LAVASHAK

Lavashak لواشک is an Iranian sour and salty or sweet fruit leather, a thin, firm and dried layer of fruit puree or a mix of different fruit purees such as plums, apricots, or pomegranates. Lavashak is an ancient Iranian snack that dates back thousands of years.

Lavashak (Persian Fruit Leather)

Makes: 2–3 large sheets

Ingredients

* 1.2 kg ripe plums, pitted

* 1.4 kg ripe apricots, pitted

* 500 ml water

* Juice of 1 lemon

* 2 tsp fine salt, or to taste

Method

Wash the plums and apricots thoroughly and remove the pits.

Place the fruit and water in a large, heavy-bottomed pot. Bring to a gentle simmer, then cook over low heat for 1½–2 hours, stirring occasionally, until the fruit is completely soft and has broken down. Skim off any foam that rises to the surface.

Stir in the lemon juice and salt. Taste and adjust the seasoning—the mixture should be pleasantly sweet, tangy, and slightly salty.

Blend the fruit with an immersion blender until completely smooth.

Continue cooking the purée over low heat for 15–30 minutes, stirring frequently, until it has thickened to the consistency of a thick jam. This helps reduce drying time and produces a smoother, more pliable fruit leather.

Line trays or baking sheets with silicone baking mats or high-quality parchment paper. Pour the purée onto the trays and spread it evenly to a thickness of 3–5 mm.

Drying options

Steam (bain-marie) method

* Fill a large, wide pan with a few centimetres of water and bring it to a gentle simmer.

* Place the tray securely over the pan so the base does not touch the water.

* Dry for 3–4 hours, or until the surface is dry to the touch but still flexible.

* Carefully peel the lavashak from the lining, turn it over, and return it to the tray to dry the second side for 30–60 minutes, if needed.

Oven method

* Dry in a 70°C fan oven for 5–7 hours, rotating the trays halfway through, until the leather is dry but still pliable.

Sun-drying method

* Dry in direct sunlight for 1–3 days, covering with a fine mesh or muslin to protect it from insects. Bring the trays indoors overnight.

When fully dry, carefully peel the lavashak from the lining. Cut into strips or squares and roll up or stack between sheets of parchment paper.