亞美尼亞脆餅 (Chinese Wikipedia)
Analysis of information sources in references of the Wikipedia article "亞美尼亞脆餅" in Chinese language version.
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archive.org
- Goldstein, Darra. A Taste of Russia: A Cookbook of Russian Hospitality
2nd. Montpelier, VT: Russian Life Books. 1999: 185. ISBN 9781880100424. Armenian Flat Bread Lavash: Lavash has been baked for centuries in Armenia.
- Morgan, Diane. Skinny Dips. Chronicle Books. 2010: 14. ISBN 978-1452100241.
Lavash, lavosh, or lahvosh is a gigantic, paper-thin, blistery, tortilla-like flatbread common throughout Armenia, Turkey, and Iran.
books.google.com
- Marks, Gil. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. 2010: 355. ISBN 978-0470391303.
- Kipfer, Barbara Ann. The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. 2012-04-11: 334 (2012) [2015-06-01]. ISBN 9780544186033.
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.
- Alan Davidson. The Oxford Companion to Food. Oxford University Press. 1999: 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.
doi.org
- Karizaki, Vahid Mohammadpour. Ethnic and traditional Iranian breads: different types, and historical and cultural aspects. Journal of Ethnic Foods. 2017-03-01, 4 (1): 8–14. ISSN 2352-6181. doi:10.1016/j.jef.2017.01.002
. The origin of lavash is most probably from Iran, according to the state of the encyclopedia of Jewish food.
smithsonianmag.com
- Tastes of Memory: How to Bake an Authentic Armenian Lavash. Smithsonian. [2023-11-10]. （原始内容存档于2016-04-10）.
unesco.org
web.archive.org
- Lavash. The American Heritage Dictionary. [2024-10-25]. （原始内容存档于2021-10-28）.
- 拉瓦什、卡提爾瑪、尤普卡、尤福卡：薄餅製作與分享的文化 （页面存档备份，存于互联网档案馆）—文化部文化資產局
- Tastes of Memory: How to Bake an Authentic Armenian Lavash. Smithsonian. [2023-11-10]. （原始内容存档于2016-04-10）.
- Lavash. February 26, 2020 [2023-11-10]. （原始内容存档于2020-02-29）.
- Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia, Inscribed in 2014 (9.COM) on the Representative List of the Intangible Cultural Heritage of Humanity. Country(ies): Armenia. unesco.org. [16 March 2016]. （原始内容存档于2015-12-10）.
worldcat.org
- Karizaki, Vahid Mohammadpour. Ethnic and traditional Iranian breads: different types, and historical and cultural aspects. Journal of Ethnic Foods. 2017-03-01, 4 (1): 8–14. ISSN 2352-6181. doi:10.1016/j.jef.2017.01.002 .
The origin of lavash is most probably from Iran, according to the state of the encyclopedia of Jewish food.