Entree: Djibouti – Central Culinary Region – Laxoox with Suqaar (Fermented spongy flatbread served with spiced cubed meat and vegetable sauté)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr

Total 1 hr 45 min

Ingredients

- For the laxoox batter:
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 1 tsp (4 g) sugar
- 1 tsp (3 g) active dry yeast
- 1/2 tsp (3 g) fine salt
- 2 1/2 cups (600 ml) warm water, plus more as needed
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- For the suqaar (spiced beef sauté):
- 1 lb (454 g) beef stew meat, cut into 1/2-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 2 cloves (6 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 small green chili or jalapeño, seeded and minced (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/4–1/2 tsp (0.5–1 g) cayenne pepper or to taste
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) water or stock
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice

Instructions

1. Make the laxoox batter: whisk together the flours, sugar, and salt in a bowl. Dissolve the yeast in 1/4 cup (60 ml) warm water, let sit 5 minutes until foamy, then stir into the flour mixture. Add remaining warm water and 2 tbsp (30 ml) oil and whisk until a smooth, slightly thin batter forms. Cover and let rest at room temperature 1–2 hours until bubbly and slightly sour; thin with a little water if too thick.
2. Cook laxoox: heat a nonstick skillet or cast-iron pan over medium heat and brush lightly with oil. Pour about 1/4 to 1/3 cup (60–80 ml) batter into the pan, tilting to spread into a 6–8 inch pancake; cook covered 2–3 minutes until the surface is set and bubbly and the underside is golden; do not flip. Transfer to a plate and keep warm. Repeat with remaining batter.
3. Prepare the suqaar: heat 2 tbsp (30 ml) oil in a heavy skillet over medium-high heat. Add the beef cubes and sear until browned on all sides, 4–6 minutes. Remove beef and set aside.
4. In the same skillet, add the sliced onion and sauté 4–5 minutes until soft. Add garlic and ginger and cook 30 seconds until fragrant. Stir in tomatoes, minced chili, cumin, coriander, turmeric, cayenne, salt, and pepper. Cook 3–4 minutes until tomatoes soften.
5. Return the beef to the pan, add 2 tbsp (30 ml) water or stock, reduce heat to medium-low, cover and simmer 8–12 minutes until beef is tender and flavors meld. Uncover and reduce any excess liquid if needed.
6. Finish and serve: stir in cilantro and lemon juice, adjust seasoning. Serve hot suqaar spooned over or alongside warm laxoox pancakes; tear laxoox to scoop the meat and enjoy.