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.
The traditional way to make this is by rolling the dough out flat. It can then be slapped against the hot, clay oven walls. When eaten fresh, it is pliable. It does not take long for this to dry out and become more brittle and crispy. The softer version is often used for making wrap sandwiches. When dried, this can be stored for up to a year and may take the place of leavened bread when it comes to Eucharist traditions of the church.
In villages of Armenia, the crisp version is stacked in layers for later use. When the time comes to use it, it can be rehydrated by sprinkling water over it. The dry form of lavash is used for making quick meals after rehydrated with water, cheese and butter. This dried food might also be broken up and added to khash.
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.
Lavash is not only popular on the plate. This has also become a popular subject of art. A lot of Armenian painters have portrayed women baking this food in their artwork. These pieces are displayed in museums around the world and even in the bicentennial collection of the White House. Lavash-related art is widely available.
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 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.
The traditional way to make this is by rolling the dough out flat. It can then be slapped against the hot, clay oven walls. When eaten fresh, it is pliable. It does not take long for this to dry out and become more brittle and crispy. The softer version is often used for making wrap sandwiches. When dried, this can be stored for up to a year and may take the place of leavened bread when it comes to Eucharist traditions of the church.
In villages of Armenia, the crisp version is stacked in layers for later use. When the time comes to use it, it can be rehydrated by sprinkling water over it. The dry form of lavash is used for making quick meals after rehydrated with water, cheese and butter. This dried food might also be broken up and added to khash.
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.
Lavash is not only popular on the plate. This has also become a popular subject of art. A lot of Armenian painters have portrayed women baking this food in their artwork. These pieces are displayed in museums around the world and even in the bicentennial collection of the White House. Lavash-related art is widely available.
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.
