Jingalov Hats Recipes
JINGALOV HATS
This recipe for jingalov hats, the simple flatbread stuffed with a mix of greens, comes from "Lavash," an Armenian cookbook by John Lee, Ara Zada and Kate Leahy. The authors got the recipe in Artsakh from Lilia Harutyunyan, a local baker who mixes tangy wild sorrel and dandelion greens with soft herbs such as chervil and cilantro, as well as earthy beet greens, chard and spinach. The key to a great bread is in the mix of greens, which gently steam inside the bread as it cooks on the stovetop. Wash and dry all the greens in a salad spinner to remove as much moisture as possible before chopping. The pomegranate seeds are optional, though Ms. Harutyunyan likes to add them for extra tang.
Provided by Tejal Rao
Categories dinner, lunch, snack, pastries, vegetables, appetizer, main course, side dish
Time 1h
Yield 4 (8-inch) hats
Number Of Ingredients 13
Steps:
- Prepare the dough: In a medium bowl, combine 1 1/2 cups flour and the salt. Pour the lukewarm water into a large bowl, then gradually add the flour mixture, using your hands to incorporate. The dough will be sticky.
- Dust the counter with flour, turn dough onto it and knead gently until the surface becomes smooth and the dough stops sticking to your hands and counter, about 5 minutes. Roll the dough into a ball, place it in a lightly oiled bowl, turn it to coat, then cover it with a kitchen towel. Let it rest at room temperature for 20 minutes to 1 hour.
- Prepare the filling: Wash the greens, and use a salad spinner to dry them well. Chop the greens finely. Mix with spring onions, oil, lemon juice, paprika, salt and pomegranate seeds (if using), and set aside. Divide the rested dough into 4 portions, about 3 ounces each, and form each into a ball.
- On a lightly floured work surface, roll a ball into a very thin circle, about 8 inches wide, adding more flour as needed to prevent the dough from sticking. Place about 2 cups of filling in the center, then use your hands to pat it down into a round, leaving about a 1-inch border of dough. Pick up two opposite sides of the dough, and pinch them together over the center of the filling, from top to bottom, so the middle is wide and the ends form points.
- Firmly pinch the seam to make sure it's sealed, then turn the dough over, and gently flatten it out with the palm of your hand so it resembles a deflated football, sealing any holes in the dough. It should be about 1/4- to-1/2-inch thick. If it's thicker, use a rolling pin to smooth it out a little. Pinch shut any holes in the dough, then place on parchment or a lightly floured surface. Repeat with the remaining balls of dough.
- Heat a large cast-iron pan over medium-high. Working with one dough portion at a time, place the dough seam-side down in the center of the pan. Lower the heat to medium, and cook for about 3 minutes, until cooked and lightly browned in places. Flip, and cook the other side for 2 minutes. If the dough seems raw in places, flip and cook evenly. Repeat for the rest of the jingalov hats, and serve warm or at room temperature.
More about "jingalov hats recipes"
JINGALOV HATS RECIPE - ARMENIAN CUISINE - HEGHINEH.COM
JINGALOV HATS BY KATE LEAHY, ARA ZADA & JOHN LEE | SALT ...
To cook the jingalov hats, heat a 20 in [50 cm] cast-iron griddle or pan over medium-high heat. Place the filled dough, seam-side down, in the center. Lower the heat to medium and cook for 2½ to 3 minutes, until it is evenly brown. Flip over and continue to cook …
From saltandspine.com
From saltandspine.com
JINGALOV HATS ARMENIAN FLATBREAD WITH GREENS - ANNA VOLOSHYNA
2020-04-14 Jingalov Hats is the Armenian flatbread stuffed with herbs and fried on a dry skillet. It’s a very rustic dish that people in Armenia cook in spring and summer when fresh produce is abundant. …
From annavoloshyna.com
Estimated Reading Time 4 mins
From annavoloshyna.com
Estimated Reading Time 4 mins
- Sift the flour into a bowl, sprinkle with 1 teaspoon salt and gradually add water. Start mixing the dough until it comes together. Then dust the working surface with more flour and transfer the dough and knead it with your hands until you get a smooth and elastic dough, about 5 minutes. Shape it into a ball and transfer back to the bowl. Cover with a plastic wrap and let rest for 20 minutes.
- Meanwhile, mix the chopped herbs with oil, the remaining 1 teaspoon salt, black pepper, and cayenne; set aside.
