Author: fd df

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Armenian Lavash” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582685841871{padding-bottom: 100px !important;}”][vc_column][vc_single_image image=”12157″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.iarmenia.org/lavash/” css=”.vc_custom_1582686184722{padding-top: 30px !important;padding-bottom: 20px !important;}”][vc_column_text]National cuisine is essential to form the national culture. It holds the history of the country and the people. Culinary traditions of Armenia originate from ancient times. The prominent features of Armenian cuisine were founded at least a thousand year ago before Christianity. It is distinctive and unique and was formed under the influence of different environmental, social, geographical, economic and historical factors.

Armenian cuisine is famous for its traditional flat, thin and soft bread called Lavash. You can dry and keep it for quite a long time. One can’t imagine a festive table without lavash![/vc_column_text][vc_row_inner css=”.vc_custom_1582685925340{padding-top: 20px !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”14118″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.iarmenia.org/lavash/” css=”.vc_custom_1582685621032{padding-bottom: 20px !important;}”][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Lavash not only occupies the highest place in Armenian cuisine but also symbolizes life and wisdom. In ancient times, Armenians used lavash during battles. It lasted long and saved the soldiers from starvation. Mothers cooked lavash dried it and soldiers took it with them.

It plays a ritual role in weddings, where people place it on the shoulders of newlyweds to bring fertility and prosperity. The group work in baking lavash strengthens family, community and social ties.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]Unlike most other types of bread, Armenian Lavash does not contain a yeast or traditional bread starter. This makes Lavash healthy and suitable for almost any diet.

The national paper like bread is baked in tonir and they are so transparent that the sun rays pass through them.

Because of the ”flexibility” of lavash, Armenians use it also as a plate, a saucepan, a spoon and even a napkin. We cook many dishes on the mild fire, covered with lavash. Traditionally Armenian people fold their food in lavash before eating.

A small group of women typically undertake its preparation. Young girls usually act as aides in the process, gradually becoming more involved as they gain experience. It requires great effort, coordination, and special skills.

A simple dough made of wheat flour and water is kneaded and formed into balls. Then they are rolled into thin layers. Then they are stretched over a special oval cushion that is then slapped against the wall of a traditional conical clay oven. After thirty seconds up to one minute, the baked bread is pulled from the oven wall.

Tradition is manifested in the cooking technologies. When making lavash, a special kind of fireplace – known as tonir. Tonir is a tapered cylinder, made of refractory clay and dug in the ground. It is used not only for that purpose but also for cooking soups and vegetables as well as smoked fish and poultry.

 

Men are also involved in the practices of making cushions and building ovens. They pass on their skills to students and apprentices as a necessary step in preserving the vitality and viability of lavash making.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582686110803{padding-top: 20px !important;}”][vc_column_text]

In 2014, UNESCO included Armenian bread – lavash, in the list of Intangible Cultural Heritage.

[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582686232276{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]It is commonly served rolled around local cheeses, greens or meats, and can be preserved for up to six months. You can make sandwiches, wraps from lavash, use it in soups and just cover the food with it.

Sometimes Armenian villagers bake a lot of lavash in autumn and stack high in layers to be used in winter. Then, when they want to use it, they rehydrate the bread by sprinkling water on it to make it soft again.[/vc_column_text][vc_column_text css=”.vc_custom_1582686535694{padding-top: 20px !important;}”]

Dried lavash is also used with Armenian traditional dish called Khash.

[/vc_column_text][vc_row_inner css=”.vc_custom_1582685925340{padding-top: 20px !important;}”][vc_column_inner width=”1/4″][vc_single_image image=”12345″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.iarmenia.org/lavash/” css=”.vc_custom_1582686296595{padding-bottom: 20px !important;}”][/vc_column_inner][vc_column_inner width=”3/4″][vc_column_text]Khash is one of the most festive Armenian dishes. Armenians eat it mostly in the cold season with dried lavash bread which is crumbled into the broth. Sometimes another soft piece of lavash is used as a wrap.

Armenians cook it by boiling bovine shanks for hours until the tendon falls off the bones and the water becomes a thick broth. Many times cooked stomach pieces are also added to the dish. There is no salt used while cooking, but it is liberally seasoned with salt and crushed garlic after the dish is served.[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]

Lavash is literally multifunctional!

[/vc_column_text][vc_column_text]It can serve as a plate, especially when making barbecue outside the city. So, if you haven’t taken any plates with you don’t worry. Just be sure you took a lot of lavashes. Not to mention that lavash is the tastiest thing ever when you take the meat from the fire with it.
Ranging from soft and limber to crisp, you can make cracker-type lavash into rounds or ovals.

As said above, you can sprinkle crisp lavash with water half an hour before serving. You need to wrap lavash in a kitchen towel, set aside to absorb the water until it softens. In some villages, Armenians bake lavash in autumn and store it for use throughout the winter. For this purpose, they dry lavash, stack in a pile and store it in a dry place and then soften before serving.[/vc_column_text][vc_column_text css=”.vc_custom_1582686590892{padding-top: 20px !important;padding-bottom: 20px !important;}”]

Soft lavash is easily adaptable for making wraps and sandwiches as well as for scooping up food. It goes particularly well with different kind of appetizers, offering a massive opportunity for culinary creativity.

