Djibouti Lahoh, also known as Lahoh or Laxoox, is a traditional Somali and Djiboutian pancake-like bread that holds a significant place in the culinary culture of the region. Lahoh has been enjoyed by the people of Djibouti for generations, with a history deeply rooted in the nomadic way of life and the traditional Somali cuisine.

Origins and Significance:

The origins of Lahoh can be traced back to the Somali people, who have a rich culinary heritage that reflects their nomadic lifestyle and cultural influences from neighboring regions. Somalia and Djibouti share many similarities in their traditional foods, and Lahoh is a prime example of this culinary connection.

Nomadic Staple:

Lahoh has long been a staple in the Somali and Djiboutian diet, particularly in the nomadic communities where it served as a convenient and nutritious food option. The simplicity of its ingredients and the ease of preparation made it an ideal choice for nomads who often had limited access to elaborate cooking methods or ingredients.

Djibouti Lahoh Method - Step by Step Description, Notes, and Nutrition Facts

Step 1:

Gathering the Ingredients To make Djibouti Lahoh, you will need the following ingredients:

1- 2 cups all-purpose flour

2- 1 cup semolina flour

3- 1 teaspoon active dry yeast

4- 1 teaspoon sugar

5- 1 teaspoon salt

6- 2 cups warm water

7- Cooking oil (for greasing the pan)

Step 2:

Preparing the Batter In a large mixing bowl, combine the all-purpose flour, semolina flour, active dry yeast, sugar, and salt. Mix the dry ingredients well until they are evenly distributed. Then, gradually add warm water while continuously stirring the mixture. The goal is to achieve a smooth, runny batter. Make sure there are no lumps in the mixture.

Step 3:

Fermenting the Batter Cover the mixing bowl with a clean kitchen towel or plastic wrap and let the batter ferment for about 3-4 hours in a warm, undisturbed place. During this time, the yeast will activate, and the batter will rise and become slightly bubbly.

Step 4:

1- Cooking the Lahoh After the batter has fermented, give it a good stir. The consistency should resemble that of a pancake batter, but slightly thicker. If needed, add a little water to achieve the desired consistency.

2- Heat a non-stick skillet or a griddle over medium heat. Lightly grease the surface with cooking oil to prevent sticking. Using a ladle, pour a scoop of the batter onto the skillet, spreading it out in a circular motion to form a thin, round pancake-like shape.

3- Cook the Lahoh for about 2-3 minutes on each side until it becomes golden brown and slightly crispy. You will notice small air pockets forming on the surface. Repeat this process with the remaining batter, adding more oil to the pan as needed.

Step 5:

Serving and Enjoying Once the Lahoh is cooked, remove it from the skillet and place it on a serving plate. Lahoh is traditionally served folded or rolled up. It can be accompanied by various toppings and fillings, such as honey, butter, jam, or savory sauces.

Notes:

1- Djibouti Lahoh is a popular traditional Somali and Djiboutian pancake-like bread. It is commonly consumed for breakfast or as a snack.

2- The fermentation process is crucial for achieving the characteristic flavor and texture of Lahoh. If the room temperature is cold, you can place the batter in a slightly warmed oven or use a proofing function if available.

3- Semolina flour gives Lahoh a slightly grainy texture and enhances the flavor. If you don't have semolina flour, you can replace it with an equal amount of all-purpose flour.

4- Adjust the amount of water added to the batter as needed. The consistency should be thin enough to spread easily but not too watery.

Nutrition Facts (approximate values per serving):

  • Calories: 150
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 230mg
  • Total Carbohydrate: 31g
  • Dietary Fiber: 2g
  • Sugars: 1g
  • Protein: 5g

Please note that the nutrition facts provided are an estimate and can vary depending on the specific ingredients and quantities used.

Here are the approximate nutrition facts for the ingredients commonly used in Djibouti Lahoh:

All-Purpose Flour (1 cup, 125g):

  • Calories: 455
  • Total Fat: 1.2g
  • Saturated Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 2mg
  • Total Carbohydrate: 95g
  • Dietary Fiber: 3.4g
  • Sugars: 0.6g
  • Protein: 12.9g

benefits:

  • Energy Source: Provides carbohydrates, which are a primary energy source for the body.
  • Versatility: Can be used in a wide variety of recipes, adding structure and texture to baked goods.
  • Enriched Nutrients: Often enriched with iron and B vitamins (like folic acid) that are essential for overall health.

Semolina Flour (1 cup, 167g):

  • Calories: 601
  • Total Fat: 1.2g
  • Saturated Fat: 0.2g
  • Cholesterol: 0mg
  • Sodium: 2mg
  • Total Carbohydrate: 128g
  • Dietary Fiber: 7.1g
  • Sugars: 0.6g
  • Protein: 21.4g

benefits:

  • Rich in Protein: Contains more protein than regular flour, which is beneficial for muscle repair and growth.
  • High in Fiber: Promotes healthy digestion and helps in maintaining a feeling of fullness.
  • Slow Digestion: Has a low glycemic index, which helps in managing blood sugar levels.

Active Dry Yeast (1 teaspoon, 2.8g):

  • Calories: 9
  • Total Fat: 0.1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrate: 1.8g
  • Dietary Fiber: 1.1g
  • Sugars: 0.3g
  • Protein: 1.7g

benefits:

  • Leavening Agent: Helps dough rise, making it light and airy.
  • Source of Nutrients: Provides B vitamins and protein, contributing to overall nutrition.
  • Gut Health: Contains probiotics that can aid in maintaining a healthy gut flora.

Sugar (1 teaspoon, 4g):

  • Calories: 16
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrate: 4.2g
  • Dietary Fiber: 0g
  • Sugars: 4.2g
  • Protein: 0g

benefits:

  • Energy Boost: Provides a quick source of energy due to its simple carbohydrate content.
  • Activates Yeast: Helps in activating yeast, which is essential for the fermentation process in baking.

Salt (1 teaspoon, 6g):

  • Calories: 0
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 2300mg
  • Total Carbohydrate: 0g
  • Dietary Fiber: 0g
  • Sugars: 0g
  • Protein: 0g

benefits:

  • Flavor Enhancement: Enhances the flavor of food, making it more palatable.
  • Electrolyte Balance: Essential for maintaining fluid balance and proper muscle function in the body.

Please note that these values are approximate and can vary depending on the specific brand and variety of the ingredients used. Additionally, the nutrition facts provided are for the individual ingredients and do not take into account any additional toppings, fillings, or cooking oils that may be used when making Djibouti Lahoh.

kirolos

i'm just try to cook new things.

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