National Dish of Somalia Lahoh

National Dish of Somalia Lahoh





For Starter:
water 1 cup
white flour 1/3 cup
whole wheat flour 1/3 cup
yeast 1 tsp.
For Dough:
cornmeal 1 cup
white flour 1 ¼ cup
salt 1 tsp.
dry yeast 1 tsp.
water ¾ cup

Lahoh is a popular savory flatbread. It is a popular dish that complements stews and soups in Somalia. Some Somalians eat Lahoh with honey and butter. Lahoh has a spongy consistency, similar to a pancake. One of the main features of Lahoh is that it is cooked only on one side and has a solid frothy appearance.

Directions for Preparing Lahoh

For Starter:

  1. In a large bowl, combine the white flour, whole wheat flour and yeast.
  2. Gradually add the water to prevent lumps.
  3. Cover the bowl and let sit for thirty six (36:00) hours.

For Dough:

  1. Mix the starter with cornmeal, one cup of white flour, salt and yeast.
  2. Knead into a soft, pliable ball of dough.
  3. Allow the dough to rise for forty (0:40) minutes.
  4. Combine the water and the remaining flour in a pan and heat over low heat.
  5. Whisk until a thick paste forms, then turn off the heat.
  6. When the dough has risen, add the water and flour paste to it, mixing it together with enough water to create a thin batter.
  7. Cover and let sit for thirty (0:30) minutes until it appears frothy.
  8. Preheat a skillet and slightly grease it.
  9. Spoon some of the batter into the skillet, making a spiral, circular shape.
  10. Cook on one side until the batter is dry at the top and the edges can peel away from the pan, then set aside to cool.
  11. Repeat until the batter is finished.
  12. Serve Lahoh with a savory stew or enjoy with honey and butter.

Somali cuisine varies from region to region and is a fusion of different Somali culinary traditions, with some East AfricanArabTurkish and Italian influences.National Dish of Belize Boil Up | Brunei National dish |Canada National dish | National Dish of Slovenia |National Dish of Germany | National Dish of Dominican Republic

Share & Print


Leave a Reply