[/vc_column_text][vc_column_text]Lavash is of an ancient origin and has not changed much over several thousand years. That is why today we can enjoy the taste and quality of the bread discovered by our ancestors. People saved the tradition of making lavash and continue doing it as simple as it is filling it with love of the Armenian land.[/vc_column_text][vc_column_text]

The Legend of Armenian Lavash

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One day during a battle, King Aram of Armenia was taken prisoner by the Assyrian ruler, Nebuchadnezzar. The Assyrian leader considered this to not be a victory over the Armenian king, so he said “I will deprive you of food for 10 days. On the 11th day, you and I will have an archery competition. If you win that means you are stronger than me, so I will let you go.”

Throughout the night Aram thought and then asked for the most beautiful shield to be brought to him from the Armenian troops stationed at the border of Assyria. Nebuchadnezzar did not object and he sent his messengers to the border to convey Aram’s wish. At first, Aram’s servants were puzzled by their king’s request—he didn’t need a shield. Then they realized why and began to pack the inside of the shield with thin pieces of bread called lavash. They handed the shield to the messenger.

The Assyrians were oblivious to the lavash secretly hidden inside. When Aram received the shield, he inspected it and said “This is not good enough. May I have another?”

This continued to happen each day before the competition, the Assyrians still completely unaware of the lavash they were carrying and supplying to King Aram.

On the 11th day, Aram and Nebuchadnezzar headed to the shooting range.
Nebuchadnezzar was very confident, sure that Aram, who had been left without food for 10 days, would be weak and spiritless. However the competition was not even close—Aram won by far, and then he returned to his country with honor. The lavash is what saved him, and for this reason, when he returned to his country the king demanded that only lavash will be baked in Armenia, not any other kind of bread.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Pita V.S Lavash” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582685841871{padding-bottom: 100px !important;}”][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”16063″ img_size=”large” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.askdifference.com/pita-vs-lavash/” css=”.vc_custom_1588920758368{padding-top: 30px !important;padding-bottom: 20px !important;}”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”16062″ img_size=”large” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://www.askdifference.com/pita-vs-lavash/” css=”.vc_custom_1588920750684{padding-top: 30px !important;padding-bottom: 20px !important;}”][/vc_column_inner][/vc_row_inner][vc_column_text]

Main Difference

[/vc_column_text][vc_column_text]The main difference between Pita and Lavash is that the Pita is a soft, slightly leavened flatbread baked from wheat flour and Lavash is a flatbread.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582687211499{padding-top: 10px !important;padding-bottom: 10px !important;}”][vc_column_text css=”.vc_custom_1582687728536{padding-top: 20px !important;}”]

Pita

[/vc_column_text][vc_column_text]In many languages, the word ‘pita’ refers not to flatbread, but to flaky pastries; see börek.

Pita ( or US: ) in Greek, sometimes spelled Pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads (such as naan), and pizza crust.[/vc_column_text][vc_column_text css=”.vc_custom_1582687743311{padding-top: 20px !important;}”]

Lavash

[/vc_column_text][vc_column_text]Lavash (Armenian: լավաշ; Turkish: lavaş; Kurdish: nanê loş‎; Persian: لواش‎; Georgian: ლავაში) is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.

In 2014, “lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia” was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Lavash King of Armenian Breads” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row css=”.vc_custom_1582684030503{padding-bottom: 100px !important;}”][vc_column][vc_column_text]Probably one thing that Armenians wouldn’t forget when they sit at the table is bread. One thing that you will always notice in every Armenian table is a great amount of bread.

Armenia is one of the oldest countries with ancient history, culture and cuisine in Asia and the South Caucasus region. A nation that has a history of thousand years, decades and still from the ancient times Armenians knew how to make wine and bake bread. One of the prides of Armenian cuisine is our traditional and national bread Lavash. Ask any Armenian about the pride of our cuisine and they will certainly mention that flatbread.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582684479359{padding-top: 20px !important;padding-bottom: 10px !important;}”][vc_single_image image=”14118″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684085711{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]Lavash is a traditional Armenian thin bread that represents our national cuisine and originates from Ancient Armenia. The preparation of this demands special skills and great effort. Have you known that only women prepare and bake the flatbread? It is not a rule but it is a tradition that came from ancient times.

If you have read the article about barbeque, you will remember that in most cases fathers and brothers make the barbeque in the Armenian family. So making tools, ovens and the most important tool tondir (tonir-թոնիր) is the duty of men but preparing bread is the job of our women.

