Lavashak is a traditional Persian fruit leather, made by slowly cooking seasonal fruits into a tangy-sweet puree, then drying it into chewy, flavorful strips. This natural and healthy snack is a childhood favorite in Iran, often sold in markets in vibrant red and orange hues. With no artificial additives, Lavashak is a perfect way to preserve fruit and enjoy a homemade, healthy treat year-round.
Lavashak has been a beloved Persian snack for centuries, deeply rooted in Iranian food preservation traditions. Before refrigeration, Persians developed various methods to preserve fruit, including drying and reducing them into intensely flavored pastes.
Traditionally, Lavashak was made using sour fruits like plums, barberries, and sour cherries, reflecting Persia’s love for tangy flavors. It was sun-dried in rural villages and markets, then stored for months as a winter treat. Today, Lavashak remains a nostalgic childhood snack, available in homemade and commercial varieties, often spiced with sumac, chili, or dried mint for extra zest.
While it’s still commonly found in Persian markets, making Lavashak at home allows for custom flavors and natural ingredients, free from artificial additives.
Ingredients
1 kg (2.2 lbs) mixed fruit (plums, apricots, sour cherries, apples, or any tart fruits)
½ cup water
2-3 tbsp lemon juice (adjust to taste)
1 tbsp sugar (optional, depending on fruit sweetness)
½ tsp salt (enhances flavor, optional)
Directions
Prepare the Fruit:
Wash, pit, and chop the fruits into small pieces.If using apples or firm fruits, peel them for a smoother texture.
Cook the Fruit:
In a large saucepan, add chopped fruit and ½ cup of water over medium heat. Cover and let the fruit soften, stirring occasionally (20-30 minutes).Once the fruit is fully soft and breaking down, use a blender or immersion blender to puree until smooth. Stir in lemon juice, sugar (if needed), and salt. Simmer for another 5-10 minutes until thick.
Spread & Dry:
Preheat oven to 70°C (160°F) or set up a dehydrator. Line a baking sheet with parchment paper and spread the fruit puree evenly (about 3-4mm thick).Place in the oven and dry for 6-8 hours, or until the Lavashak is firm but still slightly tacky. If using a dehydrator, dry at 55°C (130°F) for 6-10 hours. For sun-drying, leave it in direct sunlight for 1-2 days, covering it with a thin cloth to keep insects away.
Cut & Store:
Once dry, peel the fruit leather off the parchment paper and cut it into strips or squares. Store in an airtight container at room temperature for up to 1 month, or refrigerate for longer freshness.
