A selection of Armenian cuisine recipes: barbecue, dolma, tzhvzhik, flatbread, culinary rubric by Svetlana Lebedeva | e1.ru

Behind the exotic name zhingyalov hats (Ժենգյալով հաց) is an unusual thin flatbread stuffed with all sorts of greens: now, when everything is blooming and earing, it’s time to try it! In Artsakh, where this flatbread comes from, at least 20 types of greens are used – everything that grows in those parts: kndzmindzuk, trtnjuk, simsimok, timtimok, pttapashar, right port, chrchrok, ptutkun, tesni, kyrnanjuk, mohratal …

No, these are not spells to summon demons, but parsley, dill, cilantro, basil, mint, beet tops, spinach, nettle, sorrel, tarragon, watercress, green onion, well known to us … But the main thing is lovage (zhingyal), which is full in Artsakh. This unusually spicy and fragrant relative of celery, by the way, is considered a love potion. However, if you don’t find exactly it, use celery and, in general, the most diverse greenery that only you come across. All this herbarium should be finely chopped, mixed, adding salt, pepper and vegetable oil.

Dough for zhingyals hats is the simplest, freshest, similar to dumplings: 2-2.5 cups of flour and a pinch of salt are used for 1 glass of water. Knead until the dough is stiff but soft. Cover with a towel, leave for half an hour in a warm room – just while you are collecting the herbarium. Then divide the dough into small koloboks, the size of a ping-pong ball. Roll out thinly, like a flatbread for pita bread. Spread the green filling in a thin layer on the dough, leaving about 1–1.5 centimeters around the edges. Connect the edges in the middle of the cake. Gently flatten the already closed cake with an open palm and place on a dry frying pan or baking sheet heated over medium heat. Bake for a few minutes on each side until browned.

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