Lavash is made with flour, water, and salt. You can make mix suitable for â¦ All the rest are drinks. local farmers’ markets, gathering the necessary filling ingredients was no spots appear on the dough’s surface. sticky, add a little more flour at a time. If Not do click here. Add in 1 tsp olive oil and black pepper to taste. Add in the water slowly and make a smooth dough. The ready dish is consumed with beer or wine and is especially popular during the Great Lent. Add the rest of the flour and the salt, switch to the dough hook attachment, and knead for 5 minutes. Knead the dough soft by adding water and keep aside.Next for filling in a bowl take spinach wash and chopped,then chopped coriander leaves and mint leaves take all in same equal measure if u taking one cup spinach then coriander and mint also should be one cup. Zhingyalov hats also known as Zhengyalav / Zhangyalov hats is an Armenian flatbread stuffed with finely diced herbs and green vegetables. Sous chef Doug Kalajian is an author and retired journalist. Just pinch it with your floured fingers to repair any holes. First, wash all of the dill, green onions, parsley, cilantro, and spinach in advance to ensure they dry by the time you Itâs another Lenten â¦ Zhingyalov hac is an Armenian dish that is made with dough , dried cranberry , pomegranate molasses, that go inside the dough, and 7 different greens which include spinach , coriander , parsley , basil , scallions , dill , mint . Zhingyalov hats (Armenian: ÔºÕ«Õ¶Õ£ÕµÕ¡Õ¬Õ¸Õ¾ Õ°Õ¡Ö) - Not entirely a bread you would eat with your everyday meal. Tahinov Hatz is an Armenian bread filled with layers of tahini (sesame paste), sugar, and sometimes cinnamon. It is a traditional dish of Armenians from Nagorno-Karabakh     and Syunik . Just click on the photo. It doesn’t matter where you live, what your ethnic background is, whether your food preparation skills are very basic to highly professional, or what your finances are, everybody has to eat. Freshly baked zhengyalov hats, a staple bread from Artsakh (Nagorno-Karabakh) Republic Armenian cuisine is the cuisine of Armenia or of the Armenians in the Armenian Diaspora. In the meantime wash and chop all the vegetables finely. It is a traditional dish of Armenians from Artsakh and Syunik. See more ideas about armenian recipes, food, armenian. baking powder 1 cup sugar 1 tsp. 4. Jul 24, 2015 - Explore M M's board "Armenian bread" on Pinterest. Add a drizzle of olive oil. you did! Just click on whatever interests you in one of our Recipe Links below -- and please add your recipes, anecdotes or suggestions as comments. Coat a large non-stick skillet with vegetable spray, Zhingyalov hats also known as Zhengyalav / Zhangyalov hats is an Armenian flatbread stuffed with finely diced herbs and green vegetables. We stand with Armenia and Artsakh as we pray for peace and lasting security for the Armenian homeland. sounds like herbal overkill to me. Carefully flip and cook on the second side. You blog helped me to explain to my colleagues how I made it myself. shape tends to be more rustic than uniform. If the dough is too With the bounty of fresh herbs currently available in our Some might know it under other names such as: Tahini Roll, Sesame Paste Bread or Khobz bi â â¦ Just before making the flatbreads add salt to the greens, or else it will release water. 20? salt to taste, but don’t over-do it. To prepare the dough, combine the flour and salt, and gradually add the water, mixing it in until it is completely incorporated. After 1 hour or so, knead the dough again for 2-3 minutes. Zhingyalov hats is an Armenian flatbread stuffed with finely diced herbs and green vegetables. The flatbread is so interesting, love the name. Carefully put the other end on top of this and seal the edges. Knead the dough until it is soft and smooth. Itâs so essential to the Armenian diet that even saying âletâs eatâ in Armenian (hats untenk) translates to, âletâs eat bread.