Lavash by Kate Leahy, John Lee and Ara Zada -- Read -- Imperial Library of Trantor

Index

Cover Title Copyright Contents Introduction

The Lavash Bakers Armenian Food Armenian History

Eastern and Western Armenia 1915 Soviet Years New Armenia

Cooking from This Book

On Dairy On Produce On Grains and Beans On Butcher’s Cuts On Pantry Staples On Measurements and Cookware On Herbs Herb and Cheese Plate

Baking from This Book

Equipment and Tools Baking Ingredients Baking Tips Time Heat Sources for Baking or Griddling Flatbread Buying Lavash

Around the Tonir

Flatbreads and Noodles Lavash Whole Wheat Lavash Jingalov Hats Lahmajo Matnakash Tonir Hats Arishta Arishta with Mushrooms Tatar Boraki

Creating Abundance

Sides and Simple Meals Summer Salad Salat Vinaigrette Green Salad with Radishes “Aveluk Salad” Spas Beet Greens Soup Konchol Meatball Soup Goris Beans Bean Lavash Triangles Eggs Three Ways

Greens with Eggs Tomatoes with Eggs Basturma with Eggs

Marinated Trout Chikufta Eech Small-Batch Pickles

Salt-Brined Cucumber Pickles Salt-Brined Mixed Pickles Vinegar-Brined Mixed Pickles Pickled Green Peppers Pickled Beets Pickled Green Garlic

Basturma Soujuk

Feasting

Khash, Khorovats, and Heartier Dishes Khash

A Guide to Khorovats Seasoning Rub

Khorovats Salad Urfa Kebab Grape Leaf Tolma Pasuts Tolma Summer Tolma Braised Trout Lavash-Wrapped Trout Ghapama Lavash-Wrapped Etchmiadzin Kufta Khashil Harissa Kurkut Panrkhash Chanakh Khashlama Tjvjik

A Summer’s Thorn Is a Winter’s Sweet

Fruit Preserves and Baked Treats Kompot Plum Sour Lavash Apricot Murabba Sweet Soujuk Halva Gata Goris Baklava

Acknowledgments Index About the Author Chronicle Ebooks

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