Wow I think that would be truly incredible! Let me know if you do and how it turns out. They have the perfect texture for it I feel, if you wait till they're super ripe and soft.
Hi thanks for your question - a good one too! This is what I have found works best; the lower the oven temp the better, as we are trying to recreate Sunny rooftop conditions which is how it’s all done in Iran when homemade / small scale production. Any higher and you risk just “cooking” the top layer and not having an even consistency throughout the tray. But do experiment as every oven will be a bit different too. Play around with it and let me know what you think!
The reflection of people on the oven is very distracting 😂😂 you, however; are soooo sweet 💜 I am torturing myself watching this when I know for sure I can't have carbs now at least, and I prefer them on the sweeter side.
Haha yes the people walking by often stop and stare, wondering who the heck I am 😂😂 thank you so much for your kind comment. Don’t torture yourself - treat yourself! It’s not that unhealthy as it’s just the naturally occurring sugars 🍎
@@persiankitchen_ I would have stopped and talked and stared too, probably even asked your permission to take a selfie after recording 😂 Unfortunately, for the time being I am on a kind of a restrictive diet to reverse too diabetes. I had gestational diabetes but now it turned into type 2 and I am trying my best to control it without medicines.
Hi, lovely treat to make at home, thank you for sharing the recipe and instructions . Please just one request, stop touching your hair and then touching the food. ❤
Hello, could you let me know if this has a nickname? Iranians showed me this year's ago and I am trying to find the sour sweet that looks like this.. but they didn't call it lavashak, they said a different work beginning with a G.
Hi Mark, was it also presented in these sheets / rolls? I’ve not heard of lavashak being called anything else but will ask around for you… I hope you find what you’re looking for! Perhaps they said it was gilas (which means cherry)
Hi thanks for replying. They were in strips and had like cling film on but they were in plastic wrappers as though they were bought in a shop. The word was definitely a Farsi word or slang word from Shiraz... (Gah...) I have been looking for years. They introduced me to this sweet and also Tamarind fruit in a pouch. Nostalgia.
@@markcharlton4765 oh it’s definitely lavashak by the sounds of it. The ones in the shop can indeed be sour, but typically have a tonne of sugar added so do check the ingredients. If you do want an all natural product then we do sell our homemade lavashak online via Etsy and our website, but I think it’s set to UK only for purchasing, so if you are not posting to a UK address may be an issue.
Hi Mark, it's been a while! I am in Iran now and have found out what you are after... It is called Ghare Ghoroot, "Qara or black Kashk is one of the by-products of milk. It is popular because of its very sour taste and it has a brown color." Which I've taken off the web! It is much thicker than lavashak, like a wedge... And veryyyyy sour!!!
Cook on the lowest temperature with the fan on, for as long as it takes to remove the excess moisture in the fruit purée. Mine took about that long but each oven will be slightly different!! Let me know how you get on 👍🏼 👌🏼 🍎 🍒
Me too! It’s like an addiction 😂 With the homemade stuff though, it’s guilt free as you know exactly what’s inside unlike store bought options which are packed full of nasty artificial chemicals
@@persiankitchen_ Thank you very much for the answer.I took sweep from other you tub canal and try 250c in 35 min. and brand my pomegranate roll. i will try 50-75 c, next time and hope it works out for me
@@100masmas Hello, i was wondering, which solution is the best for lavashak, maybe you tried both, is it better 12h 60degree or 230 degree in 35min ? I admit that the shorter version would be simpler but if it's not good it's useless... thank you for your answer
@@persiankitchen_ that kitchen is amazing. At first I thought it was at your parents' house, then I saw the end of the video where you mention where it was filmed. You don't need a professional kitchen, the camera loves you and your personality, so you could do these with a simple induction hot plate. I just learned how to make khoresheh karafs, the way my mom makes it, and it's fantastic.
@@SenorChubbs420 oh thank you!! You are too kind ☺️ and wow, that karafs sounds amazing. I’ve made my fav dish today, the national dish of Iran - ghormeh sabzi and can’t wait to enjoy tomorrow :) I always believe a stew tastes better one day after making it 😋 The hot plate is indeed the most practical way. Stay tuned 🎥 !
