Dessert
Lavashak
لواشک
Also called: Fruit Leather
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Makes
- 8 pieces (Estimated)
- Kind
- Dessert
- Where it is eaten
- Eaten across Iran
- Serving
- 35 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 8 pieces (Estimated)
- sour plums or plums 1 kg
- salt 5 g
- sugar 50 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Wash the fruit and cook it with a little water until completely soft.
Pass the cooked fruit through a sieve to remove pits and skins.
Reduce the purée with the salt and sugar over low heat.
Spread the purée thinly on an oiled tray or parchment.
Dry it in shade, in the sun, or in a low oven until it is leathery and no longer tacky.
Cut the sheets and store them somewhere dry.
Cook's notes
Spread the layer thin and even so it dries uniformly; half-dried leather molds quickly.
Background
Lavashak is a much-loved Iranian snack and part of the summer fruit-drying tradition; homemade versions are usually sourer than commercial ones.
Nutrition
| Energy | 115 kcal |
|---|---|
| Protein | 1 g |
| Fat | 0 g |
| Carbohydrate | 28 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0687 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods