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 a soft, thin flatbread. It is unleavened and made in tandoor. It is eaten in many parts of the world, especially Caucasus, Western Asia and areas located around the Caspian Sea. This is the most common type of bread in Iran, Azerbaijan and Armenia.
The key ingredients needed to make this recipe are water, flour and salt. Thickness of the food will depend on how well it is rolled. Poppy or sesame seeds can be added on top before the bread is set to bake in the clay oven.
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 villages of Armenia, it is common to see stacks of this dried flatbread. Prior to eating it, sprinkling some water over this can rehydrate it and make the bread flexible again. Dried lavash is often used for quick meals and can be quickly rehydrated. It might also be broken into pieces and included in a khash recipe.
Fresh out of the oven, this is often used as a wrap that contains herbs, cheese and other ingredients. In Iran, Turkey and other middle east areas, this is used along with kebabs to create special wraps. It is a staple of Armenia cuisine. In Kashmir, this flatbread is referred to as lavase and is a basic food item that locals eat on a regular basis, often with breakfast. It is also tradition for these people to give it as a symbol of food abundance or good omen.
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 different recipes that incorporate this food. People can search online for various recipes or may follow one that has been passed down to them through family. This food item is versatile and can be used in a number of dishes. Whether dried to be crisp or fresh and soft, this type of flatbread is a staple in the cuisine of Asia and is well-liked by people all around the globe.
Lavash is a soft, thin flatbread. It is unleavened and made in tandoor. It is eaten in many parts of the world, especially Caucasus, Western Asia and areas located around the Caspian Sea. This is the most common type of bread in Iran, Azerbaijan and Armenia.
The key ingredients needed to make this recipe are water, flour and salt. Thickness of the food will depend on how well it is rolled. Poppy or sesame seeds can be added on top before the bread is set to bake in the clay oven.
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 villages of Armenia, it is common to see stacks of this dried flatbread. Prior to eating it, sprinkling some water over this can rehydrate it and make the bread flexible again. Dried lavash is often used for quick meals and can be quickly rehydrated. It might also be broken into pieces and included in a khash recipe.
Fresh out of the oven, this is often used as a wrap that contains herbs, cheese and other ingredients. In Iran, Turkey and other middle east areas, this is used along with kebabs to create special wraps. It is a staple of Armenia cuisine. In Kashmir, this flatbread is referred to as lavase and is a basic food item that locals eat on a regular basis, often with breakfast. It is also tradition for these people to give it as a symbol of food abundance or good omen.
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 different recipes that incorporate this food. People can search online for various recipes or may follow one that has been passed down to them through family. This food item is versatile and can be used in a number of dishes. Whether dried to be crisp or fresh and soft, this type of flatbread is a staple in the cuisine of Asia and is well-liked by people all around the globe.
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