mysomalifood » lahooh

Lahooh/Anjero : Flat Bread

mysomalifood — Wed, 12 Jan 2011 01:40:47 +0000

Making this type of lahooh is a great alternative, when you don’t have a lot of time you can whip up in no time at all,this recipe is so addictive, it is easy to make and it taste so good.

Ingredients:

1 cup all-purpose plain flour
1/2 cup wholewheat flour
1/2 cup cornmeal, fine
3 teaspoon baking powder
1/2 teaspoon salt
2 cups of milk or more
1 tablespoon sugar
1 egg

Directions:

Mix all the ingredient together to form a batter;
Stir well to avoid lumps, add more milk if you need the batter should be like a pancake like consistency.
Heat a cast iron skillet or a non stick pan on a medium heat.
Spread ¼ cup of the batter gently, in a circular motion by starting in the middle and then working clockwise.
Cook one side until golden brown.
If it sticks on the skillet add few drops of oil and wipe it off with a kitchen paper.
Repeat using all batter.

Cambaabur : Eid Bread

mysomalifood — Fri, 27 Aug 2010 03:27:34 +0000

Cambaabur is a Somali Eid bread, it is prepared more like lahooh with different ingredients, then fried on a skillet, sprinkled with sugar on top then served with yogurt. It is enjoyed as a breakfast item, mostly during Eid.

Ingredients:

1 ½ cups all purpose flour
½ cup wheat flour
½ cup millet flour
3 cups water
1 ½ teaspoon yeast
1 ½ teaspoon sugar
1 teaspoon salt
1 small onion chopped
1 clove of garlic chopped
1/2 teaspoon food coloring
1 teaspoon fennel seeds (caraway)
1 teaspoon Habbatus sauda (black seeds)

Direction:

In a blender add the onion and garlic, cumin, turmeric and some water and blend until smooth paste.

Add all the other ingredients to the blender and blend again until combined. It should be like a pancake batter.

Cover the mixture and keep it in a warm place for about 4-6 hours or until it doubles in size.

Scoop the batter by 1/4 cup on a fry pan with a little oil, sprinkle with custard sugar on top to taste. repeat this until you have finished all the batter.

Serve with Yogurt.

Lahooh: spongy, pancake-like bread

mysomalifood — Mon, 04 May 2009 14:48:43 +0000

Lahooh is a spongy pancake, mostly it is enjoyed as a breakfast item when added butter and sugar or honey with a cup of tea.
To serve, lay few lahooh on a plate, and ladle soup or stew servings on top, you can also tear small peace of lahooh to grasp the stews.
Compared to the Ethiopian injera the lahooh is a lot different in terms of taste and texture and, lahooh also compliments with sweets like honey or sugar.

Ingredients:

1 ½ cups all purpose flour
½ cup wheat flour
½ cup millet flour
3 cups water
1 ½ teaspoon yeast
1 ½ teaspoon sugar
1 teaspoon salt

Directions:

Mix all the ingredient together to form a batter;
Stir well to avoid lumps set aside to rise.
When ready, stir batter if liquid has settled on bottom.
Heat a cast iron skillet or a non stick pan on a medium heat.
Spread ¼ cup of the batter gently, in a circular motion by starting in the middle and then working clockwise.
Just cook one side until golden brown.
If it sticks on the skillet add few drops of oil and wipe it off with a kitchen paper.
Repeat using all batter.