a Somali stew, soup, or curry. It is almost always consumed with Somali tea.[3] In Ethiopia, Eritrea, and some parts of Sudan,[1][2] injera is the staple. Injera is central to the dining process, like bread or rice elsewhere and eaten for breakfast, lunch and dinner.[4][5]

In Yemen, it is often sold on the street by peddlers.[5] It can also be found in Israel, where it was introduced by Yemenite Jews who immigrated there.[6]

See also

References