Making zhengyalov hats (The bread with various greens) – traditional Armenian dish from Artsakh (Karabakh) region. Video by Irina Safaryan
The 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. 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 suchlike plants.
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.
Ժենգյալով հաց – ավանդական հայկական ուտեստ, Արցախ։ Տեսանյութը՝ Իրինա Սաֆարյանի