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 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 key ingredients needed to make this recipe are water, flour and salt. Thickness of the food will depend on how well it is rolled. Poppy or sesame seeds can be added on top before the bread is set to bake in the clay oven.
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 Armenian villages, people are likely to see the dried food stacked for later use. Before eating, sprinkling water atop this can rehydrate it and restore its flexibility. The dry lavash might also be employed for quick meals after it has been rehydrated and other ingredients are added. The dried food may also be broken into smaller pieces and added to a dish known as khash.
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.
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 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 key ingredients needed to make this recipe are water, flour and salt. Thickness of the food will depend on how well it is rolled. Poppy or sesame seeds can be added on top before the bread is set to bake in the clay oven.
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 Armenian villages, people are likely to see the dried food stacked for later use. Before eating, sprinkling water atop this can rehydrate it and restore its flexibility. The dry lavash might also be employed for quick meals after it has been rehydrated and other ingredients are added. The dried food may also be broken into smaller pieces and added to a dish known as khash.
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.
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.
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