Lahoh
Photo: https://commons.wikimedia.org/wiki/File:Lahooh.jpg
Lahoh is a traditional Somali flatbread / pancake with a soft, spongy texture and a slightly tangy flavor, thanks to the fermented dough made from a mix of flours like sorghum, wheat, or corn. Sorghum is prominent! It’s similar in appearance to injera but tends to be a bit thicker and is cooked on one side, which gives it a distinctive pattern of bubbles on top. The fermentation process is key, as it gives lahoh its unique taste and texture, making it perfect for soaking up the flavors of whatever it’s paired with.
In Somali cuisine, lahoh is incredibly versatile and is enjoyed throughout the day. For breakfast, it might be served with a drizzle of honey or sugar alongside a cup of tea or coffee. During lunch or dinner, it becomes the perfect accompaniment to savory dishes like suqaar (a spiced meat stew), hilib ari (goat meat), or maraq (a rich, flavorful soup). The sponginess of lahoh makes it ideal for sopping up all the juices and sauces, creating a satisfying and hearty meal. It’s also common to enjoy lahoh with a side of yogurt or a salad.
Lahoh Recipe (Somali Pancake)
Ingredients (Makes about 6-8 Lahoh)
- All-purpose flour – 1½ cups
- Semolina flour – ½ cup
- Warm water – 2 cups
- Dry yeast – 1 teaspoon
- Sugar – 1 tablespoon
- Salt – ½ teaspoon
- Baking powder – 1 teaspoon
Instructions
Step 1: Prepare the Batter
- In a small bowl, dissolve the yeast and sugar in ½ cup of warm water. Let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the all-purpose flour, semolina flour, salt, and baking powder.
- Gradually add the yeast mixture and the remaining water to the dry ingredients, whisking until smooth and lump-free.
- Cover the batter with a clean kitchen towel and let it rest for 1-2 hours until slightly bubbly.
Step 2: Cook the Lahoh
- Heat a non-stick skillet or griddle over medium heat. Do not grease the pan.
- Pour a ladleful of batter into the pan, spreading it into a circle about 6-8 inches in diameter.
- Cook on one side only for 2-3 minutes until bubbles form on the surface and the bottom is golden brown.
- Transfer the cooked Lahoh to a plate and cover with a clean towel to keep warm. Repeat with the remaining batter.
Serving Suggestions
Lahoh can be enjoyed in both sweet and savory styles. Serve it with:
- Honey or sugar for a sweet treat
- Stews, curries, or spiced meat for a savory meal
- Tea or coffee for a light breakfast or snack
| Name_ | Lahoh |
|---|---|
| Origin_ | 🇸🇴 Somalia |
| Morphology_ | ⟁ Crepe |
| Flavor_ | savory |
| Filling_ | various |
| Topping_ | none |
| Recipe_ | Lahoh Recipe |
| « All Pancakes_ | |