Entree: Djibouti – National Cuisine – لحوح مع مرق ➤ Lahoh ma'a maraq (Fermented spongy flatbread served with a savory meat and tomato stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- For the lahoh batter:
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) whole wheat flour
- 1 tsp (4 g) instant yeast
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt
- 1 3/4–2 cups (420–480 ml) warm water, plus more to adjust batter
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking

- For the stew (maraq):
- 1 lb (454 g) lamb shoulder, cut into 1–1½ inch (25–35 mm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) grated fresh ginger
- 1 tbsp (7 g) berbere or xawaash spice blend (or 1 tbsp (7 g) warm spice mix of paprika, cumin, coriander)
- 1 tsp (4 g) ground cumin
- 1/2 tsp (2 g) ground turmeric
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) beef or water stock
- 2 medium potatoes, peeled and cut into 1-inch (25 mm) cubes (optional)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Prepare the lahoh batter: In a large bowl combine both flours, yeast, sugar, and salt. Stir in 1 3/4 cups (420 ml) warm water and 2 tbsp (30 ml) oil to form a thin batter. Cover and let sit at room temperature to ferment 1–3 hours, or refrigerate overnight for a tangier flavor. If batter is too thick after fermentation, thin with water to a pourable pancake-batter consistency (about heavy crepe).
2. Make the stew: Heat 3 tbsp (45 ml) oil in a heavy pot over medium-high heat. Add lamb cubes and brown on all sides, working in batches if needed. Remove browned lamb and set aside.
3. In the same pot reduce heat to medium, add sliced onions and sauté until soft and beginning to caramelize, about 8–10 minutes. Add garlic and ginger and sauté 1 minute until fragrant.
4. Stir in berbere (or spice mix), cumin, and turmeric and cook 30–60 seconds to bloom the spices. Return lamb to pot, add crushed tomatoes and 1 cup (240 ml) stock, scraping up browned bits. Bring to a simmer.
5. Add potatoes if using. Cover, reduce heat to low, and simmer gently 45–60 minutes until lamb is tender and sauce has thickened. Adjust seasoning with salt, pepper, and 1 tbsp (15 ml) lemon juice. Stir in chopped cilantro or parsley just before serving.
6. Cook the lahoh: Heat a nonstick skillet or a cast-iron griddle over medium heat and brush lightly with oil. Pour about 1/3 cup (80 ml) batter into the pan and spread slightly; lahoh batter should form many small holes as it cooks. Cook covered (use a lid) for 2–3 minutes until the surface is set and bottom is golden; do not flip—most lahoh cooks on one side only. Repeat with remaining batter, stacking cooked lahoh on a towel.
7. To serve: Place a lahoh on the plate, tear or fold pieces and scoop stew onto or into the bread. Garnish with extra cilantro and a squeeze of lemon. Enjoy warm.