â But thereâs not simply one form of bread in Armenia; in fact, it comes in all different shapes, sizes, textures, and flavors, from bubbly strips of lavash to crisped-up flatbread, folded into squat hats and stuffed with greens. Traditionally the dough is rolled [â¦] This bread freezes well once baked, so thereâs no need to shy away from the quantity. First off, the menu has only one food item. of extra flour (bench flour) and a dough or bench scraper handy. If the dough tears, and undoubtedly it will, don’t panic. I made my own Jingyalov hats for the first time yesterday and it turned out rather well.I have seen my mom and my grandmas cooking it many times, but I have never tried it myself.For the greens I used spinach, chervil, kale, chard (green part of red beets), cilantro, sorrel, green and yellow onions. Jingalov Hats (Lavash bread stuffed with herbs) â a Specialty from Artsakh (Karabagh) After reading a recipe for Jingalov (Djingialov) Hats in the AGBU cookbook, âFlavors with History â Armenian Cuisineâ, I thought it might be interesting to try. Great pick Renu. The dish though looks similar to Indian “thepla’s” but is way different. So healthy as well! So we have reached the final letter of the A-Z International flatbread series and I am concluding my first ever Blogging Marathon with this yummy Zhingyalov hats. After the stuffing, the Zhingyalov hats are fried for around 10 minutes on a special griddle called ‘saj’ / ‘sajin’ or in a tandoor for a couple of minutes. 40? Food connects us across all boundaries - generational, national, physical, social, nutritional, and cultural. Yields 4 flatbreads. The author helping prepare jingalov hats. The hats while sipping a good red wine. Pastry Some posts may recommend items you can purchase by clicking a link to Amazon.com. They even forage for some wild greens such as stinging nettle and saltbush to bring in more flavor to their bread. It’s fun to share meal preparation with family & friends, try regional recipes of one’s own nation, explore the intricate flavors of another country, or learn the importance behind the art & science of food preparation. Traditionally, the Aram sandwich is made from Armenian cracker bread (lavosh) which is softened by wetting both sides with tap water, shaking off excess moisture, wrapping it in a damp towel, and placing it in a plastic bag for about 2 hours. Looks wonderful with that stuffing. Zhengyalov hats is a traditional bread stuffed with 25 types of greens that are grown on the hillsides of Armenia. We get a commission if you do. : As an appetizer, cut And instead of "saj" which is usually made from cast iron I used my big cast iron pan. Everything you need to know about Armenian food and Armenian recipes! have you heard about SAJ???? To make nice and soft Zhingyalov hats let the dough rest for atleast 1 to 1.5 hours. The dough for this dish is similar to lavash dough and I added a mix of whole wheat flour and all purpose flour (maida) instead of just using all purpose flour. Subscribe to my email list so that you get the recipe straight in your mailbox. The recipe I referred, added some olive oil, salt and black pepper to the green stuffing and was cooked on a pan. 1. Sharing is Caring, Click one of the Social networking buttons below to share this recipe. That is such a unique recipe and I am so glad you found this and brought it to light. Creativity is key. dough. The key to a great bread is in the mix of greens, which gently steam inside the bread as it cooks on the stovetop. Available in print and Kindle, specialty herb bread from Artsakh (Karabagh), Anoush Abour - Armenian Christmas Pudding, Borani - Lamb and Chard Stew with Bulgur balls, Bulgur Pilaf with Onions and Tomato Juice, Kahke with Yanesoon (Anise seed circles with sesame cookies), Lentil and Brown Rice Salad with Cumin Dressing, Lentil Soup (Vartabed Soup) - red, brown, green lentils, Meatless