|Alternative names||Laxoox, Canjeero, Canjeelo|
|Place of origin||Yemen, Somalia, Djibouti|
|Main ingredients||Plain flour, self-raising flour, water, yeast, salt|
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.
In Yemen, it is often sold on the street by peddlers. It also can be found in Israel, where it was introduced by Yemenite Jews who immigrated there. In Somalia, lahoh is eaten with curry, soup, or stew.
- Little Business Women Archived 2011-09-28 at Archive.today
- Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
- Preparing Lahoh
- Dholas and other straw hats come into season Archived 2012-03-08 at Archive.today
- Hatikva market — the other side of Tel Aviv Archived 2015-04-27 at the Wayback Machine