Quantum666~enwiki (talk | contribs) rvv |
Prince of Nothing05 (talk | contribs) Why was Armenian etymology was removed? |
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[[Image:Pan armenio en el mercado de Yerevan.JPG|thumb|right|200px|Different varieties of Lavash sold in [[Yerevan]] market]] |
[[Image:Pan armenio en el mercado de Yerevan.JPG|thumb|right|200px|Different varieties of Lavash sold in [[Yerevan]] market]] |
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:''For the Caribbean island, see [[Lavash Island]].'' |
:''For the Caribbean island, see [[Lavash Island]].'' |
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'''Lavash''' ({{lang-hy|[[wikt:լավաշ|լավաշ]] |
'''Lavash''' ({{lang-hy|[[wikt:լավաշ|լավաշ]], {{lang-ka|ლავაში}} ''lavaši'', [[Kurdish language|Kurdish]] Lawaş نانێ لاواش, {{lang-fa|لواش}}, ''lavaš''}}) is a soft, thin [[flatbread]], popular in several countries. It is also known as '''lahvash''' or '''cracker bread'''. It is the most widespread type of bread in [[Armenia]],[[Iran]] and [[Kashmir]].<ref> The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master</ref> Toasted [[sesame seed]]s and/or [[poppy|poppy seeds]] are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the [[United States]] label themselves as lavash, actual lavash is significantly thinner than those products. |
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Traditionally the dough is rolled out flat and slapped against the hot walls of a woodoven or a [[tandoor]], also called ''[[wikt:թոնիր|t’onir]]'' in Armenian, ''tanur'' (تنور) in Persian |
Traditionally the dough is rolled out flat and slapped against the hot walls of a woodoven or a [[tandoor]], also called ''[[wikt:թոնիր|t’onir]]'' in Armenian, ''tanur'' (تنور) in Persian. |
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While flexible like a [[tortilla]] 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 and is used instead of leavened bread in [[Eucharist]] traditions by the [[Armenian Apostolic Church]]. Dry, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. Lavash bread is also used with [[kebab]]s. |
While flexible like a [[tortilla]] 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 and is used instead of leavened bread in [[Eucharist]] traditions by the [[Armenian Apostolic Church]]. Dry, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. Lavash bread is also used with [[kebab]]s. |
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==Etymology== |
==Etymology== |
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The word "lavash" is consists of two parts. The first one "lav" in armenian means "good". The second part "ash" means "food, meal". So it means "good food". |
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According to the "Etymologic dictionary of Turkic languages" the word "lavash" has no recognized etymology. It consists of two parts. The first one "lav" could be possibly adopted by Turkic from [[Chinese language|Chinese]] or [[Arabic language|Arabic]]. The second part "ash" means "food, meal". It could be of Turkic origin or could be adopted by Turkic from [[Middle Persian]]. The word was [[Loanword|adopted]] from the [[Turkic languages]] by many [[Languages of the Caucasus|Caucasian languages]] and by [[Russian language]]<ref>Э.В. Севортян. Этимологический словарь тюркских языков. Издательство "Наука". Москва 2003. Том 7. стр. 5</ref><ref>Э.В. Севортян. Этимологический словарь тюркских языков. Издательство "Наука". Москва 1974. Том 1. стр. 211</ref><ref>Е.Н. Шипова. Словарь тюркизмов в русском языке. Алма-Ата, "Наука" КазССР. 1976. Ответственный редактор академик А.Н. Кононов. стр. 218</ref>. |
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==See also== |
==See also== |
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* [[Taftan (bread)|Taftan]], another Iranian bread very similar to Lavash, but thicker |
* [[Taftan (bread)|Taftan]], another Iranian bread very similar to Lavash, but thicker |
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* [[Sangak]], another Iranian bread |
* [[Sangak]], another Iranian bread |
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* [[Barbari bread]], another Iranian bread |
* [[Barbari bread]], another Iranian bread |
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== References == |
== References == |
Revision as of 18:50, 14 January 2011
- For the Caribbean island, see Lavash Island.
Lavash ([[[wikt:լավաշ|լավաշ]], Georgian: ლავაში lavaši, Kurdish Lawaş نانێ لاواش, Persian: لواش, lavaš] Error: {{Lang-xx}}: text has italic markup (help)) is a soft, thin flatbread, popular in several countries. It is also known as lahvash or cracker bread. It is the most widespread type of bread in Armenia,Iran and Kashmir.[1] Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking, though this is very uncommon in Armenia. While some wrap breads sold in the United States label themselves as lavash, actual lavash is significantly thinner than those products.
Traditionally the dough is rolled out flat and slapped against the hot walls of a woodoven or a tandoor, also called t’onir in Armenian, tanur (تنور) in Persian.
While flexible like a tortilla 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 and is used instead of leavened bread in Eucharist traditions by the Armenian Apostolic Church. Dry, left-over lavash is used in Iran to make quick meals after being rehydrated with water, butter and cheese. Lavash bread is also used with kebabs.
Lavash is made with flour, water, and salt. The thickness of the bread varies and depends on how thin it's rolled out.
Etymology
The word "lavash" is consists of two parts. The first one "lav" in armenian means "good". The second part "ash" means "food, meal". So it means "good food".
See also
- Matnakash, an Armenian bread
- Taftan, another Iranian bread very similar to Lavash, but thicker
- Sangak, another Iranian bread
- Barbari bread, another Iranian bread
References
- ^ The Bread Baker's Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master