लवाश
लवाश  | |
|---|---|
.jpg) | |
| उद्भव | |
| संबंधित देश |
 आर्मीनिया[1][2][3][4][5] या  ईरान[6][7][8] |
| देश का क्षेत्र | पश्चिम एशिया |
| व्यंजन का ब्यौरा | |
| परोसने का तापमान | गर्म या ठंडा |
लवाश (आर्मीनियाई: լավաշ, फ़ारसी: لواش) एक फूली हुई प्रकार की रोटी है, जिसे एक तंदूर या तवा पर सेका जाता है।[9][10][11] लवाश आर्मीनिया, आज़र्बैजान, ईरान तथा तुर्की के सबसे लोकप्रिय रोटियों में से एक है।[12]
सन्दर्भ
[संपादित करें]- ↑ सन्दर्भ त्रुटि:
<ref>का गलत प्रयोग;Lavashनाम के संदर्भ में जानकारी नहीं है। - ↑ Lavash is another popular flat cracker bread with ancient roots in Armenia.
- ↑ Albala, Ken (ed.). Food Cultures of the World Encyclopedia, Volume 1. Santa Barbara, California: Greenwood Press. p. 5. ISBN 9780313376269.
...on lavash, a traditional flatbread of Armenia similar to tortilla...
- ↑ Goldstein, Darra (1999). A Taste of Russia: A Cookbook of Russian Hospitality (2nd ed.). Montpelier, VT: Russian Life Books. p. 185. ISBN 9781880100424.
Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.
- ↑ Khanam, R. (2005). Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set) (1st ed.). New Delhi: Global Vision. p. 55. ISBN 9788182200623.
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.
- ↑ Karizaki, Vahid Mohammadpour (2017-03-01). "Ethnic and traditional Iranian breads: different types, and historical and cultural aspects". Journal of Ethnic Foods. 4 (1): 8–14. doi:10.1016/j.jef.2017.01.002. ISSN 2352-6181.
The origin of lavash is most probably from Iran, according to the state of the encyclopedia of Jewish food.
- ↑ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 355. ISBN 978-0470391303.
- ↑ Reinhart, Peter (2011). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Potter/TenSpeed/Harmony. p. 178. ISBN 978-1607741299.
Lavash, though usually called Armenian flatbread, also has Iranian roots (...)
- ↑ Alan Davidson (1999). The Oxford Companion to Food. Oxford University Press. p. 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.
- ↑ Gil Marks (2010). Encyclopedia of Jewish Food. John Wiley and Sons. p. 355.
- ↑ Morgan, Diane (2010). Skinny Dips. Chronicle Books. p. 14. ISBN 978-1452100241.
Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.
- ↑ "Tastes of Memory: How to Bake an Authentic Armenian Lavash". Smithsonian.