Thats amazing! My parents came from yemen to israel 70 years ago and we still eat and realy love tradional yemenite food, lahuh is one of them,we eat bisbas,malawah,jahnun,kuban and many others. Yemenite jews kept the yemenite food tradition like they never left yemen. May allah gave us peace and we can visit yemen soon
@@idodamti4517 Wow you are the first Jewish person of dhala descent I've come across. My father is a Muslim from Dhala and has very fond memories of the Jewish community there. They would attend each others weddings, exchange food- though the Jews wouldn't eat meat slaughtered by muslims. He does not remember any negative incidents with respect to jews. There were tears on both sides when they left for Israel.
@@dmdm7690 thats the same feeling of meomories we heard from our fathers and mothers. While the jews from europe Suffering from a hostile attitude and for a large part of the years from murder and violence towards them, the Jews in Yemen lived well alongside their Muslim neighbors. We were always told that the government and the king protected the Jews, we only know evidence of good things from Yemen and I have never heard of anything negative. Unfortunately, the attitude of the Muslim world changed towards the Jews 100 years ago because of the establishment of the State of Israel, we will continue to pray for the peace that is beginning to develop with some of the Muslim countries. The road to peace with Yemen, in my opinion, is still long. I wish I could visit my ancestral home in Yemen
@@idodamti4517 Yes, very sad how politics has caused such a rift and hatred on both sides. The Mizrahim and the Yemeni Jews have a lot to offer their cousins in the Arab and Muslim World. Let's hope and pray peace will prevail
I am so happy I came across your channel. I miss my mothers cooking. I can teach myself how to make this and she will be surprised. I love Lahoh. xxxx Mia
you may not believe but it is how Ethiopian people prepare the staple and widely used enjera, the difference is the size and the type of flour used. the shorba is called absiti in Ethiopia
السلام عليكم انا اتعلمت اللحوح اليافعي من وحده يمنيه من قبيلة اليوافع ابصراحه جدا سهل وجدا لذيذ مب هاللحوح اللي ما يخلص الا بعد طلوع الروح ثلاث ايام عشان اتسوي لحوح!!!! حشى هاي مب لحوح مفاعل نوويه!!!! اللحوح اليافعي خلال ساعتين فقط جاهز للاكل انحط عليه زيت السمسم و ناكله و يا شاي كرك او شاي حليب ماشاءالله على اكل اليوافع اكلهم لذيذ و نظيف ان شاءالله المره اليايه راح اخبركم ع الاكلات اليافعيه اللي اتعلمتها
Also, you can make enough pieces for a couple days and keep it in the fridge and if for the shafoot it doesn't matter so much if it dries out a little because it soaks in the yogurt. But too long and it will go moldy. Also you can use regular arabic bread (flatbread or pita) as a substitute if you can't make lahooh one day. That's what a lot of people do in Yemen too. It's a lot of work making 3 different kinds of breads in one day and esp. if you are only 1 cook! Hope this helps.
The starter is pretty much indestructible and you can keep it in the fridge for a long time. (It also doesn't need to stay 3 day can be less if you are pressed for time, maybe just half a day but then it will be less sour) Because it has the yeast in it bacteria won't grow and it will keep. Then you can take it out and make the batter part on the day you want to use it - new flour will feed the yeast and they come back to life.
No this is Yemeni lahoh, its sour and eaten with a spicy yogurt and salad. But they do have a similar type bread in Ethiopia, Somali, Djibouti and as you said Morocco - other countries in the Middle East/North Africa as well.
It looks just like Somali 'anjeero except we ferment the wheat and white flours with yeast and water and leave it overnight. When we cook it, we just pour a portion of it on the pan and we spread it into a spiral shape with a curved spoon.. Wow nice to see such similar traditions in the comment section! :)
@@reya720 No they didn't. Lahoh/Canjeero originated in Somalia. Google is free. Yemenis copied Somalis. Stop stealing traditional recipes and claiming it as yours. Malawah/Malwax also originated in Somalia.
