Laxoox

Laxoox (pronounced 'laa-hōh' in Somali) or Canjeero is a pancake-like bread eaten in the countries of Somaliland/Somalia, in Yemen and in some parts of Djibouti. It was also imported to Israel by Yemeni Jews.

Comparison to injera

The factual accuracy of this section is disputed. Please see the relevant discussion on the talk page.(March 2008)

The bread is very similar to the Ethiopian/Eritrean injera, but is thicker and much smaller in size. Moreover, laxoox (Canjeera) is always made with wheat, while injera is made with teff (although it can also be made with wheat and other grains).

Making laxoox

The bread is made by mixing plain flour, self-raising flour, warm water, yeast and a small amount of salt. The mixture is beaten by hand until soft and creamy, then left overnight to ferment. The laxoox is cooked on a traditional metallic circular stove called a daawo. Somalis living in the diaspora, lacking access to a daawo, use a normal pan in its place.

It is then flavoured by either pouring melted butter on it or dusting it with sugar, sometimes sugar and olive oil. Laxoox is also eaten with ful medames, scrambled eggs, mincemeat, beans, hummus, soup, camel's milk, or Turkish tea, but generally by itself. It is usually eaten in the morning and/or evening.

See also

• Cuisine of Somalilandes:Laxoox

he:לחוח simple:laxoox