- If you want larger flatbreads, divide the dough into 3 tennis ball-size pieces. If you want smaller - split into 4 equal parts. Working one ball of dough at a time, roll it into a very thin disk. It should be lavash or tortilla-like thin.
- Evenly spread a generous amount of herbs over the dough, leaving about 1 inch untouched. Top with feta crumbs. Carefully bring two opposite sides of the disk together and pinch them firmly to seal all the way and shape a boat-like flatbread. Gently press it with your palms to flatten. Repeat with the remaining dough.
ZHINGYALOV HATS (ARMENIAN FLATBREAD) - COOK WITH RENU
2018-09-30 Mix everything. Add in the water slowly and make a smooth dough. Let the dough rest for 1 to 1.5 hours. In the meantime wash and chop all the vegetables finely. Add in 1 tsp olive oil and black …
From cookwithrenu.com
5/5 (7)Category Breakfast, Main CourseCuisine ArmenianTotal Time 1 hr 30 mins
From cookwithrenu.com
5/5 (7)Category Breakfast, Main CourseCuisine ArmenianTotal Time 1 hr 30 mins
FLAT BREAD STUFFED WITH GREENS AND FETA – LYUKUM COOKING LAB
2016-03-13 Symbol. This recipe/variation is based on Zhengyalov Hats, a specialty of Karabakh region in Armenia.My friend wrote about this flat bread in Russian: “It is not another meal or another traditional flatbread recipe with leafy vegetables. Zhengyalov Hats …
From lyukum.com
Cuisine ArmenianTotal Time 1 hr 25 minsCategory AppetizerCalories 215 per serving
From lyukum.com
Cuisine ArmenianTotal Time 1 hr 25 minsCategory AppetizerCalories 215 per serving
- Mix all the ingredients and knead a soft and smooth dough. Cover with plastic wrap and let it rest at room temperature for 45 minutes or refrigerated for up to 3 days.
- Wash, dry, and chop finely all leafy vegetables and herbs. Crumble feta and mix it with greens. Portion the stuffing by making 2" diameter balls.
THESE ARMENIAN FLATBREADS STUFFED WITH GREENS ARE THE ...
2020-01-02 Recipe: Jingalov Hats. A version of this article appears in print on Jan. 5, 2020, Page 22 of the Sunday Magazine with the headline: Going Green: Tangy and juicy, stuffed with seasoned herbs and hearty leaves, this Armenian specialty is the perfect snack.. Order Reprints | Today’s Paper | Subscribe. New recipes from Dorie Greenspan, Sam Sifton, Gabrielle Hamilton and Tejal Rao. Featured ...
From hyetert.org
Estimated Reading Time 5 mins
From hyetert.org
Estimated Reading Time 5 mins
JINGALOV HATS (LAVASH BREAD STUFFED WITH HERBS) – A ...
2014-04-07 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 ...
From thearmeniankitchen.com
Reviews 4Category Appetizer, Side Dish, Snack
From thearmeniankitchen.com
Reviews 4Category Appetizer, Side Dish, Snack
HOW TO MAKE JINGALOV HATS + RECIPE — LAVASH
STORIES AND RECIPES — LAVASH
2021-04-22 Jingalov Hats + Recipe. April 08, 2020 by John Lee. This vegan flatbread filled with greens has been the Republic of Artsakh’s best kept secret until recent years. We first fell in love with it when we were taken to the Artsakh capital of Stepanakert back in 2015, at the city’s central bazaar where a team of ladies making jingalov hats hold court. In the following video, Kate Leahy holds a ...
From lavashthebook.com
From lavashthebook.com
HOW TO MAKE JINGALOV HATS + RECIPE — LAVASH | ARMENIAN ...
Kate Leahy holds a tutorial on how to make jingalov hats at home with greens you can find in your local supermarket. Aug 8, 2020 - We feel in love with this flatbread filled with greens, which used to be one of the Republic of Artsakh's best-kept culinary secrets. Kate Leahy holds a tutorial on how to make jingalov hats at home with greens you can find in your local supermarket. Pinterest ...
From pinterest.ca
From pinterest.ca
JINGALOV HATZ LAVASH KATE LEAHY, JOHN LEE, AND ARA ZADA
Jingalov hats can be reheated by popping them in the oven at 400ºF [200ºC] for about 10 minutes, or until hot and crispy on the edges. Otherwise, extra jingalov hats keep for a day at room temperature or in the refrigerator for up to 3 days. Notes Old-timers in Artsakh grumble that each generation gets lazier, adding fewer greens to the jingalov hats, but the truth is that the number is less ...
