Armenian Pizza — Why Don’tcha?
When California’s shelter-in-place mandate first went into effect during this pandemic, my husband peered into the fridge and cupboards with increasing anxiousness.
Like a good wife, I merely patted him on the shoulder reassuringly and said, “I got this.”
And I did.
As I told him, even if all we had was flour and water, we would still be fine. Because if bread is the staff of life, then flour is life, itself.
After all, that’s all you need to make some basic flat breads, sourdough, dumplings, pasta, and pancakes.
Throw in eggs and some oil, and you really have it made.
And of course, at this point, we still had plenty more than that.
That’s why I thought it the perfect time to try my hand at “Lahmajo,” otherwise known as Armenian pizza. I mean, how good does that sound, right?
It’s from the marvelous cookbook, “Lavash: The Bread That Launched 1,000 Meals, Plus Salads, Stews, and Other Recipes From Armenia” (Chronicle Books, 2019) by San Francisco cookbook author Kate Leahy, San Francisco photographer John Lee, and Los Angeles chef and recipe writer Ara Zada.
The book, of which I received a review copy, is the perfect escape now, too, because it transports you through words, photos and dishes to Armenia, a tiny country in the mountain Caucus region between Asia and Europe.Read more