Friday, September 24, 2010

Lahvosh Bread

Lahvosh Bread.

So easy to prepare.  It shows up in this large round cracker style.  Simply lightly, wet it down.

Then break it up into smaller pieces onto a plate.

This stuff is yummy.  We typically have it with butter at dinner time.  The kids eat it up like it's going out of style.  The girls' grandmother loves it because in it's dry (cracker-like) state, it keeps for a long time and since it's flat, she just stores it on top of her fridge.  

So, you can buy this in a lot of places.  The girls' grandmother happens to get hers online from Valley Lahvosh Baking Co. in Frensno CA.  A little background on this place, it was founded in 1922 by Gazair Saghatelian.  Gazair was a master baker  in his native Armenia and was well known for creating his deliciously different breads and cracker breads.  Today, Valley Lahvosh is run by his youngest daughter Janet and her daughter Agnes in it's original location.  How's that for longevity?

Read further if you want a little more history about this stuff.

"There are many different flatbreads baked throughout the easter Mediterranean, the Middle East and India--from pita or naan--but lahvash is perhaps the oldest. This bread-in-various shapes and sizes, and in textures ranging from soft and pliable to crisp and crackerlike--is a staple throughout Armenia and in parts of Georgia, Iran, and Lebanon. Armenian lahvash has been prepared in the same way for thousands of years: Long sheets of dough are stretched and baked in a clay oven similar to an Indian tandoor. The nomadic peoples crisscrossing Asia knew a good thing when they saw it: A filled and rolled-up lahvash sandwich might be the ultimate in picnic fare (easily transportable, its food, eating utensil, and container all in one). Lahvash is also delicious served with stews such as Morrocan tagine or an Indian curry, or with a favorite dip."

Try it.  You'll like it.  I promise!

Seriously.. Thoughts?

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