Lavashk is a sour dish of our Iranians, which is very attractive among us. Tasting all kinds of lavash in sweet and sour flavors made from delicious fruits is always attractive and exciting. Pomegranate lavashk is one of the best flavors of Iranian lavashk, which has many fans. Iran is the land of pomegranates, and preparing pomegranate lavash has become a cultural attraction for us Iranians.
The recipe for pomegranate lavash is simple. It is enough to be patient and have prepared sour and juicy pomegranates in order to achieve home-made pomegranate lavash in simple steps. Pomegranate lavash is popular. Because its clear sour taste is associated with the taste of pomegranate. There are many sinks; But not all of them can have the original sour taste like pomegranate lavash. Of course, some people enjoy eating pomegranate lavash with seeds. These crunchy pomegranate seeds in lavashk taste is a unique combination that encourages everyone to eat it.
How to prepare pomegranate lavash and necessary ingredients
You don't need many ingredients to make homemade Pomegranate Fruit Leather. Naturally, pomegranates are your main ingredients. The list of necessary ingredients for making pomegranate lavash is as follows.
Pomegranates, preferably of sour taste, in the amount of one kilogram
One tablespoon of salt
One tablespoon of sugar
Work steps for making pomegranate lavash
first stage; Crushing pomegranates: At the beginning of the story, you must crush all the pomegranates carefully and patiently. Wash and slice the pomegranates. Then put them all in a large bowl. Make sure that no part of the outer skin or the white pods inside the pomegranate is mixed with the seeds. The skin and white pods of pomegranate are bitter. Their presence spoils the taste of pomegranate paste.
second stage; Add salt: although we are looking for its sour and sweet flavors in preparing pomegranate lavash; But it is necessary to add a little bit of salty flavor. The presence of salt before it is for flavoring is to protect your pomegranate juice. By adding lavashk salt to your face, you will make it last longer. Because the presence of salt prevents pomegranate lavash from getting moldy and somehow increases its shelf life. In summary, in the second step, after crushing the pomegranates, add salt to the container. The presence of salt makes the pomegranate seeds watery. Leave the container containing the salted seeds for 4 to 5 hours so that they drain.
third level; Cooking pomegranate seeds: In this step, you need to cook the soaked pomegranate seeds. Of course, cooking the seeds is a long process and requires a lot of care and patience. After 4 hours, put the pot containing the soaked pomegranate seeds on high heat. When the pomegranate juice boils and foams, reduce the heat under the pot. As long as the boiled state of pomegranate juice continues. You must stir the pomegranates in the pot all the time. This step continues until all the pomegranate seeds are completely soft and the pomegranate core is easily separated from the flesh of the seeds. When you have reached this stage, remove the pot from the heat and let it cool down for 2 hours.
the fourth stage; Mix the cooked pomegranate seeds: This step is almost the most important part of how to prepare homemade pomegranate lavash. Because you have to get that doughy and malleable state suitable for making lavash. For this purpose, crush all the cooked seeds well with a meat grinder. You can use an electric mixer. Continue the process of crushing until a consistency like tomato paste is prepared. If you are interested in making pomegranate lavash with seeds, you don't need to use a strainer. But if you want to try pitted pomegranate lavash, use a strainer like a fine-grained kitchen colander. Pass the beaten and crushed seeds through a strainer to separate their cores. If the final mixture obtained has a suitable consistency, you can skip this step. But if the desired consistency is prepared by crushing the seeds, it is recommended to leave the obtained mixture on the heat of the stove for at least another hour. Of course, you have to stir the consistency all the time so that it doesn't stick. Add sugar during this step.
the fifth stage; Form the pomegranate lavash: after the cooking stage is over and the seeds are crushed and passed through a strainer, we get a consistent mixture of pomegranate. This almost paste-like mixture is your pomegranate lavash. But its appearance is still not similar to Lavashk. Choose a large metal tray and cover the inside with a thin plastic for making lavash. Pour the consistency liquid of pomegranate seeds into the tray and spread it with a large surface such as a spoon or a household spatula in the entire space of the tray. You can put pomegranate seeds in the lavash. This will make the pomegranate lavash more delicious. The thickness of lavash is completely dependent on your taste. However, it is recommended to make its thickness as thin as possible. The thinner the lavash plate is, the longer it lasts.
Final level; Pomegranate lavash drying: put the trays in front of indirect sunlight. For example, you can spread thinly woven fabrics in front of the sun so that the gentle and indirect heat of the sun reaches the trays. Of course, if you are in a geographical area that does not have enough sun or if you have prepared pomegranate lavash in the cold season of the year, you can use home dryers to make pomegranate lavash.