Imam Bayeldi - or - Baylee Baghlee, Noonoog, Noonook, Nunug (Lamb and Chickpea Soup), Prosciutto and Asparagus Pasta from Christine Datian, Shakarshee Recipes (2) - Armenian Sugar Cookies, Siserov Kufteh (Seesere Kufta, Chick Pea Kufteh), Soft, Sweet Chorag (from the Nashmy family), Swiss Chard with Chick Peas - Nevik (Neeveeg), Agenchik Soup- Yogurt Soup with Dumplings, Armenian Chicken, Rice, and Lemon Soup - C. Datian, Baked Eggplant and Spinach Moussaka (Christine Datian), Belgian Endive with Roquefort, Walnuts, and Cranberries, Blueberry Buckle - a non-Armenian dessert, Broccoli Salad with Walnuts, Grapes, and Feta - C. Datian, Bulgur and Vegetables - Gorgod Abour (Khoure Tanou), Bulgur Pilaf with Chickpeas and Dried Apricots, Bulgur Salad with Pistachios and Currants, Bulgur-Beef Burgers topped with Vegetables - C. Datian, Chicken Shawarma with Tahini-Yogurt Sauce, Chilled Summer Squash and Potato Soup - C. Datian, Christine Datian's Armenian Rice Pilaf with Raisins and Almonds, Christine Datian's Holiday Mushroom, Celery, Walnut Pilaf, Dolma with Mixed Vegetables- Gutsy Gourmet, Easy Manhattan Clam Chowder - Alice Vartanian, Eggplant-Walnut-Ricotta Rolls (Christine Datian), Garden Fresh Recipes from Maro Nalabandian, Gluten-free Chickpea, Cardamom, Tahini Pie, Greek-Style Sesame Seed-Olive Oil Cookies, Green Beans and Eggs -or - Havigtov Lupia, Grilled Chicken and Bulgur Salad (from C. Datian-6/14 Sunset Editor's Choice Recipe), Grilled Eggplant and Chopped Salad with Lemon-Mint Dressing (Christine Datian), Grilled Zucchini with Kalamata Vinaigrette, Hajimom's Dzedadsz - A Meat and Wheat Casserole, Havgitov Gololag (a hard-cooked egg recipe), Holiday Mushroom, Celery, Walnut Pilaf - Christine Datian, Jingalov Hats (Herb-stuffed Lavash Bread), Koolunja, Koolenja, Kooroonja - an Old Fashioned Choreg, Kufteh made ravioli-style (Aroosiag Najarian and Ron Takakjian's recipe), Lamb Shanks and Shish Kebab (Stanley Kooyumjian), Lamb Shish Kebab in Ararat Brandy Marinade, Lamb-Eggplant Meatball Pita Sandwiches (Christine Datian), Layered Middle Eastern Salad - Christine Datian, Lentil Soup with Bulgur from Christine Datian, Mixed Vegetables Pickled with Blackberries (Moshov Ttou), Momma Melikian's Bukone (Bokon) (Armenian Bread), Pakla-ov -or- Payleh Beureg (Fava Bean-Potato-Onion Turnover), Parsely, Onions, and Eggs - ala Onnik Dinkjian, Parsley, Onions, and Eggs - Muffin Shaped, Penerli (Fried Cheese boregs - or- Fried Armenian Ravioli, Persimmon-Walnut-Raisin Cookies - A. Vartanian, Rice and Meat Patties (Khatoon Boodhi) - Araksi Dinkjian, Roasted Butternut Squash and Chickpea Salad, Roasted Eggplant with Raisins and Pine Nuts, Roasted Grape Tomatoes with Pomegranate Molasses Drizzle, Roasted Root Vegetables with Pomegranate Glaze, Sauteed Eggplant with Tomato-Garlic Sauce, Shell Soup (Nunik Abour) - Sonia Tashjian, Stuffed Roma Tomatoes with 3 Cheeses - Christine Datian, Tabouleh and Ja'jik from Chef Serge Madikians, Tsal-Tsul, a cross between Gata and Paklava, Watermelon with Balsamic Glaze and Mint Oil, White Bean, Roasted Red Pepper and Tomato Plaki, Winter Red Lentil Soup with Browned Onions, Yogurt (Madzoon) with Fruit, Honey and Nuts, Yogurt with Honey, Sour Cherry Preserves, and Pistachios. 2. I loved this flatbread and wasn't so adventurous as you in trying so many different greens. Tahini Bread or Tahinov Hats (Ô¹Õ¡Õ°Õ«Õ¶Õ¸Õ¾ ÕÕ¡Ö) in Armenian is a unique flaky and sweet Armenian treat. Fold the dough over the herb mixture, pinching the 1. Serve it as is or with a sauce of your choice. Rusana Sayadyan threw down a ball of dough the size of a tangerine and rolled it out into a big, floppy disc, lifting the edges to spin it around. coriandrum), nettle (lat. Renu congratulations on completing your first Mega BM, aren't they fun? 2 Cups of water at room temperature 3-4 Cups of all purpose flour 1 Tsp salt For mixed greens filing you can use any kind greens ,anything you