ラヴァシュ
出典: フリー百科事典『ウィキペディア（Wikipedia）』 (2021/03/19 02:38 UTC 版)
ラヴァシュ（アルメニア語: լավաշ, アゼルバイジャン語: lavaş, トルコ語: lavaş,カザフ語: Лаваш,キルギス語: Лаваш,クルド語: nanê loş, ペルシア語: لواش, グルジア語: ლავაში）は、種無しパン、フラットブレッドの一種。壺状の窯で作られ、カフカス、西アジア、環カスピ海地域を含む地域で食されている[1][2][3]。
- ^ Alan Davidson (1999). The Oxford Companion to Food. Oxford University Press. pp. 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 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. The Turkish yufka is similar, but is unleavened and cooked on a griddle, called a saj. 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 used in the same way as filo pastry to encase various fillings."
- ^ a b Chattman, Lauren (2011). Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb. Storey Publishing. p. 202. ISBN 978-1603427005. "Lavash is a thin, yeast-raised flatbread that originated in Armenia and is now popular in a much wider area that includes Turkey, Georgia, and Iran."
- ^ 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."
- ^ Encyclopedia international, Volume 2. Lexicon Publications. (1980). pp. 39
- ^ a b Кулиева Н. М. Современная сельская семья и семейный быт в Азербайджане / Под ред. доктора исторических наук Т. Г. Мусаевой. — Б.: «Элм», 2011.
- ^ a b “Decision of the Intergovernmental Committee: 9.COM 10.3”. unesco.org. UNESCO. 2017年11月4日閲覧。
- ^ a b “Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia”. unesco.org. UNESCO. 2017年11月4日閲覧。
- ^ Lomsadze, Giorgi (2014年12月3日). “Armenia, Azerbaijan at Loggerheads Over Lavash”. EurasiaNet 2017年11月4日閲覧。
- ^ a b McKernan, Bethan (2016年10月27日). “A ‘pizza war’ has broken out between Turkey and Armenia”. The Independent 2017年11月4日閲覧。
- ^ a b “Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka”. unesco.org. UNESCO. 2017年11月4日閲覧。
- ^ 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."
- ^ Albala, Ken, ed. Food Cultures of the World Encyclopedia, Volume 1. Santa Barbara, Calif.: Greenwood. p. 5. ISBN 9780313376269. "...on lavash, a traditional flatbread of Armenia similar to tortilla..."
- ^ Provided by wordnik.com website
- ^ Provided by Yahoo Education website
- ^ Sergio O. Serna-Saldivar (2012). Cereal Grains: Laboratory Reference and Procedures Manual.. CRC Press. p. 217. ISBN 9781439855652. "Lavash is another popular flat cracker bread with ancient roots in Armenia."
- ^ Albala, Ken. Food Cultures of the World Encyclopedia, Volume 1. Santa Barbara, Calif.: Greenwood. p. 5. ISBN 9780313376269
- ^ Khanam, R. (2005). Encycl. Ethnography Of Middle-East And Central Asia (3 Vols. Set) (1st ed.). New Delhi: Global Vision. p. 55. ISBN 9788182200623
- ^ Goldstein, Darra (1999). A Taste of Russia: A Cookbook of Russian Hospitality (2nd ed.). Montpelier, VT: Russian Life Books. p. 185. ISBN 9781880100424
- ^ Kipfer, Barbara Ann (2012). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. p. 334. ISBN 9780544186033 2015年6月1日閲覧. "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."
- ^ Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. p. 355. ISBN 978-0470391303
- ^ Gil Marks (2010). Encyclopedia of Jewish Food. John Wiley and Sons. p. 355
- ^ 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 (...)""
- ^ a b c Martirosyan, Hrach (2010). Etymological Dictionary of the Armenian Inherited Lexicon. Brill Academic Publishers. p. 305. ISBN 9789004173378
- ^ Adjarian, Hrachia (Armenian). Hayerēn armatakan baṙaran [Dictionary of Armenian Root Words]. II. Yerevan: Yerevan State University. p. 308
[続きの解説]
「ラヴァシュ」の続きの解説一覧
- 1 ラヴァシュとは
- 2 ラヴァシュの概要
- ラヴァシュのページへのリンク
