Lavash

Lavash (armenia: լավաշ; Azerbaijan dan turki: lavaş; Kurdish: nanê loş; Persia: لواش), kadang-kadang disebut sebagai Lavash Armenia,[catatan 1]^[1]^[2] adalah sejenis roti yang lembut, tipis tak beragi^[3] dibuat dalam tandoor (disebut tonir di armenia) dan makan semua di Caucasus, Asia Barat dan wilayah sekitarnya Laut Kaspia.^[4]^[5]^[6] Lavash adalahjenis roti yang paling luas terdapat di Armenia, Azerbaijan, Turki dan Iran.^[7]

Di 2014, "Lavash, persiapan, arti dan tampilan roti tradisional, sebagai ekspresi budaya di Armenia" ditulis dalam UNESCO Daftar Representatif Budaya Takbenda Warisan Manusia.^[8]

Sejarah

spesialis makanan modern mengklaim bahwa lavash berasal dari Armenia,^[5]^[9]^[10] sementara yang lain berpendapat itu berasal di Timur Tengah.^[11] Menurut Peter Reinhart, "Lavash, meskipun biasanya disebut Roti datar Armenia, juga memiliki latar belakang dari Iran dan sekarang dimakan di seluruh Timur Tengah dan di seluruh dunia".^[12]

Overview

Dua orang wanita sedang membuat lavash di sebuah restoran kecil di Yerevan, Armenia.

Lavash dibuat dari tepung, air, dan garam. ketebalan roti bervariasi tergantung seberapa tipis adonanya digilas . biji wijen yang sudah dipanggang atau biji selasih kadang-kadang ditaburi sebelum dipanggang.

Secara tradisional adonan yang sudah digilas rata dan ditempelkan pada dinding panas pemanggang keramik . ketika segar lavas sangat mudah berubah bentuk,lavash akan mengering dengan cepat menjadi rapuh dan keras. dalam bentuk yang lembut digunakan untuk membuat bungkus sandwich; namun, yang kering dismpanselam hampir satu tahun dan lebih disukai daripada roti yang berragi di tradisi Eucharist oleh Armenian Apostolic Church. Di desa-desa armenia, lavash kering ditumpuk tinggi yang akan digunakan nanti, dan ketika waktunya tiba untuk menggunakannya kembali, roti ditaburi dengan air untuk membuatnya lembut lagi. Dalam bentuk keringnya, sisa-sisa lavash digunakan di Iran untuk membuat makanan cepat setelah di lembutkan dengan air, mentega dan keju. Di Armenia yang kering roti dihancurkan menjadi khash. Di Armenia lavash yang lembut digunakan untuk membungkus Khorovats dan untuk membungkus dengan rempah-rempah dan keju. Di Iran, Turki dan Timur tengah lavash digunakan untuk kebabs untuk membuat bungkusan dürüm . Menurut Ensiklopedia Internasional, "yang Umum untuk semua orang Armenia adalah tradisi mereka roti tanpa ragi, lavash, yang merupakan makanan pokok dalam kehidupan armenia."^[13]

Lihat juga

Matnakash, roti tradisional armenia yang beragi
Markook, roti tanpa ragi yang datar, umumnya di Levant, dibuat di saj
Chapati, sejenis roti datar tanpa ragi di Asia Selatan, yang dibuat di tava (atau saj)
Tandyr nan (ru), Roti Asia Tengah yang beragi dibuat dalam tandoor
Sangak, jenis roti datar yang beragi, yang dibuat dalam sebuah oven
Barbari roti, jenis roti yang populer di Iran
Taftan, roti iran yang tebal dan beragi
Lavaş keju

