This marks the 11th Xmas themed recipe. After some brunches, beverages cakes, side and main dishes, let's indulge ourselves with some desserts. This is yet another Persian dish. Or rather, a combination of 2 Persian dishes. Gaz is a Persian nougat. It is not your typical hard nougat; this is soft and chewy with aromatics of rose and pistachios.
I am using pure honey for my gaz. You can see that my gaz isn't as"white" as what most has presented. Most recipes call out for glucose or corn syrup. I know how harmful those ingredients are, cos they are super refined sugar and highly processed. I definitely do not want to feed any harmful ingredients to my kids, let alone myself. Lavashak is a "fruit leather". It is actually mashed smooth fruit slow bake until dry which the end result resemble a leather.
I used peaches for my lavashak. You can use plums or apples, just about any fleshy fruits will do fine. Pears might also be great too. It is best to prepare lavashak a day in advance. It will take long hours to bake in the oven until it is completely dry and it will require to sit overnight before unmolding and slicing. So, there you have it, another Persian Xmas themed recipe. I really hope you will enjoy making this recipe as much as I do. Let's get started with the recipe.
Fresh Preferably Organic Plum / Peach / Apple Pitted Cored Coarsely Diced, 6
Water, 1/2 Cup
Sea Salt, Pinch
High Quality Pure Honey, 200g
Granulated Sugar, 125g
Egg White Room Temperature, 1
Cream of Tartar, Pinch
Roasted Pistachios Shelled Skinned, 80g
Edible Organic Rose Petals, 5g
Rose Water, 1 TSP
Icing Sugar, 1 Cup or More
Bleached All Purpose Flour, For Dusting
Heavy Sauce Pot
Hand / Stand Mixer
Preheat oven to 90 degrees celsius or 200 fahrenheit.
In a sauce pot over medium heat, add the fruit of your choice.
Add in water and salt.
Stir to combine well.
Bring it up to a simmer.
Turn the heat down to low.
Continue to simmer for 30 mins or until the fruit has almost fall apart.
Stir occasionally to prevent burning.
Transfer into a blender.
Blitz until smooth.
Transfer onto a baking tray lined with parchment paper.
Using an offset spatula to even out to a thickness to about 1/4 inch.
Wack into the oven and bake for about 5 to 6 hrs.
Check every hourly.
When it is done, there should not be any wet spot. It should be dry throughout.
Set aside overnight before unmolding and slicing.
In a sauce pot over medium-low heat, add honey and sugar.
Stir to combine well and until the sugar has dissolved.
*Keep stirring continuously or the honey and sugar will burn.
You probably gonna need an extra pair of hands to stir while you whisk the egg whites.*
In a large mixing bowl, add egg whites and cream of tartar.
Using a hand mixer, whisk until soft peaks.
Once the sugar has dissolved and the color turns to a pale amber, add in 1 heaped spoonful of the egg white.
Mix until fully incorporated.
Keep adding the egg white and mixing until all the egg white is fully incorporated.
You should get a glossy shade of white.
Keep stirring until the glossiness start to shine.
Add in pistachios, rose petals and water.
Stir to combine well.
You should have one very sticky mixture.
Set aside to cool down slightly.
Add icing sugar into a shallow bowl.
Once the gaz mixture has cooled down slightly, add 1 heaped TBSP into the icing sugar.
Using your hands to form a round disc.
Coat the gaz well with more icing sugar.
Dust baking tray or plate with flour.
Transfer the shaped gaz onto the baking tray or plate.
Repeat the process for the remaining gaz.
Set aside in the fridge to cool down completely for at least 4 hrs.
Serve on a plate with sliced gaz and lavashak with some more rose petals.