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HOW TO MAKE ZHENGYALOV HATS
Making Zhengyalov Hats is a ceremony that is meant to bring family
members and friends together.
Zhengyalov Hats, a combination of various types of greens with dough is
one of the most famous dishes in Artsakh cuisine. There are different
Zhengyalov Hats recipes with a mix of up to 20 kinds of greens. Beyond
Karabakh, it's very popular in Armenian towns of Kapan and Goris. In
some areas, it's also made with nettle.
November 20, 2014
PanARMENIAN.Net - By the way, translated from Persian, the word
Jangyal means forest and is associated with jungle.
Making Zhengyalov Hats is a ceremony that is meant to bring family
members and friends together.
PAN has written down the recipe and found the ingredients essential
for making this dish.
Filling: greens - kndzmindzuk, trtnjuk, simsimok, timtinok, pttapashar,
pravu port, chrchrok, ptutkun, tesni, mokhratal (kind of spinach),
flax leaves, grapes leaves, dill, coriander, mint, beet tops, aveluk,
onions. The greens should be cut into tiny pieces and covered with
a towel.
Dough: flour, salt. The dough should be stiff but soft and left for
half an hour in a warm place.
Preparation: divide the dough into small round pieces with a diameter
of about 5cm. Roll each out (as for lavash), adding salt, pepper and
oil (about two spoons) to the cut greens, and then put the mix on the
flat, leaving about 1-1.5cm from the edges and sticking them together.
Press the flat gently and put in a hot sadzha (cast-iron roaster).
Bake for about 10-12 minutes.
http://www.panarmenian.net/eng/details/184985/
Making Zhengyalov Hats is a ceremony that is meant to bring family
members and friends together.
Zhengyalov Hats, a combination of various types of greens with dough is
one of the most famous dishes in Artsakh cuisine. There are different
Zhengyalov Hats recipes with a mix of up to 20 kinds of greens. Beyond
Karabakh, it's very popular in Armenian towns of Kapan and Goris. In
some areas, it's also made with nettle.
November 20, 2014
PanARMENIAN.Net - By the way, translated from Persian, the word
Jangyal means forest and is associated with jungle.
Making Zhengyalov Hats is a ceremony that is meant to bring family
members and friends together.
PAN has written down the recipe and found the ingredients essential
for making this dish.
Filling: greens - kndzmindzuk, trtnjuk, simsimok, timtinok, pttapashar,
pravu port, chrchrok, ptutkun, tesni, mokhratal (kind of spinach),
flax leaves, grapes leaves, dill, coriander, mint, beet tops, aveluk,
onions. The greens should be cut into tiny pieces and covered with
a towel.
Dough: flour, salt. The dough should be stiff but soft and left for
half an hour in a warm place.
Preparation: divide the dough into small round pieces with a diameter
of about 5cm. Roll each out (as for lavash), adding salt, pepper and
oil (about two spoons) to the cut greens, and then put the mix on the
flat, leaving about 1-1.5cm from the edges and sticking them together.
Press the flat gently and put in a hot sadzha (cast-iron roaster).
Bake for about 10-12 minutes.
http://www.panarmenian.net/eng/details/184985/