Lahooh/Lahoh

LAHOOH/LAHOH  
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.

• 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

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