This is like injera someone already said that I see:) Not surprising since you guys in Yemen are right there on the other side of the Red Sea. I wonder what other delicious things we share:-)
Thank you so much for the recipe! I had this bread occasionally as a teenager and loved loved it. We had a Jewish neighbour who would make it and give a couple to my mother... I have a question. Would it work with wholewheat flour and spelt flour, or mostly white spelt flour.
it just increases the bubbles in the lahooh - its and extra step and some people skip it. You also can let the starter sit for less than 3 days if you need it on the same day, it might be less sour that's all.
The measurements are the same, yes. You need only a spoonful of starter and the only difference is that it isn't necessary to add yeast. Because yeast is living and it is already present in the starter doesn't make a difference either way if you add it or not. Also I leave the starter in the fridge for a few extra days sometimes too before I am ready to use it and it preserves fine.
We have this also in algeria and it is called baghrir or rghayèf. It is aliso called thivouajajine in the berber region. Mostly we use semolina in stead of flour.
Please, on reusing the rest of the batter to make a starter, you said to add to the starter ingredients... are the measurements of the ingredients the same as the first time making the starter.... you still need to add the yeast and all the ing?
omg i haven't had this since Yemen in 2008! & I've missed it since! ! Thanks so much for the recipe! i can finally make it here at home ! but they had this white dipping kinda thing? Can you tell me whats that called? Could you show us how to make that too? Or type it here for me :) Thanks so much
Hi, can I make the lahoh bread and store in fridge to consume the next day? What is the best way to make this in a way I can use it for 2-3 days? Thanks.
Does it have to be a full 3 days before making the dough. I made the starter in the afternoon on the first day (let’s say 2pm)... can I use it at 9am on the third day?
Was it yogurt and dried bisbaas? Or was it shafoot - greenish in color? Thanks for your comment, I will be happy to help you out if I find out what it is.
its a good video but seem all that waiting for nothing why the long cooking process when u going to get same results as the regular crepes wich is done in minutes correct me If am wrong tanx
oh that is shafoot - the first picture is spicy shafoot (yogurt with greens and chili peppers) and the second is shafoot with mint yogurt sauce. The recipe for shafoot is on the channel page :)
Hey, Thanks for the recipe,i really love and enjoy shafoot. since i have never made it, is it possible to make the batter and store for long? like for Ramdan, it would be difficult for me to manage the whole process of batter making. Appreciate your help! :)
You have it on 00:55 Thats it! :D what is it called or how is it made? Ive only tasted in Yemen, and never asked what it was :( Thanks so much for your response!
It is like ethiopian injera, (difference is due to the used cereals). It is sour and the small holes "eyes" as we call them gives a different taste and property than a plain crêpes...It is really another food.
Anjero is Ethiopian term and laxoox is Somali. Sorry but there’s no just thing call Yemeni lohoh lol. Laxooh is Somali and we introduced to Yemen ppl after the Somali civil war.
You can try it mix it all in the blender its very fast to make ur more then days how u make u laho... I try it last month someone to teach me from United arab Emirates to use blender to make it laho and i try it already so very fast u don't need to wait 3 days...😭😭😭
Thats amazing! My parents came from yemen to israel 70 years ago and we still eat and realy love tradional yemenite food, lahuh is one of them,we eat bisbas,malawah,jahnun,kuban and many others. Yemenite jews kept the yemenite food tradition like they never left yemen. May allah gave us peace and we can visit yemen soon
Are your parents originally from Damt in the Dhala province of Yemen? Amen to your prayer
@@dmdm7690 yes my parents are from there, small village called utmah. We are big family from the damt
@@idodamti4517
Wow you are the first Jewish person of dhala descent I've come across. My father is a Muslim from Dhala and has very fond memories of the Jewish community there. They would attend each others weddings, exchange food- though the Jews wouldn't eat meat slaughtered by muslims. He does not remember any negative incidents with respect to jews. There were tears on both sides when they left for Israel.
