Lavash
| Lavash | |
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Different varieties of Lavash sold in Yerevan
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| Country | Armenia |
| Domains | Food |
| Reference | 985 |
| Region | |
| Inscription history | |
| Inscription | 2014 (9th session) |
| Flatbread making and sharing culture: Lavash, Katyrma, Jupka, Yufka | |
|---|---|
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| Country | Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, Turkey |
| Domains | Food |
| Reference | 1181 |
| Region | |
| Inscription history | |
| Inscription | 2016 (11th session) |
Lavash (Armenian: լավաշ; Azerbaijani and Turkish: lavaş; Kurdish: nanê loş; Persian: لواش; Georgian: ლავაში), sometimes referred to as Armenian lavash, is a soft, thin unleavened flatbread made in a tandoor (called tonir in Armenian) and eaten all over the Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is the most widespread type of bread in Armenia, Azerbaijan, Turkey and Iran.
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.
Most modern food specialists claim that it originated in Armenia, whilst others state that it probably originated in the Middle East. According to Peter Reinhart, "Lavash, though usually called Armenian flatbread, also has Iranian roots and is now eaten throughout the Middle East and around the world". In 2014, Lavash was described by the Intangible Cultural Heritage of Humanity as "an expression of Armenian culture". This decision led to protests in Azerbaijan, Iran, Kyrgyzstan, and Kazakhstan as they claimed that the food was "regional", not "Armenian".
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Wikipedia