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 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.
Eaten fresh, this is often soft and used as a wrap filled with cheese, herbs and other items. In Turkey, Iran and other parts of the middle east, this might be incorporated into special wraps and paired with kebabs. For Armenians, it is considered a staple of their cuisine. In the region known as Kashmir, this food is called lavase. This is a simple food item that locals eat regularly, mostly in breakfast dishes. The tradition of these people is to give this to friends, family and neighbors to symbolize good omen or food abundance.
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.
A number of recipes incorporated this item of food. People looking for recipes can find many online or use ones passed down from the family. The bread can be used soft or crispy in many dishes. This may be a cuisine staple in Armenia and nearby areas but it is also popular and well-liked among other regions and cultures.
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 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.
Eaten fresh, this is often soft and used as a wrap filled with cheese, herbs and other items. In Turkey, Iran and other parts of the middle east, this might be incorporated into special wraps and paired with kebabs. For Armenians, it is considered a staple of their cuisine. In the region known as Kashmir, this food is called lavase. This is a simple food item that locals eat regularly, mostly in breakfast dishes. The tradition of these people is to give this to friends, family and neighbors to symbolize good omen or food abundance.
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.
A number of recipes incorporated this item of food. People looking for recipes can find many online or use ones passed down from the family. The bread can be used soft or crispy in many dishes. This may be a cuisine staple in Armenia and nearby areas but it is also popular and well-liked among other regions and cultures.
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