@@dmdm7690 thats the same feeling of meomories we heard from our fathers and mothers. While the jews from europe Suffering from a hostile attitude and for a large part of the years from murder and violence towards them, the Jews in Yemen lived well alongside their Muslim neighbors. We were always told that the government and the king protected the Jews, we only know evidence of good things from Yemen and I have never heard of anything negative. Unfortunately, the attitude of the Muslim world changed towards the Jews 100 years ago because of the establishment of the State of Israel, we will continue to pray for the peace that is beginning to develop with some of the Muslim countries. The road to peace with Yemen, in my opinion, is still long. I wish I could visit my ancestral home in Yemen
@@idodamti4517
Yes, very sad how politics has caused such a rift and hatred on both sides. The Mizrahim and the Yemeni Jews have a lot to offer their cousins in the Arab and Muslim World. Let's hope and pray peace will prevail
I am so happy I came across your channel. I miss my mothers cooking. I can teach myself how to make this and she will be surprised. I love Lahoh. xxxx
Mia
you may not believe but it is how Ethiopian people prepare the staple and widely used enjera, the difference is the size and the type of flour used. the shorba is called absiti in Ethiopia
Ethiopia ruled Yemen during Axum that’s why
Oh man miss Yemen...its been 14 long years
I salute you for doing our dishes.
Thanks.
And good Sanani accent with the Arabic videos
السلام عليكم انا اتعلمت اللحوح اليافعي من وحده يمنيه من قبيلة اليوافع ابصراحه جدا سهل وجدا لذيذ مب هاللحوح اللي ما يخلص الا بعد طلوع الروح ثلاث ايام عشان اتسوي لحوح!!!! حشى هاي مب لحوح مفاعل نوويه!!!! اللحوح اليافعي خلال ساعتين فقط جاهز للاكل انحط عليه زيت السمسم و ناكله و يا شاي كرك او شاي حليب ماشاءالله على اكل اليوافع اكلهم لذيذ و نظيف ان شاءالله المره اليايه راح اخبركم ع الاكلات اليافعيه اللي اتعلمتها
sure you can lessen the time for the starter to a couple of hours, it will just be a bit less sour that's all. :) thanks for your question.
Also, you can make enough pieces for a couple days and keep it in the fridge and if for the shafoot it doesn't matter so much if it dries out a little because it soaks in the yogurt. But too long and it will go moldy. Also you can use regular arabic bread (flatbread or pita) as a substitute if you can't make lahooh one day. That's what a lot of people do in Yemen too. It's a lot of work making 3 different kinds of breads in one day and esp. if you are only 1 cook! Hope this helps.
The starter is pretty much indestructible and you can keep it in the fridge for a long time. (It also doesn't need to stay 3 day can be less if you are pressed for time, maybe just half a day but then it will be less sour) Because it has the yeast in it bacteria won't grow and it will keep. Then you can take it out and make the batter part on the day you want to use it - new flour will feed the yeast and they come back to life.
mmm yeah i love the malawah too! If i come across a good way to make it without the mas-han in sha allah i will post it
No this is Yemeni lahoh, its sour and eaten with a spicy yogurt and salad. But they do have a similar type bread in Ethiopia, Somali, Djibouti and as you said Morocco - other countries in the Middle East/North Africa as well.
It looks just like Somali 'anjeero except we ferment the wheat and white flours with yeast and water and leave it overnight. When we cook it, we just pour a portion of it on the pan and we spread it into a spiral shape with a curved spoon.. Wow nice to see such similar traditions in the comment section! :)
It looks like Ethiopian injera which is also a sourdough bread like this Yemeni lahoh.
