Pestil
| Place of origin | Armenia |
|---|---|
| Associated cuisine | Armenian cuisine Turkish cuisine |
| Main ingredients | must, nuts, flour or starch |
Pestil is a traditional dried fruit pulp that is commonly produced in Anatolia, Armenia, Lebanon, Syria, Arabia and Iran and known with different names such as bastegh or pastegh (Armenian: պաստեղ), t'tu lavash (Armenian: թթու լավաշ, lit. 'sour lavash'), qamar el deen, bestil, and fruit leather.
Fruit leather is made from mechanically pulverizing fruit, then spreading it out to dry into a tough, yet flexible and edible material which can be kept preserved for several months in an airtight container. It is a popular dessert in Armenia and Turkey.
Pestil might be made with different types of fruit beside plums. Apples, apricots, pears, peaches and melons are popular choices.