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Hawa ajanganHot or cold
Buku masakan: Lavash  Médhia: Lavash
Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia
Lavash making in Armenia
KawasanEropa lan Amerika Lor
Sejarah Inskripsi
Inskripsi2014 (sesi ke-9th)
Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka
Lavash making in Lahıc, Ismailli, Azerbaijan
NagaraAzerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey
KawasanEropa lan Amerika Lor
Sejarah Inskripsi
Inskripsi2016 (sesi ke-11th)

Lavash minangka salah sawijining olahan roti lapis tipis [1] biasane ragi, tradisional dipanggang ing tandoor ( tonir ) utawa sajj, lan umume kanggo masakan Kaukasus Selatan, Asia Kulon, lan wilayah sekitar Sagara Kaspia .[2][3][4] Lavash minangka salah sawijining jinis roti sing paling wiyar ing Armenia, Azerbaijan, Iran lan Turki .[5][6] Ing resep tradisional bisa dicocogake menyang pawon modern kanthi nggunakake griddle utawa wok tinimbang tonir ing.[7]

Referensi[besut | besut sumber]

  1. Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt (dibabar 2012). kc. 334. ISBN 9780544186033. Dibukak ing 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.
  2. Alan Davidson (1999). The Oxford Companion to Food. Oxford University Press. kc. 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 South 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. 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 a name for filo pastry.
  3. Gil Marks (2010). Encyclopedia of Jewish Food. John Wiley and Sons. kc. 355.
  4. Morgan, Diane (2010). Skinny Dips. Chronicle Books. kc. 14. ISBN 978-1452100241. Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.
  5. The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
  6. "Tastes of Memory: How to Bake an Authentic Armenian Lavash". Smithsonian.