Join Nader Mehravari and me for a KL Techniques workshop on fruit leather!

Nader shares: "I like this recipe because it reminds me of my childhood as Lavashaks was one of my most favorite snacks. I also like it because, as I eat Lavashaks in the middle of winter, it reminds of me of fresh summer fruit.

In the Persian culinary landscape, lavāshak, commonly known in the West as a “fruit roll-up” or “fruit leather”, is a popular tangy sweet-and-sour snack. The Persian term for fruit roll-up, lavāshak, is a compound word consisting of “lavāsh” and “ak”. Lavāsh is the name a very thin flat bread that popular in Iran, Armenia, Azerbaijan, Türkiye, Kyrgyzstan, Kazakhstan, and neighboring regions. Adding “ak” to “lavash” implies something that is thin as lavāsh bread.

In ancient times, sun and wind were used to dry food. Archaeological evidence suggests that drying food in the hot sun began as early as 12,000 BCE in the Middle East and East Asia. This makes dehydration one of the oldest- if not the oldest - food preservation techniques. Later cultures developed various methods and materials for drying. In the Middle Ages, specially designed “still houses” were built to dry fruit, vegetables, and herbs in regions that lacked sufficient sunlight. These structures used fires to generate the heat needed for drying.'

As always, recipes will be sent to all who sign up, so you can bake along with me in real-time.

Looking forward to baking with you,

Best regards,
Birgitte Kampmann