Fruit lavash is a popular Caucasian delicacy. Secrets of cooking

In sunny Armenia, fruit trees grow even in the middle of the courtyards of high-rise buildings in large cities. It's not for nothing that Armenians know so many wonderful recipes for the procurement of fruit for future use. One of them is fruit pita bread. Of course, with traditional fresh pastry, it has nothing in common except, perhaps, a form that is probably due to the name. However, not everywhere this dish is called that way. Some refer to it as a pastile, although the classic pasta is softer, thicker and much sweeter than fruit pita bread. Many peoples of the Caucasus and the Far East have such recipes. Something like just adore Georgians. Cooking pita bread and in a distant Syria.

Today we will prepare fruit lavash according to the ancient Armenian recipe. If everything is done correctly, it will be perfectly preserved and will please with taste among the colds.

Suitable raw materials

Armenians call this delicacy "tvu lavash", which means "sour". Most often it is prepared from plums, cherries, cornelian. But those who prefer sour sweet, can make it from peaches, apricots, apples, pears.

About the proportions of products

When preparing fruit pita bread, we do not need a kitchen scale and measuring cups. Strict dosages simply do not exist. It all depends on how many fruits you want to cook. The only limitation - calculate the surface on which you will dry the pita bread. In order to use a half-kilo sink, you will need one standard oven pan.

And the amount of sugar is only a matter of taste. Someone loves a messenger, and someone perfectly does without sugar, content with the natural fructose contained in the plums.

Preparatory stage

Fruit rips, rinse, let the water drain. Do not use rotten, obviously ripe plums. But let the greenish ones do not scare you - they will ripen during cooking. Take out the bones.

Fold the plums in a saucepan, pour water, so that the fruits are completely drowned, put on for 15 minutes.

Preparation

Fold the plums in a sieve, discard excess water. Grind using a submerged or conventional blender to a state of complete homogeneity.

Cover the food pan with a baking sheet, gently unload onto it a mass, level it. The thickness of the layer should not exceed 0.4-0.6 cm, otherwise the delicacy will not work. If you make the layer too thin, the pita will dry up and be too fragile. If you pour an excessively thick layer, the mass will not dry out, it will remain viscous in the middle. This will not only worsen its characteristics, but will shorten the shelf life.

Leave in the sun. If necessary, cover with gauze, but so that it does not touch the fruit mass.

After 2-3 days, fruit pita bread can be easily detached from the film and turned over to the other side. Continue to dry for about a day.

Storage

Fruit the fruit lavash into a roll and fold it into a plastic bag. It will be perfectly stored in a normal kitchen cupboard throughout the year.

Variety of flavors

Fruit pita bread, prepared from plums, is kept best. Practice on a simple, and then continue to experiment with other tastes.

A combination of fruit and berry bases is allowed. Avoid berries with a shallow stone that does not shatter the blender blades: raspberries, blackberries, sea buckthorn, currants. An industrial way to prepare the pasta and of them, but at home the dish may not work. It is better to use cherries, cherries, blackberries, chokeberry, cranberries.

If you are not embarrassed by small bones in the ready pita, boldly take any berries. Suitable for lavash and exotic - for example, mango, papaya, nectarine.

Application in Cooking

Fruit pita bread, the recipe of which came to us from the East, is widely used in cooking at home. It is not only eaten in the form of dessert, but also added to meat dishes, sauces, condiments, pastries.

In the Caucasus, fruit loaves are prepared with rolls with various fillings: nut, berry, curd. In festive cakes and pastries, too, add fruit lavash.

Pastila, reviews of which have reached and distant countries, fell in love with the Japanese. They prepare rolls with it, filling not only sweet fillings, but also fish, meat of sea inhabitants, cheese.

Fruit lavash is a great way to save the summer vitamins and the taste of ripe fruits for the winter. And this recipe can become a bailout for those who do not know how to dispose of fruit from compote.