There are many dishes and styles of cooking that are associated with various regions and cultures worldwide. Many people have a fond appreciation for the foods they grew up eating, especially those associated with their heritage. Lavash is the name given to a type of flatbread that originated in Armenia but is eaten in many regions. This Armenian lavash bread may be homemade or available at various restaurants and stores around the world, including in Los Angeles CA.
Lavash is known for being thin and soft. The unleavened flatbread is made in tandoor. This is consumed in many places, but especially in the area of Caucasus, Western Asia and locations nearby the Caspian Sea. This is the most popular bread in Armenia, Iran and Azerbaijan.
Flour, salt and water and the main ingredients. The thickness will range depending on how it is rolled. Sometimes sesame or poppy seeds are added to the top of the bread prior to it being baked.
When prepared the traditional way, this involves rolling dough out flat and then slapping it against the hot walls of the oven. This is pliable when fresh. The bread will dry quickly and become harder and brittle. When soft, it may be used as a wrap for sandwiches. Dried lavash can be stored for longer and may be used instead of leavened bread typical in Eucharist traditions.
In Armenian villages, people are likely to see the dried food stacked for later use. Before eating, sprinkling water atop this can rehydrate it and restore its flexibility. The dry lavash might also be employed for quick meals after it has been rehydrated and other ingredients are added. The dried food may also be broken into smaller pieces and added to a dish known as khash.
Fresh lavash is often used for wraps that contain cheese and herbs. In Turkey, Iran and other parts of the middle east, this bread is used with kebabs to make special wraps. This is recognized as a staple of the Armenian diet. Lavase is another term used for the bread in Kashmir. This is a basic food that Kashmiri people eat regularly with breakfast. The Kashmir tradition is to give it to people, including relatives, friends and neighbors, as a good omen and symbol of abundance of food.
Many Armenian painters have works featuring women baking this bread. A popular portrait of this kind was done by a famous painter from the Soviet era known as Minas Minassian. This piece is on display at the National Museum of Art located in Yerevan. The print by Armenian-American Manual Tolegian titled Armenian Ladies Baking Lavash was chosen by President Gerald Ford to hand in the White House bicentennial collection. Lavash-related art is common in this culture.
There are many recipes that call for this food item. The Internet can be used as a source for recipes, but some people gather recipes passed down from family. This bread can be added to many different dishes, soft or hard. It is a cuisine staple for Armenians and is enjoyed by people of other cultures and areas too.
Lavash is known for being thin and soft. The unleavened flatbread is made in tandoor. This is consumed in many places, but especially in the area of Caucasus, Western Asia and locations nearby the Caspian Sea. This is the most popular bread in Armenia, Iran and Azerbaijan.
Flour, salt and water and the main ingredients. The thickness will range depending on how it is rolled. Sometimes sesame or poppy seeds are added to the top of the bread prior to it being baked.
When prepared the traditional way, this involves rolling dough out flat and then slapping it against the hot walls of the oven. This is pliable when fresh. The bread will dry quickly and become harder and brittle. When soft, it may be used as a wrap for sandwiches. Dried lavash can be stored for longer and may be used instead of leavened bread typical in Eucharist traditions.
In Armenian villages, people are likely to see the dried food stacked for later use. Before eating, sprinkling water atop this can rehydrate it and restore its flexibility. The dry lavash might also be employed for quick meals after it has been rehydrated and other ingredients are added. The dried food may also be broken into smaller pieces and added to a dish known as khash.
Fresh lavash is often used for wraps that contain cheese and herbs. In Turkey, Iran and other parts of the middle east, this bread is used with kebabs to make special wraps. This is recognized as a staple of the Armenian diet. Lavase is another term used for the bread in Kashmir. This is a basic food that Kashmiri people eat regularly with breakfast. The Kashmir tradition is to give it to people, including relatives, friends and neighbors, as a good omen and symbol of abundance of food.
Many Armenian painters have works featuring women baking this bread. A popular portrait of this kind was done by a famous painter from the Soviet era known as Minas Minassian. This piece is on display at the National Museum of Art located in Yerevan. The print by Armenian-American Manual Tolegian titled Armenian Ladies Baking Lavash was chosen by President Gerald Ford to hand in the White House bicentennial collection. Lavash-related art is common in this culture.
There are many recipes that call for this food item. The Internet can be used as a source for recipes, but some people gather recipes passed down from family. This bread can be added to many different dishes, soft or hard. It is a cuisine staple for Armenians and is enjoyed by people of other cultures and areas too.