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| | name = Lavash | | name = Lavash | ||
| | alternate_name = | | alternate_name = | ||
| | country = |
| country = Iran | ||
| | image = ] | | image = ] | ||
| | caption = Varieties of lavash | | caption = Varieties of lavash | ||
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| | other = | | other = | ||
| }} | }} | ||
| '''Lavash''' ({{lang-hy|]}}; {{lang-fa|لواش}}); {{lang-tr|lavaş}}) is a soft, thin ] of Iranian origin. The word Lavash is a word in the farsi/persian language. | |||
| '''Lavash''' ({{lang-hy|]}}; {{lang-fa|لواش}}); {{lang-tr|lavaş}}) is a soft, thin ] of Iranian origin,{ 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>{{cite web |url=http://www.wordnik.com/words/lavash |title=lavash - definition and meaning |website=wordnik |accessdate=6 August 2014}}</ref><ref>{{cite web |url=http://education.yahoo.com/reference/dictionary/entry/lavash |title=lavash - Dictionary definition and pronunciation |website=Yahoo! Education |accessdate=6 August 2014}}</ref> | |||
| The ''Encyclopedia of Jewish Food'' states that its origin is ], most probably from Iran. | |||
| The ''Encyclopedia of Jewish Food'' states that its origin is ], most probably from Iran.<ref>{{Cite book |title=Encyclopedia of Jewish Food |author=Gil Marks |publisher=John Wiley and Sons |year=2010 |page=355}}</ref>|group="note"}} popular in the ], ], and ]. | |||
| ==Etymology== | ==Etymology== | ||
| Hrach Martirosyan tentatively connects Armenian լավաշ ''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’.<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> He remarks that semantically this is conceivable since this bread is specifically flat and thin. He then proceeds: | Hrach Martirosyan tentatively connects Armenian լավաշ ''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’.<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> He remarks that semantically this is conceivable since this bread is specifically flat and thin. He then proceeds: | ||
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| ==Background== | ==Background== | ||
| 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 villages in Armenia, 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 ]. Fresh lavash is also used with ]s |
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 villages in Armenia, 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 ]. Fresh lavash is also used with ]s in Iran and the Arabian Peninsula, or ] wraps in Turkiye According to the Encyclopedia International. | ||
| 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. | 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. | ||
Revision as of 20:52, 28 September 2014
For the Caribbean island, see Lavash Island. For the cheese, see Lavaş cheese. Varieties of lavash | |
| Type | Flatbread |
|---|---|
| Place of origin | Iran |
| Main ingredients | Flour, water, salt |
Lavash (Template:Lang-hy; Template:Lang-fa); Template:Lang-tr) is a soft, thin flatbread of Iranian origin. The word Lavash is a word in the farsi/persian language. The Encyclopedia of Jewish Food states that its origin is Middle East, most probably from Iran.
Etymology
Hrach Martirosyan tentatively connects Armenian լավաշ 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 Proto-Armenian *law- ‘flat’. He remarks that semantically this is conceivable since this bread is specifically flat and thin. He then proceeds:
Background
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 villages in Armenia, 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. Fresh lavash is also used with kebabs in Iran and the Arabian Peninsula, or dürüm wraps in Turkiye According to the Encyclopedia International.
Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking.
Lavash is the most widespread type of bread in Armenia, Azerbaijan and Iran.
In Kashmir it is known as Lavase. It is one of the basic bread products; Kashmiri people consume it on a regular basis for breakfast. As a tradition, Kashmiri Pandits distribute lavase among neighbours, friends and relatives on several occasions, as a symbol of good omen and abundance of food. Lavase pieces with green walnut kernels folded between them are considered a delicacy.
This food is also known in English as lahvash or cracker bread.
- In a small restaurant in Yerevan, Armenia, two workers are making a lavash.
See also
- Taftan, an Iranian bread very similar to lavash, but thicker
- Sangak, another Iranian bread
- Barbari bread, another Iranian bread
- Matnakash, an Armenian bread
- Lavaş cheese
- Tandyr nan (ru:Тандыр-нан) - a Central Asian version of flatbread made in tandoor (thick)
References
- Notes
- References
- Martirosyan, Hrach (2010). Etymological Dictionary of the Armenian Inherited Lexicon. Brill Academic Publishers. p. 305. ISBN 9789004173378.
- The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
External links
- Lavash in Dictionary.com
- International Journal of Food Science and Technology Vol. 40, No. 4, pp. 469-479.
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