T’tu Lavash

Ark of taste
Back to the archive >

T’tu lavash is a type of fruit leather made from local varieties of apricots, prunes, cherries or apples. It is made in the regions of Tegarkunik, Kotayk and Ararat, around central Armenia.Apricot lavash is frequently made from a sweet, juicy variety called ‘Shalakh.’ This apricot is considered to be the symbol of Armenia. To make the t’tu lavash, a marmalade of fruit is prepared without adding sugar or water. It is cooked for a long time until it becomes creamy. Then, it is spread onto a piece of wood and left to dry in the sun. The taste can be either sweet or rather sour, particularly if it was made using prunes. T’tu lavash eaten on its own is a popular snack. It can also be served rolled up and filled with local nuts. Additionally, a special traditional soup, called t’ghit, is made by boiling small pieces of fruit lavash in water. Fried onions are added and the mixture is cooked into a puree. It is served hot with traditional lavash bread as an eating utensil. Fruit lavash has history dating back thousands of years, and it used to be kept as a delicacy that was eaten during special holidays. Apricot lavash is generally made in the more southern part of Armenia, while farther north t’tu lavash is more often made with prunes or apples. Today, approximately 150-200 kg per month is produced and sold in local markets. It can also be make for home consumption. However, changes in consumer culture make this product at risk of extinction; young people prefer chocolate and candies now in place of natural sweets like fruit lavash.

Back to the archive >





Other info


Cakes, pastries and sweets