cuisine, Armenian food is impossible to sum up in a few key flavors or signature dishes. Complicated geopolitcs, countless migrations, and, most recently, the Armenian Genocide —in which the Ottomans killed some 1.5 million Armenians—have all contributed to the splintering of Armenian culinary traditions. Dishes that grace, say, Armenian-American tables in Los Angeles, such as manti and choreg , are virtually unrecognizable in Armenia today, where Soviet influences are acutely present.
BK: Let’s address the elephant in the room. Does real-deal lavash have anything to do with the seeded crackers of my suburban American youth? In the villages, bakers will always hold back one piece of dough to mix into the next batch. The direct translation of ttkhmor is “sour dough,” so you get the idea. We approximate this method with a pre-ferment of flour, water, and a pinch of yeast. When old dough is not used, it’s the missing link—you really need it to give the lavash its flavor and texture. Those little blisters on good lavash? That’s the ttkhmor at work.
Awesome!!
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