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Title: Lahoh  
Author: World Heritage Encyclopedia
Language: English
Subject: List of breads, Djiboutian cuisine, Pletzel, Qistibi, Bammy
Publisher: World Heritage Encyclopedia


Alternative names Laxoox, Canjeero
Type Flatbread
Place of origin Djibouti, Somalia, and Yemen
Main ingredients Plain flour, self-raising flour, water, yeast, salt
  Media: Lahoh

Lahoh (Arabic: لحوح‎, Hebrew: לחוח‎, ), is a spongy, pancake-like bread originating in Djibouti, Somalia, and Yemen.[1][2] It is also popular in Israel, where it was introduced by Yemenite Jews who immigrated there.[3] In Yemen, it is often sold on the street by peddlers.[4]


Lahoh is prepared from a eggs.[2]

Lahoh is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan.


For a typical Somali breakfast, three pieces of lahoh are often eaten along with honey and ghee, and washed down with a cup of tea. During lunch, lahoh is sometimes consumed with curry, soup, or stew.[2]

See also


  1. ^ Little Business Women
  2. ^ a b c Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
  3. ^ Hatikva market — the other side of Tel Aviv
  4. ^ Dholas and other straw hats come into season
  5. ^ Preparing Lahoh

External links

  • Recipe for Yemeni 'Lahoch'
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