Entree: Djibouti – Southern Culinary Region – Lahoh with Stew (Slightly sour spongy pancake with lamb stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs 30 min

Total 3 hrs 10 min

Ingredients

- Lahoh batter:
  - 2 cups (240 g) all-purpose flour
  - 1/2 cup (60 g) fine semolina or sorghum flour
  - 1 tsp (5 g) active dry yeast
  - 1 tsp (5 g) sugar
  - 2 cups (480 ml) warm water
  - 1/2 tsp (3 g) salt
  - 1–2 tbsp (15–30 ml) vegetable oil for cooking
- Stew:
  - 1 lb (454 g) lamb, boneless, cut into 1-inch (2.5 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, thinly sliced, approx. 8 oz (225 g)
  - 3 cloves garlic, minced, approx. 9 g
  - 1 tbsp (15 g) tomato paste
  - 2 cups (480 ml) chopped tomatoes (fresh or canned)
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) ground coriander
  - 1/2 tsp (2.5 g) ground black pepper
  - 1 tsp (5 g) salt, adjust to taste
  - 1 cup (240 ml) water or stock
  - 2 tbsp (8 g) chopped cilantro for garnish

Instructions

1. Prepare lahoh batter and ferment: whisk the flours, yeast, sugar and salt in a bowl, slowly add the warm water to form a thin batter, cover and leave at room temperature until bubbly and slightly sour, 2–6 hours (or refrigerate overnight for deeper flavor); when ready, stir and adjust consistency with a little water so batter pours easily.
2. Cook stew and lahoh, then assemble: for the stew, heat oil in a pot over medium heat, brown the lamb cubes, add sliced onion and garlic and cook until soft, stir in tomato paste and chopped tomatoes, add cumin, coriander, salt and 1 cup (240 ml) water, cover and simmer until lamb is tender about 30–40 minutes; for lahoh, heat a nonstick skillet over medium, lightly oil and pour 1/4 cup (60 ml) batter to form a pancake, cook until the surface is set and full of holes and bottom is golden, about 1–2 minutes (do not flip), repeat to make 8–10 lahoh; serve warm lahoh with ladles of the lamb stew and garnish with chopped cilantro.