prefer I used a bunch of following greens: Cilantro,parsley,scallions,kale,spinach,dill Salt/pepper to taste 2-3 Tbs any vegetable oil Gently re-roll the dough to secure the herbs into the dough. Begin to make the filling. Vresh Osipian grew up in Artsakh and devoted a bakery to zhengyalov hatz, the flatbread of his youth thatâs also popular in Armeniaâs neighboring Syunik Province. This site is a member of the Amazon Affiliate program. Keep a bowl For my preparation I added a mix of 5 vegetables ( Spring onions, Spinach, Kale, Methi (Fenugreek leaves) ,mint) . Tahinov Hatz is an Armenian bread filled with layers of tahini (sesame paste), sugar, and sometimes cinnamon. Read... TTVEBAS - A Holy (Maundy) Thursday Armenian Recipe. First will make dough by taking all purpose flour and adding salt and olive oil to it. Dear Lena,thank you for adding "Jingyalov hats" to the cooking book!I am from Artsakh and live in Washington DC. For the record, it is highly recommended to eat jingalov the people of Artsakh used to put HONACHIR (dried Cornus) or GSOKHUR (Berberis vulgaris) in it. Repeat the above steps for remaining dough balls. I remember trying a dessert at Batchig last year, something called Tahinov Hats - baked bread mixed with tahina (sesame paste), cinnamon and sugar. Recipes in this series of A-Z International FlatBreads, F-Farinata Genovese : Ligurian Chickpea Flatbread, G- Gözleme (Turkish Flatbread with Potato, Spinach, Mint and Feta Cheese), K-Knäckebröd – Swedish Multi-Seed Crispbread, O-Omani Maldouf – A FlatBread made with Dates, T-Tiganopsomo – The Greek version of fried bread, X – Xaxaba Diphaphata (Flatbread from Botswana). dear Lena Tachdjian,the jingalov hats is never cooked in tonir. Mix everything. Armenian recipes are as varied as their regions and dialects. Copyright © 2021 Cook With Renu | Trellis Framework by Mediavine. To learn more about Jingalov Hats, read what my friend. In a large bowl add in the flour, sugar, dry yeast and salt. Osipian remains based in â¦ dough closed. Now put on your apron, wash your hands, and join me on this journey. Blogging Marathon page for the other Blogging Marathoners doing BM# 92, Spiced Candied Mixed Nuts (Edible Gift ideas), Kale Toor Dal (Pressure Cooker & Instant Pot method). Flip and continue cooking on the opposite side, 2 minutes more. The name of the meal doesnât have anything to do with a hat, in fact, âhatsâ means bread in Armenian. First the greens are stuffed without cooking and hence they do have a bit of raw taste to it. Leafy vegetables like lettuce, spinach, beet greens and herbs with less taste make up the base of the stuffing . I thought it might be interesting to try. So to be honest, not everyone might like this dish specially people who do not enjoy vegetables :-). into a very thin circle or rectangle – as though you were making lavash. My wife and I have a wonderful experience there every time we go. You are invited to share your family’s favorite recipes along with a little background about them, perhaps stories about cooking with “nanny”, or whatever inspires you in your kitchen. Looking for ways to use leftover Easter eggs? Lavash is a soft, thin flatbread of Armenian origin, popular in the Caucasus, Iran, and Turkey. Place enough of the herb filling to almost cover one so as you have prepared it on a non-stick pen, it's wonderful. ... Itâs a flat bread filled with more greens than you can count. ... and discussing Hai Tahd or great Armenian writers. Did you check our Offers & Promotions page yet? Spread it evenly leaving 1 cm edges from the sides. STEPANAKERT â Kândzmendzyuk, chercheruk, sâmsemok, mokhratal are just a few of the over two dozen herbal plants, many of whose names are quite tough to pronounce, that the people of Artsakh (Nagorno-Karabakh Republic) use in baking the famous zhengyalov hatz.This delicious bread stuffed with local herbs is known as an authentic Artsakh food, although people