Zhingyalov hats (Armenian:Ժենգյալով հաց, alsozhengyalav hatz,zhangyalov hats, orjingalov hats) is a type offlatbread stuffed with finely dicedherbs and green vegetables.[1][2] It is a traditional dish of Armenians fromArtsakh[3][4] andSyunik[5] and has traditionally been a staple in times of scarcity, such as famine and war.[6]
Unleaveneddough is rolled out until it becomes paper-thin, then it is filled with a stuffing that consists of 10 to 20 types of diced andoiled wild and cultivated herbs.[7] 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 includelettuce,spinach,atriplex,beet greens,chickweed,shepherd's-purse,viola leaves and similar plants.[8][4] Herbs with distinctive tastes (chervil,urtica,allium), sour (rumex) or spicy (laserpitium) ones are needed in smaller quantities; bitter-tasting greens astaraxacum should be sparse. Additionally the stuffing might containbryndza and friedonions.
After stuffing, zhingyalov hats are fried for around 10 minutes on a specialgriddle called "saj" or "sajin" (Armenian:սաջին), or in atonir for a couple of minutes.
The finished dish is consumed withbeer,doogh, orwine. Zhingyalov hats is especially popular during theGreat Lent.[citation needed]
