April 14, 2018mayurisjikoni
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DAY 12

“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”

   Today is one of those days when I don’t have much to write about. Finally its begun to rain. Just as well as last night was just too humid. The AC was on at its lowest and I was still feeling hot. Today has been a cool day…remember I’ve mentioned in my previous posts, Mombasa is never too cold that you may need to wear a sweater or a cardigan. Due to the fact that I hardly get a chance to wear them, I probably own 2 that may be ancient.

   Day 12 my breakfast dish is Lahooh (laxoox) from my neighboring country SOMALIA. With the influx of refugees over the years from Somalia we have quite a large Somali community in Mombasa. However, its a pity that cuisine from Somalia is not readily available in restaurants around Mombasa. Finding a breakfast dish beginning with L proved to be quite a task. Except for mention of Laban (yogurt in the Middle East countries) as a part of breakfast, there was no other mention of breakfast dish beginning with L.  How did I get to lahooh? I was searching for breakfast dishes from neighboring countries and stumbled up Lahooh.

   This has been a wonderful find for me. Looks like crepes or dosa. Its a Somali flatbread, spongy and soft which popular as breakfast with eggs, suqaar(cubed meat), just sugar and butter or with olive oil and honey. Lahooh can be made using a quick method, with yeast or even a sourdough starter. Lahooh is also eaten during lunch and dinner time.

   This recipe gave me the opportunity to revive my Princess. Princess??? Yes that’s my sourdough starter. I hate throwing away the discard and use it to add a bit to parathas, chilas, focaccia or anything that needs fermentation etc. Before I went to India in November I just stored the starter in the freezer. When I decided I wanted to use the starter, took it out of the freezer and allowed it to thaw at room temperature. Then I took about half a cup and fed it till it was nice and bubbly. The rest is sitting in the fridge in a dormant state.

   Instead of suqaar, I decided to serve lahooh with some aubergines and eggs. Its become my hubby’s favorite and wants me to make it soon again. We also enjoyed lahooh with some honey and butter next day and they were delicious.

Makes 8-10
Recipe Source: My Somali Food

For Lahooh:
½ cup millet flour
½ cup fine cornmeal flour
½ cup plain flour
½ cup wheat flour
1 cup active sourdough starter
½ tsp salt
2½ – 3 cups water
1 tsp soda bicarbonate (baking soda)

some oil

For the aubergine filling:

1 large aubergine, cut into cubes (approx. 2 cups)
1 onion cut into cubes
2 large tomatoes, cut into cubes
3-4 cloves of garlic, chopped
1 tbsp olive oil
1-1¼ tsp salt
1 tsp paprika
1 tsp coriander powder
½ tsp pepper powder
2-3 tbsp chopped fresh coriander
2-3 tbsp chopped spring onion

4 fried eggs

Preparation of Lahooh:

  1. Mix the flours with salt and baking soda.
  2. Mix water and sourdough starter.
  3. Add it to the flour mixture and mix to a smooth batter.
  4. Cover and let the batter ferment for 30 minutes to overnight. I allowed the batter to ferment for 4 hours.
  5. Heat a large frying pan or tawa on medium heat.
  6. Rub it with very little oil.
  7. Take about a ¼ cup batter and spread it on the frying pan in a circular motion. 
  8. Drizzle some oil around the lahooh.
  9. Lat it cook till the edges come off the pan by itself. Cook only one side.
Preparation of the filling:(serves 4)
  1. Heat oil in a pan over medium heat.
  2. When its hot add onion and garlic.
  3. Stir fry till the onions become soft.
  4. Add the cubed aubergine and tomatoes.
  5. Add paprika, coriander powders and salt.
  6. Cover and cook till the aubergines are just done.
  7. Add pepper and mix.
Make fried eggs.

To serve:
  1. Take one lahooh.
  2. Put some aubergine in the middle.
  3. Make a well in the middle.
  4. Add a fried egg.
  5. Sprinkle some fresh coriander and spring onion.
  6. Serve with some tea or coffee.
  • Instead of aubergine use cubed meat, mushrooms or lentils.
  • Next time I’d probably serve the eggs and aubergine stew on the side as the lahooh becomes soggy in the middle.
  • Serve lahooh with sugar and butter or olive oil and honey.

A-Z breakfast Dishes:

A – Apple Aebleskiver – Denmark
B – Baghrir – Morocco
C – Changua – Colombia
D – Dutch Baby Pancakes – Germany/USA
E – English Breakfast – England

F – French Toast – Canada
G – Griddle/Girdle Scones – Scotland
H – Hafragrautur –  Iceland
I – Idiyappam – India
J – Johnnycakes – Caribbean Islands
K – Khabees – Bahrain

Check out what other Mega Blogging Marathoners have made for Day 12:

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  • Srivalli Jetti

    April 29, 2018 at 6:26 am

    That’s really a fantastic breakfast and interesting dish, I think I can imagine this being on the lines of Ingera right..the crepe looks awesome!.nice reading your intro!

    1. mayurisjikoni

      April 29, 2018 at 5:37 pm

      Thanks Srivalli, though it looks like injera the taste was different. Injeras are usually not made as thin as crepes, they are a bit thick.

  • Kalyani

    May 2, 2018 at 10:51 am

    you have named your sourdough starter 🙂 thats so cute ! and lovely that you could replace the meat with grilled aubergines.. this looks like a filing breakfast, Mayuri !

    1. mayurisjikoni

      May 2, 2018 at 10:59 am

      Thanks Kalyani. Many sourdough experts recommend that you name the starter. That way you probably will take more care of it.

  • manjulabharathkumar2016

    May 7, 2018 at 6:55 pm

    Thats an amazing breakfast recipe and such an fabulous pick !! I always love your intros had specified about this in all my comments.. The crepes have come out perfect, with those healthy ingredients added to this would be a amazing breakfast to indulge !!

  • Priya Srinivasan

    May 7, 2018 at 8:25 pm

    Looks fantastic,
    That aubergine side sounds yumm!! Perfect breakfast with that fried egg on top!!

  • Padmajha PJ

    May 11, 2018 at 8:34 pm

    That’s an awesome recipe Mayuri.So lovely that you have named the sour dough starter! I have been wanting to make a starter for so long but still not gathered up the courage to do so!

  • Sandhya Ramakrishnan

    May 17, 2018 at 2:14 am

    Being a miserable sourdough owner, I should start naming mine. Love that princess revived back to life. Love this flatbread and I like the egg plant filling that you have used.

    1. mayurisjikoni

      May 17, 2018 at 10:42 pm

      Thanks Sandhya. The discard I use for so many things e.g. for fermenting batters for idlis, dosa, dhokra, just add a tablespoon and it makes all the difference.

  • Simply Tadka

    June 19, 2018 at 10:28 pm

    Really Interesting and tummy filling recipe.. Awesome

    1. mayurisjikoni

      June 19, 2018 at 11:25 pm

      Thank you so much.


    July 2, 2020 at 10:19 am

    Hey wow! Sounds awesome. I must try making it. For that, I need to start making a sourdough starter. This is like Hanuman ki pooch. 😀
    I hate to waste and the starter falls flat all the time. Also throwing out the feed is something I do not like. But now looking at this delicious lahooh I want to try.

    1. mayurisjikoni

      July 2, 2020 at 8:03 pm

      Thanks Archana, perhaps you could do a 24 hour starter and add a bit of yogurt later on. You know how we do for some breads. Perhaps that would work.

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