Lavashak ~ Persian Fruit Roll
This week’s theme for Summer Fest 2010 is stone fruit.
I scratched my head a little at first and then a light bulb went off. The choice was clear, extremely clear: LAVASHAK!! Which Iranian kid has not lusted over Lavashak over the summer months in Iran? Seriously!
You ask what is Lavashak? Persian fruit roll!
One of the yummiest summer treats for me in Iran was lavashk that my grandma used to make with fresh summer fruit. There are different types of summer fruits that can be used, but I have always loved plum lavashak because of its tart flavor. My grandma always placed it in a sunny spot on the roof or balcony for a few days. She used always advice to look carefully for small pebbles that may have gotten stuck in the lavashak as it dried outside.
Lavashak is not hard at all to make, it’s actually super easy. I don’t know about the rest of you, but I much prefer eating a homemade fruit roll instead of one of those store bought ones that have a list of ingredients that I don’t even know what they mean. What’s even more appealing about this Persian version of fruit rolls is the fact that it’s sugar free! Can it get any healthier than this??
Last year when I was over Mrs. Noura Samimi’s house she shared some of the Lavashak that she had made with us. This recipe is an adaptation of the one that she used to make hers.
Ingredients
20 plums
1 tbsp lemon juice
1/2 cup water
Wash plums and remove pit.
Place plums, water, and lemon juice in a non-stick pot. Cook on low for 30 to 45 minutes until plums have cooked all the way through and very little juice is left. Make sure to stir every so often so that the bottom does not stick.
Puree plums with a food processor.
Spray some cooking oil on a cookie sheet lined with foil. Spread the pureed plum on top in a very thin layer. You can initially bake the plum puree for one hour in a 250° oven to speed up the process.
Then cover the cookie sheet with cheese cloth and place it in the sun for a couple of days. You can skip the baking part and just leave the lavashak in the sun for 4 days instead of 2.
Once the lavashak has dried, carefully peel it off of the foil. Cut in pieces and eat away!
August 11, 2010
I am salivating. Lavashak is my favorite, favorite, favorite sweet. I love every kind. My parents once made some in a food dehydrator. It was okay, but nothing like the sun-dried kind.
August 11, 2010
Simply amazing! Brings me right back to childhood. Thank you for sharing the recipe
August 11, 2010
HOLy GOD…….YUMMMMYYY!!!
August 11, 2010
Wow it has never occurred to me to make my own….defff going to try it out! But mine will most likely turn out horrible lol not nice like this 😛
August 13, 2010
Beautiful photos – no-one would guess how healthy this is! I love plums, but what other kinds of fruit would work?
August 13, 2010
Pauline, you can do pretty much any stone fruit: apricots, peaches, cherries…
August 14, 2010
sound simple to prepare, I must try it.
thank you for the recipe and pics.
August 14, 2010
I had this for the first time last spring, when a Persian friend of mine brought it as a gift to a party I was throwing. My boyfriend and I really enjoyed it. It is very tart but really refreshing. We are off to a Persian iftar. Can’t wait for the food, not just because I am hungry.
August 17, 2010
Now this is something I will make soon, like this weekend!
Great post Sanam
September 7, 2010
Just made it! awesome!!
November 6, 2010
I will definetely try this! 🙂 Is there any way the lavashak can dry without putting it in the sun? Because I know if I put it in the sun, flies and bugs will get all over it :/
November 7, 2010
Fariba, you can dry it out in the oven by baking it on low for a few hours. But if leave it outside you can cover it with a cheese cloth like I did and it should be fine. 🙂
July 27, 2011
I am a 23rd old male from Vancouver, Canada and i just craved Lavashak, Simply typed on google how to make it, came across this and went right to work and made it. I mixed apricots, mango, and peaches, and my God is it ever tasty. Thank you for the inspiration. 🙂
September 22, 2011
Awesome ~! i luv Lavashal <3
September 23, 2011
I made the plum lavashal and it was a hit!!! Tomorrow I am going to try making cherry lavashal and mango lavashal. Thank you so much for sharing the recipe.
October 12, 2011
Hello dear, Is that any possibility to teach me how to make gharaghooroot ? I was wondering if I can make gharaghooroot with kashk powder ? Will you please give me the recipe? thanks so much for your help .
