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Fig. 7 | Journal of Ethnic Foods

Fig. 7

From: A survey of laxoox/canjeero, a traditional Somali flatbread: production styles

Fig. 7

Shaping and baking laxoox/canjeero. a Preparing the griddle with vegetable oil using a blackened rag, known as a masaxaad, in Mogadishu (innovative zone). Alternately, the first cooked piece of laxoox/canjeero is folded and used to oil the griddle. In lieu of vegetable oil, some households use goat ghee to prevent the flatbread from sticking. Photo credit: Abdikarim Omar. b Pouring the batter on a cast iron griddle atop a gas stove in Hargeisa (new heritage zone). Anecdotes from interviewees indicate that ceramic griddles pre-date cast iron griddles in Somalia and may have been crafted and sold by tradespeople from the Arabian Peninsula. Today, the cast iron griddle is ubiquitous for this purpose in research locations, while online sources show that other griddle types, including non-stick pans, are used in global production. Photo credit: Mustafa Said. c Shaping the batter on the griddle over a firebox (burjiko) in Mogadishu (innovative zone) using a flat-bottomed cup. In a circular motion, the cook pushes batter outwards from the center of the griddle, creating a spiralized effect. The cup never touches the surface of the griddle but leaves behind it a thin trail of batter, while the un-flattened batter puffs up around it. The shape and patterns of the finished flatbread are a signal of quality. Photo credit: Abdikarim Omar

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