Lavash: Difference between revisions

Revision as of 18:38, 4 October 2016

Revision as of 19:11, 4 October 2016

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The place where now is Iraq, previously there was an ancient land of Mesopotamia which have left us a rich historical heritage. Thanks to archaeological discoveries we know that the Mesopotamians learned to bake their own bread from wild grains. Grains were meshed with a special stone ground into a powder in the flour, just mix with waterand this simple recipe of the dough they baked on big hot stones.

The name "lavash" comes from the ancient Assyrian language in the original is pronounced as "loash" and translates it as kneading dough, kneading

'''Lavash''' ({{lang-hy|լավաշ}}; [[Azerbaijani language|Azerbaijani]] and {{lang-tr|lavaş}}; {{lang-ku|nanê loş}}; {{lang-fa|لواش}}; {{lang-ka|ლავაში}}), 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 ''[[The American Heritage Dictionary of the English Language]]''.<ref name="Providedby">[http://www.wordnik.com/words/lavash Provided by wordnik.com website]</ref><ref name="Providedby_a">[http://education.yahoo.com/reference/dictionary/entry/lavash Provided by Yahoo Education website]</ref>

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==History==

Most modern food specialists claim that it originated in [[Ancient AssyriaArmenia]],<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 [[Middle East]].<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=[[Houghton Mifflin Harcourt]] |page=355 |isbn=978-0470391303 |access-date= }}</ref> According to [[Peter Reinhart]], "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>

The place where now is Iraq, previously there was an ancient land of Mesopotamia which have left us a rich historical heritage. Thanks to archaeological discoveries we know that the Mesopotamians learned to bake their own bread from wild grains. Grains were meshed with a special stone ground into a powder in the flour, just mix with waterand this simple recipe of the dough they baked on big hot stones.

The name "lavash" comes from the ancient Assyrian language in the original is pronounced as "loash" and translates it as kneading dough, kneading

http://bestrussiancuisine.com/1501/lavash-bread-russia.php

Most modern food specialists claim that it originated in [[Ancient Assyria]],<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 [[Middle East]].<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=[[Houghton Mifflin Harcourt]] |page=355 |isbn=978-0470391303 |access-date= }}</ref> According to [[Peter Reinhart]], "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>

==Etymology==