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{{About||the Caribbean island|Lavash Island|the cheese|Lavaş cheese}} |
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{{About||the Caribbean island|Lavash Island|the cheese|Lavaş cheese}} |
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{{Infobox intangible he\\ |
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{{Infobox intangible heritage |
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| Image = ] |
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| Caption = Different varieties of Lavash sold in ] |
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| ICH = Lavash |
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| ICH = Lavash |
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| State Party = Azerbaijan |
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| State Party = Armenia |
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| Domains = Food |
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| Domains = Food |
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| Criteria = ??? |
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| Criteria = ??? |
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'''Lavash''' ({{lang-hy|լավաշ}}; ] and {{lang-tr|lavaş}}; {{lang-ku|nanê loş}}; {{lang-fa|لواش}}), sometimes referred to as National Azerbaijan food|title=Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year=2005|publisher=Global Vision|location=New Delhi|isbn=9788182200623|page=55|edition=1st}}</ref><ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn=9781880100424|page=185|edition=2nd}}</ref> including the '']''.<ref name="Providedby"></ref><ref name="Providedby_a"></ref> |
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'''Lavash''' ({{lang-hy|լավաշ}}; ] and {{lang-tr|lavaş}}; {{lang-ku|nanê loş}}; {{lang-fa|لواش}}), sometimes referred to as '''Armenian lavash''',{{#tag:ref|Most sources claim that it is of Armenian origin,<ref>{{cite book|last=Albala|first=Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=Greenwood|location=Santa Barbara, Calif.|isbn=9780313376269|page=5}}</ref><ref>{{cite book|last=Khanam|first=R.|title=Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year=2005|publisher=Global Vision|location=New Delhi|isbn=9788182200623|page=55|edition=1st}}</ref><ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn=9781880100424|page=185|edition=2nd}}</ref> including the '']''.<ref name="Providedby"></ref><ref name="Providedby_a"></ref> |
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The ''Encyclopedia of Jewish Food'' states that its origin is ].<ref>{{Cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |page=355}}</ref>|group="note"}}<ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn= 9781880100424|page= 185|edition= 2nd|quote= Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.}}</ref><ref name="Khanam">{{cite book|last= Khanam|first=R.|title= Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year= 2005|publisher= Global Vision|location=New Delhi|isbn= 9788182200623|page= 55|edition= 1st|quote= The t'onir is a round hole dug in the ground, which can be used for baking Armenian flat bread (lavash) and for heating the home in winter.}}</ref> is a soft, thin ] ]<ref> |
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The ''Encyclopedia of Jewish Food'' states that its origin is ].<ref>{{Cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |page=355}}</ref>|group="note"}}<ref>{{cite book|last=Goldstein|first=Darra|title=A Taste of Russia: A Cookbook of Russian Hospitality|year=1999|publisher=Russian Life Books|location=Montpelier, VT|isbn= 9781880100424|page= 185|edition= 2nd|quote= Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.}}</ref><ref name="Khanam">{{cite book|last= Khanam|first=R.|title= Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set)|year= 2005|publisher= Global Vision|location=New Delhi|isbn= 9788182200623|page= 55|edition= 1st|quote= The t'onir is a round hole dug in the ground, which can be used for baking Armenian flat bread (lavash) and for heating the home in winter.}}</ref> is a soft, thin ] ]<ref> |
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Most modern food specialists claim that it originated in ],<ref>{{cite book|author=Sergio O. Serna-Saldivar|title=Cereal Grains: Laboratory Reference and Procedures Manual.|publisher=CRC Press|year=2012|isbn=9781439855652|page=217|quote=Lavash is another popular flat cracker bread with ancient roots in Armenia.}}</ref><ref name="Albala">{{cite book|editor=Albala, Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=Greenwood|location=Santa Barbara, Calif.|isbn=9780313376269|page=5|quote=...on ''lavash'', a traditional flatbread of Armenia similar to tortilla...}}</ref><ref>{{cite book|last1=Chattman|first1=Lauren|title=Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb|date=2011|publisher=Storey Publishing|isbn=978-1603427005|page=202|quote=Lavash is a thin, yeast-raised flatbread that originated in Armenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran.}}</ref> whilst others state that it probably originated in ].<ref name=marks>{{cite book |last=Marks |first=Gil|authorlink=Gil Marks |date=2010 |title=Encyclopedia of Jewish Food |url=https://books.google.es/books?id=gFK_yx7Ps7cC&pg=PT151&lpg=PT151 |location= |publisher=] |page=355 |isbn=978-0470391303 |access-date= }}</ref> According ], "Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world".<ref>{{cite book|last1=Reinhart|first1=Peter|title=The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread|date=2011|publisher=Potter/TenSpeed/Harmony|isbn=978-1607741299|page=178|quote="Lavash, though usually called Armenian flatbread, also has Iranian roots (...)"}}</ref> |
