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 typically soft and thin. This unleavened flatbread is cooked in tandoor. People around the world enjoy eating it, but it is consumed in high amounts in areas around the Caspian Sea, as well as Caucus, Western Asia.
The primary ingredients are salt, water and flour. Thickness of this will vary. Often this is relative to how it is rolled out. Sometimes poppy seeds or sesame seeds are sprinkled on top of the bread before it is baked.
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.
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.
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.
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 typically soft and thin. This unleavened flatbread is cooked in tandoor. People around the world enjoy eating it, but it is consumed in high amounts in areas around the Caspian Sea, as well as Caucus, Western Asia.
The primary ingredients are salt, water and flour. Thickness of this will vary. Often this is relative to how it is rolled out. Sometimes poppy seeds or sesame seeds are sprinkled on top of the bread before it is baked.
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.
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.
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.
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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