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.
Flour, salt and water and the main ingredients. The thickness will range depending on how it is rolled. Sometimes sesame or poppy seeds are added to the top of the bread prior to it being 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, 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.
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 popular in dishes and also in art. That is, many Armenian painters have been known to portray women baking this in artwork. The pieces are on display in museums worldwide. In fact, there is even a famous painting of this kind found in the bicentennial collection of the White House. Art featuring this food is available in many forms.
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.
Flour, salt and water and the main ingredients. The thickness will range depending on how it is rolled. Sometimes sesame or poppy seeds are added to the top of the bread prior to it being 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, 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.
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 popular in dishes and also in art. That is, many Armenian painters have been known to portray women baking this in artwork. The pieces are on display in museums worldwide. In fact, there is even a famous painting of this kind found in the bicentennial collection of the White House. Art featuring this food is available in many forms.
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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