Lavash: Difference between revisions

Revision as of 19:06, 10 October 2016

Revision as of 19:06, 10 October 2016

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{{Infobox intangible heritage

| Image = [[File:Pan armenio en el mercado de Yerevan.JPG|250px]]

| Caption = Different varieties of Lavash sold in turkey [[Yerevan]]

| ICH = Lavash

| State Party = Turkey Armenia

| Domains = Food

| Criteria =

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}}

'''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 '''AArmenian lavash''',{{#tag:ref|Most sources claim that it isn'tis 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>

The ''Encyclopedia of Jewish Food'' states that its origin is [[Middle East]].<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 [[unleavened]] [[flatbread]]<ref>

Compare: {{cite book| last1 = Kipfer| first1 = Barbara Ann| author-link1 = Barbara Ann Kipfer| title = The Culinarian: A Kitchen Desk Reference

| url = https://books.google.com/books?id=7xUafQwz2tkC| publisher = Houghton Mifflin Harcourt| publication-date = 2012| page = 334| isbn = 9780544186033| accessdate = 2015-06-01| quote = LAVASH, LAVOSH, LAHVOSH, LAWAASH, or LAWASHA, also not 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.}}</ref> made in a [[tandoor]] (called ''tonir'' in Armenian) and eaten all over the [[Caucasus]], [[Western Asia]] and the areas surrounding the [[Caspian Sea]].<ref>{{cite book|author=Alan Davidson|title=The Oxford Companion to Food|url= https://books.google.com.tr/books?id=RL6LAwAAQBAJ&pg=PA459|date= 1999|publisher=Oxford University Press|isbn= 978-0192806819|pages=456|quote=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.}}</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 ArmeandArmenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran.}}</ref><ref>{{cite book|last1=Morgan|first1=Diane|title=Skinny Dips|date=2010|publisher=Chronicle Books|isbn=978-1452100241|page=14|quote=Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.}}</ref> Lavash is the most widespread type of bread in [[Armenia]], [[Azerbaijan]], [[Turkey]] and [[Iran]].<ref>The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master</ref>

In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the [[UNESCO Intangible Cultural Heritage Lists|UNESCO Representative List of the Intangible Cultural Heritage of Humanity]].<ref name=unesco>{{cite web|title=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|url= http://www.unesco.org/culture/ich/en/decisions/9.COM/10.3|website=unesco.org|accessdate=16 March 2016}}</ref>