Talk:Lahoh

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Untitled[edit]

I've removed some comments added recently. Someone who knows what language they are in could, if they are a worthwhile addition to the article, edit them back without repeating the disturbance to the article's formatting that occurred the first time. Britmax 19:46, 1 April 2007 (UTC)[reply]

Comparison to injera[edit]

The article compares laxoox to injera, but then goes into more detail, after which it doesn't sound similar to injera at all (unless "round flatbreads from East Africa" equals "similar"). Could this just as easily be compared (or even better compared) to, say, pita (i.e. round, wheat flatbread)? -- Gyrofrog (talk) 20:59, 30 July 2007 (UTC)[reply]

I've restored the tag. The text, as written, could describe a tortilla, pita, flapjack, etc. What actually makes it similar to injera? I would expect to see a statement such as "both have a sour taste" and/or "both have a porous texture" and/or "both use a starter", etc., preferably from a verfiable source rather than based upon personal experience. -- Gyrofrog (talk) 22:17, 30 July 2007 (UTC)[reply]
Update: now that we have a photo, it is more clear as to why lahoh is mentioned alongside injera, canjeero etc. -- Gyrofrog (talk) 14:34, 20 July 2010 (UTC)[reply]

Acually you probably know more about this than me, I never tried Somalian Laxoox/Injera. The Ethiopian and Yemeni Injersa I tried are exactly the same (very thin). Yemenis call it Laxoox, while Ethiopians call it Injera. Do you know any place I can find Somalian Laxoox/canjeera in the USA?

I never saw the thicker laxoox your describing so maybe yu should seperate them to 2 groups? the thinner bread(Injera/Laxoox) and the thicker bread (the Somalian canjeera) << I never tried that so I am not sure how different it is.Skatewalk 03:22, 31 July 2007 (UTC)[reply]

OK, thanks, based on what you'd written I already suspected there were different kinds of Laxoox (e.g. Somali and Yemeni). As the Yemeni spelling also "laxoox" or is it "lahoh"? Thanks again, -- Gyrofrog (talk) 13:36, 31 July 2007 (UTC)[reply]

I actually wanted to use the word Lahoh, but then I didn't want to add confusion, so I simply added to the existing Laxoox. Is the X pronounced as a light (H)? Let me know I will change it. Skatewalk 14:50, 1 August 2007 (UTC)[reply]

According to the article: "pronounced 'laa-hōh' in Somali". Based on this and other readings, I believe the "x" is an "h" sound in Somali. We should really stick to the most common English spelling, but sometimes there isn't one. -- Gyrofrog (talk) 15:02, 1 August 2007 (UTC)[reply]

Ok man I will leave the article alone, I really prefer that the whole thing gets put in one article. and then just seperate it into Ethiopian/Eritrean, Somali and Yemeni. -- Skatewalk 04:54, 2 August 2007 (UTC)[reply]

Lachooh can also be found in israel, having been imported by Yemeni Jews. it is rather common in areas which they are concentrated in. —Preceding unsigned comment added by 85.64.228.215 (talk) 14:55, 11 September 2007 (UTC)[reply]

Origin[edit]

The article made the unsourced claim that lahoh/laxoox "originates with the Yemeni Jewish community". This sounds pretty dubious, as similar breads have been eaten in the Horn of Africa since time immemorial, so I've removed it until somebody can scrounge up a reference. Jpatokal (talk) 04:24, 2 February 2010 (UTC)[reply]

Ethiopian Origin?[edit]

I've seen that 104.222.124.36 has removed all Somali origins from the food. Is there any sources that prove it's from Ethiopia instead of Somalia & Yemen? — Preceding unsigned comment added by 99.246.111.192 (talk) 00:43, 23 April 2016 (UTC)[reply]

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Origin Israel?[edit]

Is there any food that is from the 70 years old Zionist entity? SharabSalam (talk) 06:03, 27 December 2018 (UTC)[reply]

Proposed merge with Injera[edit]

There are resources that show that Injera and Lahoh the same FikriyeRıza (talk) 10:41, 12 October 2019 (UTC)[reply]

  • Culture and Customs of Somalia. p. 113.</ref>
Article source Abdullahi using the injera also. FikriyeRıza (talk) 13:13, 12 October 2019 (UTC)[reply]
  • Oppose Lahoh is made using sorghum flour, while Injera uses teff flour. Though they are both similar, they are eaten in different regions and made of different things, meaning they are seperate foods. CalebTheNerd (talk) 00:40, 21 October 2019 (UTC)[reply]
This is wrong [1] Sorghum is also used for injera. The same thing. FikriyeRıza (talk) 06:31, 21 October 2019 (UTC)[reply]
  • Oppose. The word Lahoh is, typically, used in Arabic for a spongy-cake made usually from sorghum meal, whereas Injera is an Amharic word used for something similar, but almost exclusively made from Teff (Williams lovegrass), although it is sometimes made from sorghum. The usual association one comes-up with for these two products is different. No reason to confuse our readers.Davidbena (talk) 17:37, 21 October 2019 (UTC)[reply]
  • Oppose To conflate injera with lahoh would be to conflate the foodstuffs of two wholly different, unrelated cultures for no reason other than that English-language speakers may see a superficial similarity. One is almost exclusively made of teff while the other is almost exclusively not. The two are eaten in wholly different ways and contexts. The resources that show that the two are similar are resources written by westerners with little familiarity with either. The similarities are superficial and the differences are substantial. It would significantly confuse the average lay reader for no benefit. Blockyblock567 (talk) 09:19, 23 November 2019 (UTC)[reply]

*Agreed in Somalia injera and lahoh words are both used, in the north of the country closer to Yemen the word lahoh is used while central and southern regions of Somalia injera or injero as pronounced. Regardless of which flour is used it's still very much the same and made in the same fashion whether with sorghum or teff flour.--Gashaamo (talk) 10:49, 13 December 2019 (UTC)[reply]

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