@@Mel-go2pz Ethiopia ruled Yemen during Axum that’s why. And Somalis adapted yemeni culture and food
@@reya720 No they didn't. Lahoh/Canjeero originated in Somalia. Google is free. Yemenis copied Somalis. Stop stealing traditional recipes and claiming it as yours. Malawah/Malwax also originated in Somalia.
Discovered your channel and enjoying it so much with all the recipes!!!!! Thank you so much for sharing!
This is like injera someone already said that I see:) Not surprising since you guys in Yemen are right there on the other side of the Red Sea. I wonder what other delicious things we share:-)
thanks for your comment. I'm glad you liked it :)
You are right it is like a cousin of the Ethiopian Injera. :) I have tried the Ethiopian dish Zigni, it's very good, someday I wish to travel there.
I didnt know in Yemen you called it Lahoh. Northern Somalis living in Somalia call it Lahoh too.
Peace Peace yeah somaliland anjero it called lahooh
Lahoh its called in Djibouti not in Yemen. i think she is a yemeni from djibouti.
Djama Absieh no you're wrong..stop acting like you know everything...this is what Yemenis call it and its been round for 100s of years
@@djamaabsieh4536 lahoh is yemeni
Somalis adapted yemeni food and culture mulawah and lahoh are Arabic words as well as ma’weez
i love learn about someone culture through food . continue to make great vids and maybe i can share my cuisine with you one day
.
Thank you so much for the recipe! I had this bread occasionally as a teenager and loved loved it. We had a Jewish neighbour who would make it and give a couple to my mother... I have a question. Would it work with wholewheat flour and spelt flour, or mostly white spelt flour.
it just increases the bubbles in the lahooh - its and extra step and some people skip it. You also can let the starter sit for less than 3 days if you need it on the same day, it might be less sour that's all.
yes, it's very similar to injera, which is also very delicious!
The measurements are the same, yes. You need only a spoonful of starter and the only difference is that it isn't necessary to add yeast. Because yeast is living and it is already present in the starter doesn't make a difference either way if you add it or not. Also I leave the starter in the fridge for a few extra days sometimes too before I am ready to use it and it preserves fine.
wow Yemeni food has many similarities to Somali food and to some extend Ethiopian
Ethiopia ruled Yemen during Axum, and Somali adapted yemeni food and culture like ma’weez dira dress mulawah and lahoh
can you show us the malawa yemn i flat bread? ITS A LITTLE FLAKY AND I LOVE IT.
in sha allah i hope to post the videos for shafoot with laban soon
We have this also in algeria and it is called baghrir or rghayèf. It is aliso called thivouajajine in the berber region. Mostly we use semolina in stead of flour.
Gotta love it. Reminds me of crepes.. do u live in Michigan. If so ill stop by and buy it From you . Yummy
Please, on reusing the rest of the batter to make a starter, you said to add to the starter ingredients... are the measurements of the ingredients the same as the first time making the starter.... you still need to add the yeast and all the ing?
Thanks a lot l always enjoy your videods but cant l make it in one day instead of 3 days
can we make this without yeast?
My God it looks great in the plate..with fruits
omg i haven't had this since Yemen in 2008! & I've missed it since! ! Thanks so much for the recipe! i can finally make it here at home ! but they had this white dipping kinda thing? Can you tell me whats that called? Could you show us how to make that too? Or type it here for me :)
Thanks so much
Hi, can I make the lahoh bread and store in fridge to consume the next day? What is the best way to make this in a way I can use it for 2-3 days? Thanks.
Hie what we can use as an alternative to yeast
Does it have to be a full 3 days before making the dough. I made the starter in the afternoon on the first day (let’s say 2pm)... can I use it at 9am on the third day?
Was it yogurt and dried bisbaas? Or was it shafoot - greenish in color? Thanks for your comment, I will be happy to help you out if I find out what it is.
its a good video but seem all that waiting for nothing why the long cooking process when u going to get same results as the regular crepes wich is done in minutes correct me If am wrong tanx
جميل ما شاء الله
شكرًا لك كاثرين😘
It looks great in the plate with fruits
Brilliant use of unglazed tile to "bake" on range! Thanks!!