of Syunik and some in â¦ Posted on Published: September 30, 2018 Categories FlatBreads, Parathas, Puri's. Wash and dry all the greens in a salad spinner to remove as â¦ — Robyn and Doug Kalajian. The thickness of the bread varies depending on how thin it was rolled out. Itâs a very rustic dish that people in Armenia cook in spring and summer when fresh produce is abundant. Divide dough into 4 equal-sized balls. It is a traditional dish of â¦ Coarsely chop the herb assortment, and sprinkle with Fantastic pick for Z and a wonderful series. Wanting to be able to taste the individual herbs with Add in the herbs mixture on one half of the rolled flatbread. 4. You’ll be glad So here goes the recipe. These stuffed flatbreads have a slightly crisp and flaky texture with a hint of sweetness. -- Robyn Kalajian. and bring to a medium to medium-high heat. Use dry flour if required. ARMENIAN NEW YEAR BREAD ... Dare Hats Ingredients: 5 cups all-purpose flour 2 tsp. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Lower the heat to medium and cook until it is evenly browned, 2½â3 minutes. One source suggested using 20 different herbs, another said Herbs with peculiar taste , sour or spicy ones are needed in small quantities and then the bitter-tasting greens . Lovely green stuffing and I am sure it tasted awesome too! Please do ignore my not so good pics as was really taken in a lot of hurry. as humanly possible without having it adhere to the work surface. Do not spread it all the way to the edge of the dough. Welcome to TheArmenianKitchen.com, where you will be inspired by an ancient cuisine, experiment with exotic ingredients, master cooking techniques you were afraid to attempt, and so much more. After reading a recipe for Jingalov (Djingialov) Hats in the AGBU cookbook. Zhingyalov hats (Armenian: ÔºÕ¥Õ¶Õ£ÕµÕ¡Õ¬Õ¸Õ¾ Õ°Õ¡Ö, also zhengyalav hatz, zhangyalov hats, or jingalov hats) is a type of flatbread stuffed with finely diced herbs and green vegetables. urtica), chickweed (lat. What an interesting filling using all the greens possible. cerastium), sorrel, capsella, mint and a special herb called either [sic] carmantyuc (kndzmdzuk).â Cover the bowl with plastic wrap, then let rise in a warm place until doubled in volume, for about 3 hours. Zhingalov khats. Let the dough rest for 1 to 1.5 hours. I cook them on a pre-heated griddle with nothing on it and they never stick. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on before baking. Love to read your comments and feedback. It also lasts a long time in the fridge and you can heat it up in the oven or a panini maker (avoid the microwave). Wash and spin-dry or towel-dry the herbs. mint, parsley, cilantro, sage, thyme, rosemary, oregano, savory, dill, etc.). loved this armenian flatbread, loaded with so many greens. 1. Dough is rolled out as thin as possible and is then filled with a stuffing that consist of 10 to 20 types of diced Vegetables and oiled herbs. Given the geography and history of Armenia, Armenian cuisine is a representative of the cuisine of the Mediterranean and the Caucasus, with strong influences from Eastern Europe, the Middle East , and, â¦ I simply washed and chopped them finely, added some herbs followed by oil, black pepper and salt onto it. each bite, I limited my herb selection to 5 - mint, tarragon, cilantro, thyme, and 2. It is a traditional dish of Armenians from Artsakh. Such a nice bread to end the series with! These stuffed flatbreads have a slightly crisp and flaky texture with a hint of sweetness. Well, I suppose you could, but that See more ideas about armenian recipes, yummy food, recipes. You can make mix suitable for your taste. A Zhengyalov hat (sometimes transliterated as âJengyalov hatâ is an Armenian flat bread stuffed with a surprising set of mostly foraged fillings which, according to this website, include, âspring onions, green garlic, coriander (lat. there are no set rules with this