Zhingyalov hats ( hy, Ժենգյալով հաց, also zhengyalav hatz, zhangyalov hats, or jingalov hats) is a type of flatbread stuffed with finely diced herbs and green vegetables. It is a traditional dish of Armenians from

Nagorno-Karabakh Nagorno-Karabakh ( ) is a landlocked region in the South Caucasus, within the mountainous range of Karabakh, lying between Lower Karabakh and Syunik, and covering the southeastern range of the Lesser Caucasus mountains. The region is m ...

and Syunik and has traditionally been a staple in times of scarcity, such as famine and war.

Preparation

Unleavened

dough Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavenin ...

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. 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 Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...

, spinach, atriplex,

beet greens The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden bee ...

chickweed ''Stellaria media'', chickweed, is an annual and perennial flowering plant in the family Caryophyllaceae.Fernald, M. L. 1950. “Gray's Manual of Botany”. Eight Edition. American Book Company, New York, NY. 1632 pp. It is native to Euras ...

, shepherd's-purse,

viola ; german: Bratsche , alt=Viola shown from the front and the side , image=Bratsche.jpg , caption= , background=string , hornbostel_sachs=321.322-71 , hornbostel_sachs_desc=Composite chordophone sounded by a bow , range= , related= *Violin family ...

leaves and similar plants. Herbs with distinctive tastes (

chervil Chervil (; ''Anthriscus cerefolium''), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volati ...

urtica ''Urtica'' is a genus of flowering plants in the family Urticaceae. Many species have stinging hairs and may be called nettles or stinging nettles, although the latter name applies particularly to '' Urtica dioica''. ''Urtica'' species are food ...

allium ''Allium'' is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. The generic name ''Allium'' is the Latin word for garlic,Gledhill, D ...

), sour ( rumex) or spicy ( laserpitium) ones are needed in smaller quantities; bitter-tasting greens as

taraxacum ''Taraxacum'' () is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and Nor ...

should be sparse. Additionally the stuffing might contain bryndza and fried

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

s. After stuffing, zhingyalov hats are fried for around 10 minutes on a special

griddle A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built into a stove or ...

called "saj" or "sajin" ( hy, սաջին), or in a tonir for a couple of minutes. The finished dish is consumed with

beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

doogh Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. ...

, or

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

. Zhingyalov hats is especially popular during the Great Lent.

References

External links

Zhingyalov hats is cooked
on a Stepanakert market.
Qutab with herbs (zhingyalov hats)
recipe {{Flatbreads Flatbread dishes Armenian breads Stuffed dishes

Preparation

See also

References

External links