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Most modern food specialists claim that it originated in ],<ref>{{cite book|author=Sergio O. Serna-Saldivar|title=Cereal Grains: Laboratory Reference and Procedures Manual.|publisher=CRC Press|year=2012|isbn=9781439855652|page=217|quote=Lavash is another popular flat cracker bread with ancient roots in Armenia.}}</ref><ref name="Albala">{{cite book|editor=Albala, Ken|title=Food Cultures of the World Encyclopedia, Volume 1|publisher=Greenwood|location=Santa Barbara, Calif.|isbn=9780313376269|page=5|quote=...on ''lavash'', a traditional flatbread of Armenia similar to tortilla...}}</ref><ref>{{cite book|last1=Chattman|first1=Lauren|title=Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb|date=2011|publisher=Storey Publishing|isbn=978-1603427005|page=202|quote=Lavash is a thin, yeast-raised flatbread that originated in Armenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran.}}</ref> whilst others state that it probably originated in ].<ref name=marks>{{cite book |last=Marks |first=Gil|authorlink=Gil Marks |date=2010 |title=Encyclopedia of Jewish Food |url=https://books.google.es/books?id=gFK_yx7Ps7cC&pg=PT151&lpg=PT151 |location= |publisher=] |page=355 |isbn=978-0470391303 |access-date= }}</ref> According ], "Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world".<ref>{{cite book|last1=Reinhart|first1=Peter|title=The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread|date=2011|publisher=Potter/TenSpeed/Harmony|isbn=978-1607741299|page=178|quote="Lavash, though usually called Armenian flatbread, also has Iranian roots (...)"}}</ref> |
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==Etymology== Lavash national Azerbaijan food. |
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==Etymology== |
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] tentatively connects Armenian ] ''lavaš'' with dialectal լափ ''lapʿ'', լուփ ''lupʿ'', լովազ ''lovaz'' ‘palm, flat of the hand’, լափուկ ''lapʿuk'', լեփուկ ''lepʿuk'' ‘flat, polished stone for playing’, լավազ ''lavaz'' ‘very thin’ and assumes derivation from ] *''law''- ‘flat’. He remarks that semantically this is conceivable since this bread is specifically flat and thin. He then proceeds:<ref>{{cite book|last1=Martirosyan|first1=Hrach|title=Etymological Dictionary of the Armenian Inherited Lexicon|date=2010|publisher=Brill Academic Publishers|isbn=9789004173378|page=305}}</ref> |
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:If this interpretation is correct, the Armenian should be regarded as the source of the others. This is probable since, as ] (HAB 2: 308a)<ref>{{cite book|last=Adjarian|first=Hrachia|title=Hayerēn armatakan baṙaran |publisher=Yerevan State University|location=Yerevan|page=308|volume=II|url=http://www.nayiri.com/imagedDictionaryBrowser.jsp?dictionaryId=7&query=%D5%AC%D6%85%D5%B7|language=Armenian}}</ref> informs, *''lavaš'' is considered to be Armenian bread in both Yerevan and Iran (being opposed with '']'' for Turks and Persians), and in Tehran this bread is called ''nūn-i armanī'' ‘Armenian bread’. Similar data can be found also for other regions. In ], for instance, ''lavaš'' is seen as characteristic for Armenian hospitality whereas the Kurdish entertain with ''sači hacʿ'' . |
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==Overview== |
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], Armenia.]] |
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Lavash is made with ], ], and ]. The thickness of the bread varies depending on how thin it was rolled out. Toasted ]s and/or ] are sometimes sprinkled on before baking. |
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Traditionally the dough is rolled out flat and slapped against the hot walls of a ]. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage (almost one year) and is used instead of leavened bread in ] traditions by the ]. In Armenian villages, the dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. In its dry form, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. In Armenia the dried bread is broken up into ]. In Armenia fresh lavash is used to wrap ] and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with ]s to make ] wraps. According to the Encyclopedia International, "Common to all Armenians is their traditional unleavened bread, lavash, which is a staple in the Armenian diet."<ref>{{cite book|title=Encyclopedia international, Volume 2|year=1980|publisher=Lexicon Publications|pages=39}}</ref> |
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==In art== |
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==In art== |
Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage (almost one year) and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. In Armenian villages, the dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. In its dry form, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. In Armenia the dried bread is broken up into khash. In Armenia fresh lavash is used to wrap Khorovats and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with kebabs to make dürüm wraps. According to the Encyclopedia International, "Common to all Armenians is their traditional unleavened bread, lavash, which is a staple in the Armenian diet."
Women baking lavash is a common theme that has inspired Armenian painters. One such portrait by the famous Soviet-era painter Minas Minassian is displayed at the National Museum of Art in Yerevan. A print of the painting Armenian Ladies Baking Lavash by Armenian American artist Manuel Tolegian was selected by U.S. President Gerald Ford to hang in the White House Bicentennial Collection. The weekend open-air arts-and-crafts market in downtown Yerevan offers many lavash-related paintings and handiworks, with renditions of happy women making lavash having become a common sight.
Different varieties of Lavash sold in Yerevan