Can you add fresh herbs or citrus rind to the original starter and let it ferment? Thanks. O.
Thank you ❤may Allah reward you for teaching us
و هذا صح
الحمض من المخمر يذر الحديد
ساكتبه في الفيديو
شكرا
oh that is shafoot - the first picture is spicy shafoot (yogurt with greens and chili peppers) and the second is shafoot with mint yogurt sauce. The recipe for shafoot is on the channel page :)
Hey, Thanks for the recipe,i really love and enjoy shafoot. since i have never made it, is it possible to make the batter and store for long? like for Ramdan, it would be difficult for me to manage the whole process of batter making. Appreciate your help! :)
You have it on 00:55 Thats it! :D what is it called or how is it made? Ive only tasted in Yemen, and never asked what it was :(
Thanks so much for your response!
Are you a yemeni? Because you speak English very well
the recipe calls for white flour, is that regular white flour or bread white flour?
Reminds me of baghrir 🇲🇦
It's like algerian ghrayef (baghrir) in morocco and tunisia they also do it
do you have a good Recipe for Yemeni Jachnun ?
jahnun is a Jewish Yemeni food not common amongst non Jews. so is kubaneh
thank you! sure you can stop by anytime..i am in ny though :/
Sheba Yemeni Food
Assalamu Alaikum where n NY please salam
what is the sharaba for?
tq for sharing the recipe.
Whats cooking today
Thank you Sheba
والله ان المقطع بالعربي كان حلو ومفهوم ليش محيتوه رجاءً نزلوه من جديد
It is like ethiopian injera, (difference is due to the used cereals). It is sour and the small holes "eyes" as we call them gives a different taste and property than a plain crêpes...It is really another food.
את יהודיה ?
Amazing
توجد نفس الفيديو بالعربي هنا
youtube.com/ watch?v=l1_7-SxNVRM
WHAT? WAIT! I THOUGHT LAHOOH WAS SOMALI FLAT BREAD! WE CALL IT LAXOOX!
laanaa you guys stole everything
You are saying we are Chinese of food. I'm joking.
hargeisawi somalilander Lahoh is an Arabic name from the old south Arabian
Inshallah
Almost to your door. Where u at. Ring ring ..
The algerian too we do this but we call this Baghrir and the recipe is not same 🇩🇿😉
It looks like Somali bread also called 'anjero' laxoox'
Thanks
C'est un enfant qui s'amuse ?
actually i'm married already :)
Nice thanks
thank you
Anjero is Ethiopian term and laxoox is Somali. Sorry but there’s no just thing call Yemeni lohoh lol. Laxooh is Somali and we introduced to Yemen ppl after the Somali civil war.
Lol. Sure on my way.. Almost there. Pali MoMo:)
You can try it mix it all in the blender its very fast to make ur more then days how u make u laho...
I try it last month someone to teach me from United arab Emirates to use blender to make it laho and i try it already so very fast u don't need to wait 3 days...😭😭😭
Omg exactly like Moroccan baghrir
algerians, moroccans and tunisians are descendants of arab yemini tribes that established in north africa 1300 years ago
Really?!! I'm Algerian and I absolutely don't look like a Yemeni!!
where is the love here we are all the same light ,dark Arab African, are we not Muslim SUBHAANALLAAH, FOOD IS LOVE.
you have freyna
@@frankbravura they said 1300 years ago of course u can’t look the same now
Hmmm, so is that what is cooking.
Hey neighbour! This
Isn't this not a true sourdough if you're using packaged yeast?
people needs to realize how valuable time is lol I mean to cook that is 3 days time hmmmm I think ill pas I stick to the old thing rrecipy
Looks like injera
these look more like pancakes to me , sorry
Too much steps
Lol