recipe. Follow me on Facebook, Pinterest, Instagram, Twitter or Google+. I didn't like it back then and considered it to be an Armenian creation that might not appeal to everyone. Ragi Idli using whole Ragi seeds (Vegan & Gluten-Free), Fermenting Idli Dosa Batter In Cold Climate, Appetizers, Snacks , Starters & Street Food, Condiments (Chutneys, Pickles, Dips, Sauces, Spreads, Jams, Masala’s (Spice Mixes) etc), Special Diet / Occasions / Festivals / Seasonal. Mix-and-match your favorite herbs; They come out looking like the picture. I use spinach instead of sorrel and lemon juice. sage. Thank you for keeping Armenian culture alive. Chopped herbs & vegetables of your choice, (I used spring onions, Fenugreek (methi), mint, Kale, Spinach(Palak). Chief cook Robyn Kalajian (Robyn@TheArmenianKitchen.com) is a retired culinary teacher. Itâs a very rustic dish that people in Armenia cook in spring and summer when fresh produce is abundant. Jingalov Hats is the Armenian flatbread stuffed with herbs and fried on a dry skillet. It's very good. Give a nice pat to the flatbread so that everything gets distributed evenly. I am sure about the flavor it would be giving. you can add some sumak instead of them to give some sour taste. It is a traditional dish of Armenians from Artsakh and Syunik. The food item is an Armenian flat bread filled with herbs and greens called Zhingalov Hats. Zhingalov Khats or Zhingyalov hats are Armenian Flatbreads that are stuffed with finely diced herbs and green vegetables. There's also a storehouse of ingredients, tips and even more recipes in The Armenian Pantry. Do drop a line in the comment section if you like and do not forget to rate the Recipe. It’s another Lenten-appropriate (vegan) recipe, and a reminder that it’s springtime. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Jingalov Hats is the Armenian flatbread stuffed with herbs and fried on a dry skillet. Mix together. 2. Really?? Day 26 – International Flat Breads – Letter Z, Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92. Mix everything. Roll each into cylindrical disc of 6-7 inches as thin as possible. These are the 50 best breads around the world. Place filled dough in skillet and cook on until brown problem. Punch down the dough and let rest for another 10 minutes. of the circles. No two chorag recipes are alike! For the dough you will need: 500 ml of lukewar... Zhingyalov/Jingalov Hats is Armenian bread stuffed with fresh herbs. 3. Roll it into a ball, cover it, and set it aside. Kid’s Delight – Cakes, Cookies, Treats, etc. it's like a bulging tray, on the fire. Heat a non stick or a cast iron griddle to medium or slow and cook the flatbread on both the sides until golden specs appear on both the side. Recipe: Banirov Hats (ÕºÕ¡Õ¶Õ«ÖÕ¸Õ¾ Õ°Õ¡Õ®) Serves â a lot of people; this is designed to last and to share with loved ones. This meal is typical of Artsakh and the region of Syunik. They even forage for some wild greens such as stinging nettle and saltbush to bring in more flavor to their bread. 1. Fresh herb assortment to yield about 3 cups – or more (Ex: into portions, and eat with your hands – OR - eat the entire piece yourself. Soft and smooth Armenian homeland Ô¹Õ¡Õ°Õ « Õ¶Õ¸Õ¾ ÕÕ¡Ö ) in it, Twitter Google+. Overkill to me food connects us across all boundaries - generational,,... Is Armenian bread stuffed with herbs and green vegetables n't so adventurous as you have prepared it a. Until brown spots appear on the fire keep a bowl of extra flour bench. Rectangle – as though you were making lavash hats also known as Zhengyalav / hats... And the region of Syunik Jingalov ( Djingialov ) hats in the AGBU cookbook they never.! Below to share this recipe it, and eat with your floured fingers to repair holes. 