Lavash

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For the Caribbean island, see Lavash Island. For the cheese, see Lavaş cheese.
Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia
Pan armenio en el mercado de Yerevan.JPG
Different varieties of Lavash sold in Yerevan
Domains Food
Criteria ???
Reference 985
Region Europe and North America
Inscription history
Inscription 2014 (9th session)

Lavash (Armenian: լավաշ; Azerbaijani and Turkish: lavaş; Kurdish: nanê loş‎; Persian: لواش‎‎), sometimes referred to as Armenian lavash,[note 1][7][8] is a soft, thin unleavened flatbread[9] made in a tandoor (called tonir in Armenian) and eaten all over the Caucasus, Western Asia and the areas surrounding the Caspian Sea.[10] Lavash is the most widespread type of bread in Armenia, Azerbaijan, Turkey and Iran.[11]

In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.[12]

History

Most modern food specialists claim that it originated in Armenia,[13][14] whilst others state that it probably originated in Iran.[15]

Etymology

Hrach Martirosyan tentatively connects Armenian լավաշ lavaš with dialectal լափ lapʿ, լուփ lupʿ, լովազ lovaz ‘palm, flat of the hand’, լափուկ lapʿuk, լեփուկ lepʿuk ‘flat, polished stone for playing’, լավազ lavaz ‘very thin’ and assumes derivation from Proto-Armenian *law- ‘flat’. He remarks that semantically this is conceivable since this bread is specifically flat and thin. He then proceeds:[16]

If this interpretation is correct, the Armenian should be regarded as the source of the others. This is probable since, as Adjarian (HAB 2: 308a)[17] informs, *lavaš is considered to be Armenian bread in both Yerevan and Iran (being opposed with sangak for Turks and Persians), and in Tehran this bread is called nūn-i armanī ‘Armenian bread’. Similar data can be found also for other regions. In Dersim, for instance, lavaš is seen as characteristic for Armenian hospitality whereas the Kurdish entertain with sači hacʿ [Halaǰyan 1973: 294b].

Overview

Two women making lavash in a small restaurant in Yerevan, Armenia.

Lavash is made with flour, water, and salt. The thickness of the bread varies depending on how thin it was rolled out. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking.

Traditionally the dough is rolled out flat and slapped against the hot walls of a clay oven. While quite flexible when fresh, lavash dries out quickly and becomes brittle and hard. The soft form is easier to use when making wrap sandwiches; however, the dry form can be used for long-term storage (almost one year) and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. In Armenian villages, the dried lavash is stacked high in layers to be used later, and when the time comes to rehydrate the bread, it is sprinkled with water to make it softer again. In its dry form, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. In Armenia the dried bread is broken up into khash. In Armenia fresh lavash is used to wrap Khorovats and to make wraps with herbs and cheese. In Iran, Turkey and middle-east lavash is used with kebabs to make dürüm wraps. According to the Encyclopedia International, "Common to all Armenians is their traditional unleavened bread, lavash, which is a staple in the Armenian diet."[18]

In art

Women baking lavash is a common theme that has inspired Armenian painters. One such portrait by the famous Soviet-era painter Minas Minassian is displayed at the National Museum of Art in Yerevan. A print of the painting Armenian Ladies Baking Lavash by Armenian American artist Manuel Tolegian was selected by U.S. President Gerald Ford to hang in the White House Bicentennial Collection. The weekend open-air arts-and-crafts market in downtown Yerevan offers many lavash-related paintings and handiworks, with renditions of happy women making lavash having become a common sight.[19]

See also

References

Notes
  1. ↑ Most sources claim that it is of Armenian origin,[1][2][3] including the The American Heritage Dictionary of the English Language.[4][5] The Encyclopedia of Jewish Food states that its origin is Middle East, most probably from Iran.[6]
  1. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  2. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  3. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  4. ↑ Provided by wordnik.com website
  5. ↑ Provided by Yahoo Education website
  6. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  7. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  8. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  9. ↑ Compare: Lua error in package.lua at line 80: module 'strict' not found.
  10. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  11. ↑ The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master
  12. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  13. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  14. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  15. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  16. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  17. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  18. ↑ Lua error in package.lua at line 80: module 'strict' not found.
  19. ↑ Lua error in package.lua at line 80: module 'strict' not found.

External links

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