^ Goldstein, Darra (1999). A Taste of Russia: A Cookbook of Russian Hospitality (edisi ke-2nd). Montpelier, VT: Russian Life Books. hlm. 185. ISBN 9781880100424. Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.
^ Khanam, R. (2005). Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set) (edisi ke-1st). New Delhi: Global Vision. hlm. 55. ISBN 9788182200623. 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.
^ Compare: Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. hlm. 334. ISBN 9780544186033. Diakses tanggal 2015-06-01. LAVASH, LAVOSH, LAHVOSH, LAWAASH, or LAWASHA, also called ARMENIAN CRACKER BREAD, CRACKER BREAD, or PARAKI, is a round, thin Middle Eastern bread that is soft like a tortilla or hard like a cracker.
^ Alan Davidson (1999). The Oxford Companion to Food. Oxford University Press. hlm. 456. ISBN 978-0192806819. Lavash a thin crisp bread usually made with wheat flour made in a variety of shapes all over the regions of the Caucasus, Iran (where it is often so thin as to be like tissue and can be almost seen through), and Afghanistan. It is leavened and baked in a tandoor. Lavash is served with kebabs and is used to scoop up food or wrap round food before being eaten. The Turkish yufka is similar, but is unleavened and cooked on a griddle, called a saj. Its origins are ancient and it is also known as lavaş depending on the region. As in the other countries of this region large batches of this bread are made and stored for long periods. In Turkey they are stored on a board suspended by all four corners from the ceiling. The bread becomes dry and is restored by sprinkling with water and reheated as and when needed. Yufka is also used in the same way as filo pastry to encase various fillings.
^ ^a ^b Chattman, Lauren (2011). Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb. Storey Publishing. hlm. 202. ISBN 978-1603427005. 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.
^ Morgan, Diane (2010). Skinny Dips. Chronicle Books. hlm. 14. ISBN 978-1452100241. Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.
^ The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
^ "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity. Country(ies): Armenia". unesco.org. Diakses tanggal 16 March 2016.
^ Sergio O. Serna-Saldivar (2012). Cereal Grains: Laboratory Reference and Procedures Manual. CRC Press. hlm. 217. ISBN 9781439855652. Lavash is another popular flat cracker bread with ancient roots in Armenia.
^ Albala, Ken (ed.). Food Cultures of the World Encyclopedia, Volume 1. Santa Barbara, Calif.: Greenwood. hlm. 5. ISBN 9780313376269. ...on lavash, a traditional flatbread of Armenia similar to tortilla...
^ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. hlm. 355. ISBN 978-0470391303.
^ Reinhart, Peter (2011). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Potter/TenSpeed/Harmony. hlm. 178. ISBN 978-1607741299. Lavash, though usually called Armenian flatbread, also has Iranian roots (...)
^ Encyclopedia international, Volume 2. Lexicon Publications. 1980. hlm. 39.

[1] Goldstein, Darra (1999). A Taste of Russia: A Cookbook of Russian Hospitality (edisi ke-2nd). Montpelier, VT: Russian Life Books. hlm. 185. ISBN 9781880100424. Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.

[Khanam-2] Khanam, R. (2005). Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set) (edisi ke-1st). New Delhi: Global Vision. hlm. 55. ISBN 9788182200623. 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.

[3] Compare: Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. hlm. 334. ISBN 9780544186033. Diakses tanggal 2015-06-01. LAVASH, LAVOSH, LAHVOSH, LAWAASH, or LAWASHA, also called ARMENIAN CRACKER BREAD, CRACKER BREAD, or PARAKI, is a round, thin Middle Eastern bread that is soft like a tortilla or hard like a cracker.

[4] Alan Davidson (1999). The Oxford Companion to Food. Oxford University Press. hlm. 456. ISBN 978-0192806819. Lavash a thin crisp bread usually made with wheat flour made in a variety of shapes all over the regions of the Caucasus, Iran (where it is often so thin as to be like tissue and can be almost seen through), and Afghanistan. It is leavened and baked in a tandoor. Lavash is served with kebabs and is used to scoop up food or wrap round food before being eaten. The Turkish yufka is similar, but is unleavened and cooked on a griddle, called a saj. Its origins are ancient and it is also known as lavaş depending on the region. As in the other countries of this region large batches of this bread are made and stored for long periods. In Turkey they are stored on a board suspended by all four corners from the ceiling. The bread becomes dry and is restored by sprinkling with water and reheated as and when needed. Yufka is also used in the same way as filo pastry to encase various fillings.

[Storey_Publishing-5] Chattman, Lauren (2011). Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb. Storey Publishing. hlm. 202. ISBN 978-1603427005. 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.

[6] Morgan, Diane (2010). Skinny Dips. Chronicle Books. hlm. 14. ISBN 978-1452100241. Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.

[7] The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master

[unesco-8] "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity. Country(ies): Armenia". unesco.org. Diakses tanggal 16 March 2016.

[9] Sergio O. Serna-Saldivar (2012). Cereal Grains: Laboratory Reference and Procedures Manual. CRC Press. hlm. 217. ISBN 9781439855652. Lavash is another popular flat cracker bread with ancient roots in Armenia.

[Albala-10] Albala, Ken (ed.). Food Cultures of the World Encyclopedia, Volume 1. Santa Barbara, Calif.: Greenwood. hlm. 5. ISBN 9780313376269. ...on lavash, a traditional flatbread of Armenia similar to tortilla...

[marks-11] Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. hlm. 355. ISBN 978-0470391303.

[12] Reinhart, Peter (2011). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Potter/TenSpeed/Harmony. hlm. 178. ISBN 978-1607741299. Lavash, though usually called Armenian flatbread, also has Iranian roots (...)

[13] Encyclopedia international, Volume 2. Lexicon Publications. 1980. hlm. 39.

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