Well, there is an opposition in every rule and this one is not an exception. See our brave baker’s artistic jump into the oven. The video was shot by INSIDER.[/vc_column_text][vc_video link=”https://youtu.be/6go1batGbnk” el_width=”60″ align=”center” css=”.vc_custom_1582684209831{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]Generally, tondir is located underground. For making lavash, Armenians use flour, water, and salt. Firstly they make dough from wheat flour, water and form them into balls. Then the balls are rolled into thin layers and stretch them over an oval cushion. After preparing them with a special skill slap against the walls of the tondir. Waiting for a minute or sometimes thirty seconds, pull already baked list from the wall.[/vc_column_text][vc_single_image image=”14119″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684167460{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]According to the traditions, the preparation was a ritual of every family. The blending dough was a duty of the elder woman of the family and the preparation of it started with the rising of the Sun. Firstly they made the fire, then prayed and started making it. The process accompanied by nice conversations, songs, and jokes.

Want to know what is the tastiest Armenian sandwich? Of course, it is being made form Lavash, salty tasty cheese, greens, often meats. And the morning breakfast is ready. The taste you will remember forever because newly baked bread and the natural cheese with greens make the perfect combination.

Want to know what dish is impossible to imagine without this flatbread? Definitely Armenian Khash! For this dish, we dry the lists of bread beforehand and serve it with the dish. Then we add pour the dried parts into the Khash adding garlic and salt. That’s it! Khash is ready![/vc_column_text][vc_single_image image=”14120″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684248405{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]Two kings of Armenian cuisine come together when we are going to make the king Barbeque. According to the tradition, Khorovats becomes tasty when we put a few lists of Lavash under the deep oven (for gathering barbeque) and when we have done it we close them again with it. I promise you’re not going to forget that taste.[/vc_column_text][vc_single_image image=”14121″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://armeniadiscovery.com/en/articles/lavash” css=”.vc_custom_1582684321094{padding-top: 20px !important;padding-bottom: 20px !important;}”][vc_column_text]If you are vegan and are nervous about how I speak about dishes with flatbread and meat. Don’t worry we have a vegan variety for you. What can be tastier than the fresh baked crispy bread and fresh natural Armenian greens or tomatoes and potatoes? Nothing!

 

In July 2014 our pride was added to UNESCO’s Intangible Cultural Heritage list as an expression of Armenian culture. Besides the cuisine, our pride has a ritual role in weddings. When the couple comes to the groom’s house, the mother of him puts a list of Lavash on the shoulders of newly married couples as a sign of prosperity and fertility.

Though the pride of the Armenian cuisine has a rich history and ancient origin, it still remains the top symbol of national dishes.[/vc_column_text][/vc_column][/vc_row]

[vc_row css=”.vc_custom_1588583692936{margin-bottom: 40px !important;}”][vc_column][vc_custom_heading text=”Armenian Lavash World’s Top 50 Breads” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”][vc_separator color=”orange” border_width=”2″ el_width=”20″][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”CNN Travel – Armenian Lavash, 50 of the World’s Best Breads” use_theme_fonts=”yes”][vc_column_text](CNN) — What is bread? You likely don’t have to think for long, and whether you’re hungry for a slice of sourdough or craving some tortillas, what you imagine says a lot about where you’re from.

But if bread is easy to picture, it’s hard to define.

Bread historian William Rubel argues that creating a strict definition of bread is unnecessary, even counterproductive. “Bread is basically what your culture says it is,” says Rubel, the author of “Bread: A Global History.” “It doesn’t need to be made with any particular kind of flour.”

Instead, he likes to focus on what bread does: It turns staple grains such as wheat, rye or corn into durable foods that can be carried into the fields, used to feed an army or stored for winter.

Even before the first agricultural societies formed around 10,000 B.C., hunter-gatherers in Jordan’s Black Desert made bread with tubers and domesticated grain.[/vc_column_text][vc_separator color=”custom” border_width=”2″ accent_color=”#e0a81a” css=”.vc_custom_1582683921936{padding-top: 20px !important;padding-bottom: 10px !important;}”][/vc_column][/vc_row][vc_row css=”.vc_custom_1582696056835{padding-top: 20px !important;padding-bottom: 100px !important;}”][vc_column][vc_column_text]

Lavash, Armenia

[/vc_column_text][vc_single_image image=”15959″ img_size=”full” alignment=”center” onclick=”custom_link” img_link_target=”_blank” link=”https://edition.cnn.com/travel/article/world-50-best-breads/index.html” css=”.vc_custom_1588758599426{padding-bottom: 20px !important;}”][vc_column_text]When your Armenian mother-in-law comes towards you wielding a hula hoop-sized flatbread, don’t duck: Lavash is draped over the country’s newlyweds to ensure a life of abundance and prosperity.

Maybe that’s because making lavash takes friends.

To shape the traditional breads, groups of women gather to roll and stretch dough across a cushion padded with hay or wool. It takes a practiced hand to slap the enormous sheets onto the inside of conical clay ovens, where they bake quickly in the intense heat.

The bread is so central to Armenia’s culture it’s been designated UNESCO Intangible Heritage.[/vc_column_text][/vc_column][/vc_row]