Posts Tagged ‘lavashak’


Wednesday, August 25th, 2010

As soon as I saw the photos of lavashak on My Persian Kitchen, I was itching to try this Iranian delicacy. Made only with fresh fruit, it seemed the perfect partner for nuts and crackers to take along on long hikes or bike rides.

When a friend gave me several kilos of little wild plums that had fallen from a tree in her garden, my curiosity about lavashak could wait no longer.

Known in English by the uninspiring name of fruit roll, the slightly offputting fruit leather and the even less appealing fruit jerky, lavashak is the quintessential childhood memory of a sweet treat for many Iranians.

It can be made with any stone fruit, such as plums, cherries, apricots and peaches. Sugar and spices may be added, but I wanted to try the plain version first. The result was just as delicious as I’d imagined: intensely fruity and mouthwateringly tart.

Lavashak p

The lemon juice can be left out, but I have the impression it helps the paste set better, as it does with jam.

For a tray of lavashak

1 kg of stone fruit
1 tbs lemon juice

Wash the fruit and remove the stones (I used a cherry stoner for my tiny plums). Put the fruit in a large, preferably non-stick, saucepan with the lemon juice and cook over a very low heat until you have a thick paste. Puree the paste in a processor or put it through a food mill.

Line a baking tray with silicone paper and oil it lightly. Spread the fruit paste evenly over the paper. Put into an oven set as low as possible and leave it for an hour, watching it carefully to make sure the edges don’t start to burn.

Leave to cool and cover with a clean teacloth before putting it out in the sun for two days.

If it’s really hot where you are, leave out the oven stage and just put the lavashak in the sun for four days.

When it’s ready, the lavashak should be glossy and only very slightly sticky to the touch. Cut it into strips, roll them up and keep in a plastic box in the refrigerator.