Flatbreads: Lavash

Armenia, Azerbaijan, Kazakhstan, Kyrgyzstan, Türkiye.

 

Traditional Lavash:

Traditional lavash is made from soft wheat flour (Triticum aestivum), water, and salt. In most cases, it uses white (refined) wheat flour, though whole wheat flour may also be used in some regions.

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, the making and sharing of flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan, and Türkiye was inscribed on the list as well.

 

The culture of making and sharing flatbread in communities of Azerbaijan, Kazakhstan, Kyrgyzstan and Turkiye carries social functions that have enabled it to continue as a widely-practised tradition.

Nutritional Benefits:

Approximate Nutritional Value per 100 g of Lavash

  • Calories: 260–290 kcal
  • Carbohydrates: 55–60 g
  • Sugars: 1–2 g
  • Protein: 8–10 g
  • Fat: 1–2 g
  • Saturated fat: <0.5 g
  • Dietary Fiber: 2–3 g
  • Sodium: 400–600 mg (depending on salt used)

Cultural heritage:

Flatbread making and sharing culture: Lavash, Katyrma,Jupka, Yufka.

Nutritional Benefits:

Approximate Nutritional Value per 100g of Lavash

  • Calories: 260–290 kcal
  • Carbohydrates: 55–60 g
  • Sugars: 1–2 g
  • Protein: 8–10 g
  • Fat: 1–2 g
  • Saturated fat: <0.5 g
  • Dietary Fiber: 2–3 g
  • Sodium: 400–600 mg (depending on salt used)

Cultural heritage:

Flatbread making and sharing culture: Lavash, Katyrma,Jupka, Yufka.

Recipes:

Lavash rolls with cheese and herbs (Armenia)

Lavash rolled with local white cheese (like Lori or Chechil), fresh herbs (parsley, mint, cilantro), and sometimes crushed walnuts. A typical snack or light meal.

Beyti kebab (Türkiye)

Minced meat grilled and wrapped in lavash, baked with tomato sauce, and served with yogurt.

Lavash döner (Azerbaijani)

Similar to shawarma: sliced grilled meat (usually lamb or beef), wrapped in lavash with vegetables and sauces.

Boorsok (Kyrgyzstan)

Boorsok consists of small pieces of yeast dough fried to a golden crisp.

Pictures:

13 February 2018 - Bishkek, Kyrgyzstan - A Kyrgyz baker prepares a traditional bread 'Lepeshka' in a tandyr oven at the market in the village of Ivanovka, 50 km from Bishkek, Kyrgyzstan.
13 May 2019, Yerevan, Armenia - Women bake the famous Armenian bread Lavash at Sherep Restaurant. The lavash is made of wheat flour and baked on the oven's hot wall. Despite a considerable economic growth and improvements in household welfare in the recent years, Armenia remains highly vulnerable to global economic shocks, volatility in international food and commodity prices and weather shocks that negatively affect countries' economy and the food security situation in general. At present, the agricultural sector remains essential for the economy of the country. Agriculture is the main source of economic activity in rural areas and significant contributor to GDP. It produces 14.9 % of GDP (as of 2017) and employs about 36.6 % (2017) of the working population of whom nearly 56% are female farmers. The agricultural sector of Armenia has undergone through the transformation and reforms during the last two decades resulting in a series of policy, institutional, and structural changes. As a result, the ability of the country to maintain food security at the national level does not always translate into better nutrition outcomes at the household level. The Global Hunger Index (GHI) demonstrates that hunger situation in Armenia is about 5 percent. Since 2016 an FAO Project is targeting the following cbjectives: increase capacity in the countries of the region to establish an enabling environment for the food security of the most vulnerable populations, improve capacities in governments and other relevant stakeholders for human resource development in the food security and nutrition domain. This has been possible by developing a pilot on School Food and Nutrition Program linked to the Agricultural Sector and a pilot on Strengthening Food Systems for Nutrition Sensitive Social Protection.
13 May 2019, Yerevan, Armenia - Women bake the famous Armenian bread Lavash at Sherep Restaurant. The lavash is made of wheat flour and baked on the oven's hot wall. Despite a considerable economic growth and improvements in household welfare in the recent years, Armenia remains highly vulnerable to global economic shocks, volatility in international food and commodity prices and weather shocks that negatively affect countries' economy and the food security situation in general. At present, the agricultural sector remains essential for the economy of the country. Agriculture is the main source of economic activity in rural areas and significant contributor to GDP. It produces 14.9 % of GDP (as of 2017) and employs about 36.6 % (2017) of the working population of whom nearly 56% are female farmers. The agricultural sector of Armenia has undergone through the transformation and reforms during the last two decades resulting in a series of policy, institutional, and structural changes. As a result, the ability of the country to maintain food security at the national level does not always translate into better nutrition outcomes at the household level. The Global Hunger Index (GHI) demonstrates that hunger situation in Armenia is about 5 percent. Since 2016 an FAO Project is targeting the following cbjectives: increase capacity in the countries of the region to establish an enabling environment for the food security of the most vulnerable populations, improve capacities in governments and other relevant stakeholders for human resource development in the food security and nutrition domain. This has been possible by developing a pilot on School Food and Nutrition Program linked to the Agricultural Sector and a pilot on Strengthening Food Systems for Nutrition Sensitive Social Protection.
16 August 2016, Hissar, Tajikistan - Traditional Tajik puff cakes are cooked in a tandoor oven in Hissar. FAO project GCP/TAJ/013/EC: Strengthening Institutions and Capacity of the Ministry of Agriculture and State Veterinary Inspection Service for Policy Formulation. Objectives: Enhance the capacities of the Government to implement the Agrarian Reform and support the development of the agriculture and rural sector with specific focus on the formulation and implementation of inclusive and effective agriculture and food security policy processes. Improve platforms and institutions supportive to private public parnership in sector of provision of veterinary services.
A Kyrgyz woman breaks bread at a nomad camp located about 250 kilometers south of Bishkek, 3000 meters above sea level on the high steppe plateau of the Suusamyr Valley, Kyrgyzstan, 10 August 2020. The valley is famous in Kyrgyzstan for kumis, a fermented dairy product traditionally made from mare's milk.
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