Entree: Djibouti – Northern Culinary Region – Lahoh with Suqaar (Spongy fermented flatbread served with spiced sautéed diced meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- For the lahoh batter:
- 2 cups (240 g) all-purpose flour
- 1 cup (120 g) fine semolina or fine wheat flour
- 1 tbsp (12 g) sugar
- 1 tsp (6 g) salt
- 2 tsp (7 g) active dry yeast
- 2 1/2 cups (600 ml) warm water
- 2 tbsp (30 ml) vegetable oil, plus more for cooking
- For the suqaar:
- 1 lb (454 g) beef stew meat, diced into 1/2–3/4 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, about 5 oz (150 g), diced
- 1 small green bell pepper, about 4 oz (115 g), diced (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) crushed red pepper flakes or to taste
- 1/2 cup (120 ml) water or low-sodium stock
- Juice of 1/2 lemon (about 1 tbsp / 15 ml)
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Step 1: Make the lahoh batter by whisking together the flour, semolina, sugar, and salt in a bowl. Sprinkle the yeast over the warm water, let sit 5 minutes until foamy, then stir the yeast mixture into the dry ingredients with the 2 tbsp oil until smooth. Cover and let ferment at room temperature 1–2 hours or until bubbly; for a tangier flavor refrigerate overnight.
2. Step 2: While batter ferments, prepare the suqaar. Heat 2 tbsp (30 ml) oil in a wide skillet over medium-high heat. Add the diced beef and brown on all sides, 5–7 minutes. Remove any excess fat if necessary.
3. Step 3: Reduce heat to medium, add the chopped onion and sauté until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the tomato and bell pepper and cook 3–4 minutes until softened.
4. Step 4: Sprinkle in the cumin, coriander, turmeric, and red pepper flakes, stirring to coat the meat and vegetables. Pour in 1/2 cup (120 ml) water or stock, scrape up browned bits, cover, and simmer gently 10–12 minutes until beef is tender and sauce thickens. Finish with lemon juice and salt to taste. Keep warm.
5. Step 5: Heat a nonstick skillet or a well-seasoned flat pan over medium heat and lightly brush with oil. Stir the lahoh batter (do not overmix) and ladle about 1/3 cup (80 ml) batter into the pan, pouring in a circular motion to form a 6–7 inch (15–18 cm) pancake with an even thickness.
6. Step 6: Cook the lahoh until the surface is set and full of holes and the bottom is golden, about 2–3 minutes. Do not flip; the top should be steamed through. Transfer to a plate and cover to keep warm. Repeat with remaining batter, brushing the pan with oil as needed.
7. Step 7: To serve, tear lahoh into pieces and scoop generous portions of suqaar on top or alongside. Garnish with chopped cilantro or parsley if desired.