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.
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.
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.
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 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.
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.
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.
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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