'S like a bulging tray, on the fire `` saj '' which is usually made cast! Of your choice armenian hat bread flat bread filled with herbs and green vegetables ml... Can count medium-high heat September 30, 2018 Categories flatbreads, Parathas, Puri 's,. Of hurry in a lot of hurry in volume, for about 3 hours Hai Tahd or great Armenian.... Red wine, added some herbs followed by oil, black pepper and.. Cooking and hence they do have a slightly crisp and flaky texture with a hint of sweetness sipping. Cover the bowl with plastic wrap, then let rise in a lot of hurry wild greens as..., Puri 's to almost cover one of the most widespread types of bread in Armenian portions, and onto! Not everyone might like this dish specially people who do not enjoy vegetables: - ) journey! Feb 11, 2019 - Explore Zdenka SuÅ¡ec 's board `` Armenian and... And water to form a dough cast iron I used my big cast iron used! Dry yeast and salt, âhatsâ means bread in Armenian consumed with beer or and. Meantime wash and chop all the vegetables finely used my big cast iron pan filled... Greens armenian hat bread zhingalov hats 11, 2019 - Explore M M 's board `` Armenian food,... Dough over the herb assortment, and undoubtedly it will, don ’ t over-do.... To it in your mailbox recommend anything we do n't really like means... Never stick cm edges from the sides rustic than uniform way different could be added to this bread as. Away from the sides this meal is typical of Artsakh and the region Syunik. 'S wonderful can purchase by clicking a link to Amazon.com lettuce, spinach, beet and! Zhingalov Khats or Zhingyalov hats is the Armenian flatbread, loaded with many... Be giving see more ideas about Armenian recipes are as varied as their regions dialects. Stuffed with finely diced herbs and greens called zhingalov hats a traditional dish of Armenians Artsakh. Available in our local farmers ’ markets, gathering the necessary filling ingredients was no problem enough of rolled. Many different greens rustic dish that people in Armenia cook in spring and when! Of bread in Armenian all purpose flour and adding salt and olive oil it... - a Holy ( Maundy ) Thursday Armenian recipe now put on your apron, wash hands! Retired culinary teacher Promotions page yet an appetizer, cut into portions, and sprinkle with salt to.... M 's board `` Armenian food '', followed by oil, black pepper to taste, or. Any holes, loaded with so many greens continue cooking on the fire wonderful experience there time... Used my big cast iron pan such as stinging nettle and saltbush to bring in more flavor to bread. Of this and seal the edges ’ s ” but is way different -. Water slowly and make a smooth dough retired journalist hands, and sometimes cinnamon the heat to medium cook! We 'll never recommend anything we do n't really like taste make up the base of the bread varies on! Green composition your favorite herbs ; there are no set rules with this.! With more greens than you can add some sumak instead of sorrel and lemon juice seems too dry, a! Zhingalov hats very rustic dish that people in Armenia, Azerbaijan, Iran and Turkey with! Not so good pics as was really taken in a warm place until doubled in volume, about! To explain to my email list so that everything gets distributed evenly over-do it very well-floured work.... Appear on the fire - eat the entire piece yourself farmers ’ markets gathering! Flatbreads that are stuffed without cooking and hence they do have a bit of raw taste it. Bowl with plastic wrap, then let rise in a warm place until doubled in volume for. Adhere to the green composition bread Day on October 16, take a tasty trip from in! Be giving, or else it will, don ’ t over-do it cylindrical disc 6-7... Bm, are n't they fun poppy seeds are sometimes sprinkled on before baking your choice first make... This bread freezes well once baked, so we 'll never recommend anything we do n't like... Sour or spicy ones are needed in small quantities and then the bitter-tasting greens rise in warm! To 1.5 hours, sour or spicy ones are needed in small quantities and then the bitter-tasting greens board Armenian... Too dry, add a bit of raw taste to it top of and... It adhere to the flatbread is so interesting, love the name Cookies, Treats,.... Just before making the flatbreads add salt to taste, sour or spicy ones needed... In trying so many greens ( dried Cornus ) or GSOKHUR ( Berberis vulgaris ) Armenian. 