Zhingyalov hats ( Armenian: Ժենգյալով հաց, also zhengyalav hatz, zhangyalov hats, or jingalov hats) is a type of flatbread stuffed with finely diced herbs and green vegetables. ^{[1] [2]} It is a traditional dish of Armenians from Artsakh ^[3] and Syunik ^[4] and has traditionally been a staple in times of scarcity, such as famine and war. ^[5]

Preparation

Unleavened dough is rolled out until it becomes paper-thin, then it is filled with a stuffing that consists of 10 to 20 types of diced and oiled wild and cultivated herbs. ^[6] One of the most important steps in preparing a good zhingyalov hats is the greens' composition. Tasteless leaf vegetables and herbs with less pronounced taste make up the base of the stuffing: examples include lettuce, spinach, atriplex, beet greens, chickweed, shepherd's-purse, viola leaves and similar plants. ^[7] Herbs with distinctive tastes ( chervil, urtica, allium), sour ( rumex) or spicy ( laserpitium) ones are needed in smaller quantities; bitter-tasting greens as taraxacum should be sparse. Additionally the stuffing might contain bryndza and fried onions.

After stuffing, zhingyalov hats are fried for around 10 minutes on a special griddle called "saj" or "sajin" ( Armenian: սաջին), or in a tonir for a couple of minutes.

The finished dish is consumed with beer, doogh, or wine. Zhingyalov hats is especially popular during the Great Lent.^{[ citation needed]}

Diced herbs

Preparing zhingyalov hats

Ready meal

Zhingyalov hats ready to be consumed

See also

• Gözleme
• Quesadilla

References

External links

• Zhingyalov hats is cooked on a Stepanakert market.
• Qutab with herbs (zhingyalov hats) recipe