October 13, 2011
@babi, I don’t know the recipe for gharagjooroot, but I will try to find it!
November 17, 2011
Hi,
I was wondering if it is really necessary to keep it out in the sun?
After baking, can we just leave it by a window even though if it isn’t sunny? =)
Thanks!
November 17, 2011
Kitty,
yes, you can leave it by the window as long as it gets a good amount of sun.
February 20, 2012
OMG – that looks so great. My mouth is watering, lol. How do we make lavashak, lime (really sour) flavor? thanks!
February 21, 2012
Herbal incense, I suppose by reducing lime juice with some sugar and then letting it dry out. I have never made it before…
February 21, 2012
Thank you, my wife is working on it, it’s her first time so we’ll see how it will turn out. I never knew it was so easy to make lavashak. This blog is the best!!
April 19, 2012
I have just discovered your blog, I should say it is fabulous. I tried making lavashak a while back which to say the least didn’t go very well. Is there any way to skip the “put in sun” part. I hardly get any sun shine here. I live in England by the way!!
April 25, 2012
Hi Niloufar, yes, you can slow bake it.
October 10, 2012
Hey! thank you so much for the great recipe!
I’ve got a question for the baking part: is it 250°Celsius or 250°Fahrenheit?
Since im from europe and we use celsius i better ask before doing anything wrong 🙂
November 2, 2012
Hoomi, it is 250 Fahrenheit!
February 17, 2013
I live in the UK, and many people here have conservatories. That is where I dry my lavashak, and they turn out fabulous!
August 19, 2013
Dear PERSIAN KITCHEN,
My wife is pregnant and she craves Lavashak Aloo, I Google and found your recipe but I have 2 questions:
1. When u say leave it under sun for 2 days, does it mean leave it under Sun and then bring it inside at night and repeat for another day?
2. If there is no sun, you suggest to slow bake it but didn’t provide temperature and baking time. Can you help?
Mer30
August 20, 2013
A-Tabrizi, yes, you’ll have to bring it inside at night, especially, if you live in a place that is humid. If there no sun you can low bake at 250 for a couple of hours or until the lavashk dries up. 🙂
August 29, 2013
This is great thanks for the info can’t wait to try it.
Do you by any chance know how to make gharaghorrot not sure how to spell it but it’s the really sour Persian block shape pasty like thing. With yogurt I think it’s made??
Thanks in advance,
Nazy
March 27, 2014
Hiya… I have lots of frozen apples and berrys from my garden last year do you think these would work or does it need to be a stone fruit?
March 27, 2014
Heidi, it should work!
April 30, 2014
its better not to sun dry lavashak. if you dry it in a warm place it will taste better
May 6, 2014
Looks delicious!! Thanks, i didn’t know how simple it is to make these!
I had question though
you don’t peel the skin of the cherries off right? they get “cooked” in the pan?
and i live in a place where it rarely is sunlight for several days straight, will it work inside or does it HAVE TO be in the sunlight?
and the cherries here are pretty tasteless to be honest, not as good as the one back home, will the lavashak taste bad with the cherries here?
Sorry for so many questions, but I hope you can reply!
May 31, 2014
Bacoo, I would throw the cherries with their skin on.
June 20, 2014
Hey…its almost similar to ones u find in India made from Mangoes. Its called Aam.Papad. I tasted tis apricot lavashak from my childs tutor who haf bought it from.iran. Mmmm its yummy
December 13, 2014
This brings back such great memories! Can I use your recipe on my FB community page. I will credit you of course.
May 19, 2015
Look amazing!! I have tried several times to make lavashak but the weather here (I live in the Netherlands) is too cold for it to dry 🙁 Hopefully I can make it again soon when it gets warmer!
June 12, 2015
Worked in Iran teaching Persian children all subjects in English. Many fond memories but often conjure up thought of lavashak, gorgeous cooked beetroot from roadside stalls and many kind Persian friends who made me welcome in their homes.
November 19, 2015
this is the best thing i’ve ever tried!!!!
April 8, 2016
I was live in dubai my irani friend bring lawashak from iran I love that .now I am in Pakistan .please anyone tell me how and where to buy online or any store ?? Love that
April 18, 2016
Yeeeeah so that’s 250° fahrenheit not celsius….+
damn it. Ruined my lavashak