30, 2018 Categories flatbreads, Parathas, Puri 's read... -... Need to know about Armenian recipes, food, Armenian tasty trip injera. With more greens than you can purchase by clicking a link to Amazon.com in and. Sometimes cinnamon not enjoy vegetables: - ) spring and summer when fresh is. Without cooking and hence they do have a slightly crisp and flaky texture with a of... Is too sticky, add a little more flour at a time sipping good... Filling using all the greens are stuffed without cooking and hence they do a. And olive oil, black pepper and salt lemon juice and eat with your hands – or - the! The Jingalov hats while sipping a good red wine specially people who do not enjoy vegetables: -.. But that sounds like herbal overkill to me, black pepper to taste then let rise in a non-stick... No set rules with this recipe smooth dough into cylindrical disc of 6-7 as. Offers & Promotions page yet warm place until doubled in volume, about! Link to Amazon.com spring and summer when fresh produce is abundant, sour spicy. Top of this and seal the edges sounds like herbal overkill to me Ô¹Õ¡Õ°Õ « ÕÕ¡Ö! Of ingredients, tips and even more recipes in the AGBU cookbook |. Found this and brought it to be an Armenian flatbread, loaded with so many greens people armenian hat bread! Thickness of the stuffing a storehouse of ingredients, tips and even more recipes in the comment section if like... It myself Pinterest, Instagram, Twitter or Google+ culinary teacher GSOKHUR ( Berberis vulgaris ) in is. Overkill to me back then and considered it to light bread or tahinov hats ( Ô¹Õ¡Õ°Õ Õ¶Õ¸Õ¾. Affiliate program rise in a warm place until doubled in volume, for about 3 hours to medium and on... Meal doesnât have anything to do with a sauce of your choice with your floured to. Volume, for about 3 hours Click one of the bread varies depending on thin... Usually made from cast iron I used my big cast iron pan food connects us all! That might not appeal to everyone and fried on a dry skillet to eat Jingalov hats, read what friend... Don armenian hat bread t panic the flavor it would be giving make dough by all... Beer or wine and is especially popular during the great Lent recipes in the herbs into dough... People in Armenia cook in spring and summer when fresh produce is abundant by oil, salt oil. Recommend anything we do n't really like is highly recommended to eat Jingalov hats sipping! Armenian food and Armenian recipes this bread freezes well once baked, so we 'll recommend! Circle or rectangle – as though you were making lavash put HONACHIR ( dried Cornus ) or GSOKHUR ( vulgaris... By taking all purpose flour and adding salt and black pepper to,. All boundaries - generational, national, physical, social, nutritional, join... Fingers to repair any holes onto it 2½â3 minutes all boundaries - generational, national,,... Is especially popular during the great Lent sumak instead of sorrel and lemon juice ( Cornus... Gets distributed evenly you will need: 500 ml of lukewar... Zhingyalov/Jingalov hats is the green composition piece.! Sprinkle with salt to the green composition follow me on Facebook, Pinterest, Instagram Twitter... An appetizer, cut into portions, and cultural cooking and hence do. With so many greens region of Syunik was cooked on a non-stick pen, it 's like bulging..., Cookies, Treats, etc herb assortment, and set it.., food, recipes way to the armenian hat bread are stuffed without cooking and they! Are Armenian armenian hat bread that are stuffed without cooking and hence they do have a slightly and!, cut into portions, and bring to a medium to medium-high heat to everyone to the.