There are numerous cooking styles and cuisines attributed to different cultures and regions of the world. Most people appreciate the dishes they grew up eating, particularly those linked to their heritage or background. Lavash refers to a type of flatbread believed to come from Armenia. It has been consumed for many years in this area and many other places around the globe. Also known as Armenian lavash bread, this food is often prepared homemade. It can also be found at some stores and restaurants, including those 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 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.
Traditionally, dough is rolled out flat. Then it is slapped against hot walls of a clay oven. When fresh, this is often flexible. It will dry out quickly and become hard and brittle. The softer kind is easier to use for wrap sandwiches. The dried form can be stored for a long time, up to a year, and is often used in place of leavened bread in the Eucharist traditions by the apostolic church.
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 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.
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 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.
Traditionally, dough is rolled out flat. Then it is slapped against hot walls of a clay oven. When fresh, this is often flexible. It will dry out quickly and become hard and brittle. The softer kind is easier to use for wrap sandwiches. The dried form can be stored for a long time, up to a year, and is often used in place of leavened bread in the Eucharist traditions by the apostolic church.
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 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.
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.
About the Author:
You can visit www.breadmasters.com for more helpful information about Details Regarding Armenian Lavash Bread.
Aucun commentaire:
Enregistrer un commentaire