In Armenia, where even in large cities fruit trees grow in the courtyards, there are many ways to process crops for long-term storage. In addition to the well-known jam, candied fruit, jam, dried fruit, marmalade, etc., there is another interesting recipe. This is a fruit pita. Its second name “ttu lavash” is translated as “sour pita”, since traditionally it is made from plum, dogwood or cherry, although many prefer a sweeter delicacy from apples, apricots or peaches.
There are analogues of Armenian fruit pita in Georgia and Syria. Russian pastila is also similar to this useful product, but it is sweeter and is used only as a dessert. Here, pita bread is a universal product that can be eaten as candy, make rolls of nuts from it, and add to meat sauce.
- plums - 2 kg;
- sugar - 200 g;
- water - 200 ml.
1. For fruit pita you can use any type of plum with an easily separable bone. They can be sweet or sour, dark or light, large or small. The main thing is that the plums are ripe, juicy and healthy. They need to be washed under running water.
2. When excess liquid is drained, cut the plums in half and remove the stones.
3. Fruits need to fill in 1/3 with water. If desired, add some sugar.
4. Bring the plums to a boil over medium heat. Then cook them on low heat for 15 minutes. Strain the compote through a metal colander or sieve.
5. To transfer dense fruit weight to the blender.
6. At medium speed, beat it until smooth.
7. Pour another hot fruit puree onto a tray covered with cling film or parchment. The layer should be 4-6 mm thick. A thinner pita will be too dry and brittle, while the thicker pita will remain wet and spoil.
8. Smooth out the surface of mashed potatoes with a spoon or knife.
9. Put the mass to dry in the sun. After a couple of hours, it will crust, and dust will not stick to it. After 2 days, pita can be easily separated from the film and turned over. Dry it on the other side for 1 more day.
10. Ready-made fruit plum pita should be rolled up in a roll, placed in a plastic bag and stored in a cupboard for a maximum of 1 year.