After reading a recipe for Jingalov (Djingialov) Hats in
the AGBU cookbook, “Flavors with History
– Armenian Cuisine”, I thought it might be interesting to try. It’s another
Lenten-appropriate (vegan) recipe, and a reminder that it’s springtime.
With the bounty of fresh herbs currently available in our
local farmers’ markets, gathering the necessary filling ingredients was no
problem.
One source suggested using 20 different herbs, another said
as many as 40 could be added to this bread.
20? 40? Really?? Well, I suppose you could, but that
sounds like herbal overkill to me.
Creativity is key. Mix-and-match your favorite herbs; there are no set rules with this recipe. Use what’s available in your area, and what herbs you enjoy.
Creativity is key. Mix-and-match your favorite herbs; there are no set rules with this recipe. Use what’s available in your area, and what herbs you enjoy.
Wanting to be able to taste the individual herbs with
each bite, I limited my herb selection to 5 - mint, tarragon, cilantro, thyme, and
sage. (I understand that I violated a
rule in this “no rules” recipe, by adding thyme to the mix. What can I say?)
To learn more about Jingalov Hats, read what my friend, LenaTachdjian, has to say on this subject.
For the record, it is highly recommended to eat jingalov hats while sipping a good red wine.
For the record, it is highly recommended to eat jingalov hats while sipping a good red wine.
A Warning
about Making the Dough…
Dough scraper and extra flour |
If the dough tears, and undoubtedly it will, don’t panic.
Just pinch it with your floured fingers to repair any holes.
Cooking
Techniques …
Technically, it's best to cook this on a tonir, but since
we don’t own one, and never will, I used a 12-inch non-stick skillet coated
with vegetable spray, and prepared it on the stove top. One source recommended cooking
this on a preheated, inverted wok over a gas stove. So, if you have a wok – and
- a gas stove, that could be an option.
Jingalov
Hats (Djingialov Hats)
Yields 4 loaves
Fresh herb assortment to yield about 3 cups – or more (Ex:
mint, parsley, cilantro, sage, thyme, rosemary, oregano, savory, dill, etc.)
A light sprinkling of Kosher salt
Drizzle of olive oil
Herb Directions:
1. Wash and spin-dry or towel-dry the herbs.
2. Coarsely chop the herb assortment, and sprinkle with
salt to taste, but don’t over-do it. Add a drizzle of olive oil. Mix together.
3. Set aside until ready to use.
Dough Ingredients:
3 cups flour
1/4 tsp. salt
1 Tbsp. olive oil
1 cup water
Dough Directions:
1. Mix together flour, salt, oil and water to form a
dough. If the dough seems too dry, add a bit more water. If the dough is too
sticky, add a little more flour at a time.
2. Knead until dough is smooth.
3. Divide dough into 4 equal-sized balls.
4. On a very well-floured work surface, roll each ball
into a very thin circle or rectangle – as though you were making lavash. The
shape tends to be more rustic than uniform.
NOTE: If the dough is rolled too thick or if it isn't cooked long enough, the inner part will be doughy. This is a tricky balance that requires practice.
NOTE: If the dough is rolled too thick or if it isn't cooked long enough, the inner part will be doughy. This is a tricky balance that requires practice.
Assembling and Cooking Directions:
1. Place enough of the herb filling to almost cover one
of the circles. Do not spread it all the way to the edge of the dough.
2. Fold the dough over the herb mixture, pinching the
dough closed. Gently re-roll the dough to secure the herbs into the dough.
3. Coat a large non-stick skillet with vegetable spray,
and bring to a medium to medium-high heat.
4. Place filled dough in skillet and cook on until brown
spots appear on the dough’s surface. Carefully flip and cook on the second side.
dear Lena Tachdjian,
ReplyDeletethe jingalov hats is never cooked in tonir. have you heard about SAJ???? it's like a bulging tray, on the fire. so as you have prepared it on a non-stick pen, it's wonderful.
the people of Artsakh used to put HONACHIR (dried Cornus) or GSOKHUR (Berberis vulgaris) in it. you can add some sumak instead of them to give some sour taste.
Dear Lena,
ReplyDeletethank you for adding "Jingyalov hats" to the cooking book!
I am from Artsakh and live in Washington DC. You blog helped me to explain to my colleagues how I made it myself. 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. And instead of "saj" which is usually made from cast iron I used my big cast iron pan.
Thank you for keeping Armenian culture alive. I use spinach instead of sorrel and lemon juice.
ReplyDelete