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

Lahoh, also Luḥūḥ Somali: Laxoox) (Arabic: لحوح, Hebrew: לחוח, is a spongy, pancake-like bread originating in Somalia, Djibouti, 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 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 .[5] 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.[2]

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


For a typical Somali breakfast, Five pieces of canjeelo 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 Archived 2011-09-28 at
  2. 1 2 3 Mohamed Diriye Abdullahi, Culture and Customs of Somalia, (Greenwood Press: 2001), p. 113.
  3. Hatikva market — the other side of Tel Aviv Archived 2015-04-27 at the Wayback Machine.
  4. Dholas and other straw hats come into season Archived 2012-03-08 at
  5. Preparing Lahoh
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