Remove the pomegranate seeds with the mentioned method.
put the seeds in a pot and add salt. Leave for 3-4 hours until the seeds let out some water. For 1 kilogram of pomegranate, add 1 teaspoon of salt.
Put the pot on the stove and cook the seeds for 30 minutes until they're completely soft, and the flesh can be removed easily by simply touching. Turn the stove off and leave for 1 hour to cool.
Blend the pomegranate seeds with a blender or hand blender.
Put a strainer on another pot. Pour the blended pomegranate seeds into the strainer.
Add pressure using the palm of your hand so that the extract comes out and pours into the pot. Claw the remaining pulps until all the flesh and juice enters the pot underneath, and only the solid cores of the seeds are left.
In the end, you should have a rather thick extract similar to tomato paste.
In a pot, cook the extract on medium heat. When it starts boiling, reduce the heat. Let the water inside evaporate and the contents harden. This step takes 5-10 minutes.
According to your preference, add salt or sugar.
Cover an oven tray with parchment paper. Slightly grease with a pastry brush.
Let the thickened liquid cool. Take two spoonfuls of it and set it aside. Spread the rest on the tray.
Set the oven to the lowest temperature, like 110°C. Leave the door half-open. Put the oven tray on the highest rack. It takes 3-4 hours for the water to fully vaporize and the contents to dry. Touch the surface of the fruit leather and if it's dry and nothing sticks to your hand, turn the oven off. If it's mostly dry and only some small parts stick to your hand, it’s alright. After turning the oven off, leave the fruit leather at room temperature for a few hours. Facing the air, those small parts dry up too. Take the tray out of the oven and let it cool. Slowly, start separating the fruit leather from the parchment paper from the edges.
with a pastry brush, cover the fruit leather with the liquid you set aside at first. Roll it up and cut with a knife. Your Lavashak is ready!
