Lavashak – Persian Fruit Leather
2 سال پیش
- خواندن 3 دقیقه
In Iran, fruit leathers are called lavashak. After cooking the fruit puree, they add some salt. Then spread it in thin layers in the tray. They usually put the tray on the roofs to dry.
Lavashak is from Iran, In this region, most of the popular lavashaks have a sour taste. They serve lavashak with Torshak, pomegranate paste, prune, and Gheisi(dried apricots) to multiply its sour taste.
Lavashaks exist in different colors and flavors. You can use various fruits to make them, but these fruits are the best for making fruit rolls:
• Pomegranate • Kiwi • Cherry • Apple • Peach • Apricot • Nectarine • Plum • Sour cherry • Orange
Most Lavashaks are either sour or sweet and sour. This taste mostly comes from the fruit itself. No particular additive is used, only some salt or sugar to balance the taste. Sweet Lawashaks exist too but I don’t think they’re popular, because the original taste of Lavashak is sour.
The flavor depends on the fruit you choose. For example, if you have sour pomegranate, your Lavashak becomes sour. If you use sweet pomegranate, you get a sweet and sour Lavashak!
If your pomegranate is too sour, you can use some sugar to balance the taste; this depends on your preference, if the pomegranate is sweet, you can add some salt.
The most appealing fruit leathers are the sour ones with a hint of salt. Sourness is very pleasant when served with saltiness, even by thinking about it, I can feel the sourness of Lavashak in my mouth!
Lavashak shouldn’t be too thick or too thin. If it’s too thin, the final product becomes stiff and hard to chew. If it’s too thick, it’ll barely dry up.
1-3 millimeters is a good range for thickness. Don’t let it get thicker than 5mm.
After cooking the fruits, cover a tray with plastic or cellophane. Spread the fruit puree on the tray and leave it under the sun for 2-4 days.
The exact duration depends on the thickness and water amount. If it’s thin and the puree’s water has vaporized properly, it dries up faster.
You might need to turn it over so that the other side receives sunlight as well.
When you tap on the lavashak and nothing sticks to your fingers and the pureed water has evaporated, the lavashak is ready.
If it is still a little sticky, remove it from the oven and leave it at room temperature for a few hours to dry completely. If staying in the oven too much, it will taste bitter.
To do this, you will need a dehydrator, and a metal tray smaller than the tray of your dehydrator. This tray will be put inside the dehydrator.
After preparing the puree, spread it on the tray. Oil the bottom of the tray. Put the metal tray on top of the dehydrator’s tray and let it dry.
You can also use a thin aluminum foil or a piece of parchment paper, put them on the dehydrator’s tray, and spread the puree on them.
There are also fruit roll sheets that are specialized for fruit leathers and you can directly spread the puree on them.
Turn the dehydrator on. After 5-6 hours, your fruit leather is ready. The exact time needed depends on the fruit roll’s thickness and the amount of water in it.
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