March 24, 2010
Armenian Wheat Food
Wheat (Triticum spp.) is a grass, originally from the Fertile Crescent region of the Near East, but now cultivated worldwide. Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, couscous and for fermentation to make beer, other alcoholic beverages,[5] or biofuel.
Wheat has been cultivated domestically at least since 9,000 B.C. and probably earlier. Domesticated Einkorn wheat at Nevalı Çori—40 miles (64 km) northwest of Gobekli Tepe in Turkey—has been dated to 9,000 B.C.
Raw wheat can be powdered into flour; germinated and dried creating malt; crushed or cut into cracked wheat; parboiled (or steamed), dried, crushed and de-branned into bulgur; or processed into semolina, pasta, or roux. Wheat is a major ingredient in such foods as bread, porridge, crackers, biscuits, Muesli, pancakes, pies, pastries, cakes, cookies, muffins, rolls, doughnuts, gravy, boza (a fermented beverage), and breakfast cereals.
Wheat is a good source of protein, fat, carbohydrate, dietary fiber, and iron, so it is beneficial to the health.
You can find authentic Armenian Wheat Food on many Armenian Restaurants in Los Angeles.