From americanhistory.si.edu
From americanhistory.si.edu
ARMENIAN JINGALOV HATS – THE THRESHERS TABLE
2020-01-06 Armenian Jingalov Hats. Servings 4 hats. Ingredients. Dough . 1 ½ cups King Arthur unbleached all-purpose flour; 1 teaspoon coarse kosher salt; ⅔ cup water, lukewarm; neutral oil, such a sunflower, safflower, or canola (for oiling dough) Filling. 2 pounds chard or similar green, stems discarded (2 bunches) 4 cups cilantro, dill, chervil, or similar greens, packed; 4 cups radish greens ...
From thethresherstable.com
From thethresherstable.com
JINGALOV HATS RECIPES
This recipe for jingalov hats, the simple flatbread stuffed with a mix of greens, comes from "Lavash," an Armenian cookbook by John Lee, Ara Zada and Kate Leahy. The authors got the recipe in Artsakh from Lilia Harutyunyan, a local baker who mixes tangy wild sorrel and dandelion greens with soft herbs such as chervil and cilantro, as well as earthy beet greens, chard and spinach. The key to a ...
From tfrecipes.com
From tfrecipes.com
JINGALOV HATS RECIPE - ARMENIAN CUISINE - HEGHINEH COOKING ...
2018-03-21 Jingalov Hats Recipe - Armenian Cuisine - Heghineh Cooking ShowRecipe https://heghineh.com/jingalov-hats/Subscribe http://youtube.com/heghineh1Instagram htt...
From youtube.com
From youtube.com
ARMENIAN JINGALOV HATS - HEGHINEH COOKING SHOW - YOUTUBE
Heghineh Cooking Show - Armenian Jingalov Hats Recipe http://heghineh.com/jingalov-hats/The most delicious greens stuffed bread, we call: Jingalov hats, in A...
From youtube.com
From youtube.com
JINGALOV HATS - MASTERCOOK
2020-01-05 Jingalov Hats. Jingalov Hats. Date Added: 1/5/2020 Source: cooking.nytimes.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to generate a url you can copy and paste to your favorite …
From mastercook.com
From mastercook.com
JINGALOV HATS - KITCHEN TOKE
JINGALOV HATS (ARMENIAN FLATBREADS FILLED WITH GREENS)
2020-02-26 Shape the jingalov hats: Lightly dust the work surface and a rolling pin with the additional flour. Pat one of the balls of dough into a flat round. Roll the dough out into a thin circle about 8 ...
From saveur.com
From saveur.com
JINGALOV HATS RECIPE | EAT YOUR BOOKS
Jingalov hats from The New York Times Cooking by Tejal Rao Bookshelf ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page; FAQ's; Getting Started; Member Benefits; Search . Indexed Books; Popular Books; Magazines; Blogs; Online Recipes; Connect. Gift Memberships; Forum; EYB ...
From eatyourbooks.com
From eatyourbooks.com
JINGALOV HATS RECIPE | RECIPE | RECIPES, FOOD, NYT COOKING
Jan 6, 2020 - This recipe for jingalov hats, the simple flatbread stuffed with a mix of greens, comes from “Lavash,” an Armenian cookbook by John Lee, Ara Zada and Kate Leahy The authors got the recipe in Artsakh from Lilia Harutyunyan, a local baker who mixes tangy wild sorrel and dandelion greens with soft herbs such as chervil an…
From pinterest.ca
From pinterest.ca
JINGALOV HATS RECIPE - ARMENIAN CUISINE - HEGHINEH.COM ...
Apr 15, 2017 - Jingalov Hats Recipe.The most delicious greens stuffed bread, we call: Jingalov hats, in Armenian.This may the healthiest stuffed bread you've ever tasted.
From pinterest.com
From pinterest.com
HEGHINEH - JINGALOV HATS RECIPE - ARMENIAN CUISINE ...
2019-11-14 Jingalov Hats Recipe - Armenian Cuisine - Heghineh Cooking Show. Heghineh is with Heghineh Cooking Show. is with Heghineh Cooking Show.
From facebook.com
From facebook.com
JINGALOV HATS (ARMENIAN STUFFED FLATBREAD) | OLDWAYS
Jingalov Hats (Armenian Stuffed Flatbread) These Armenian stuffed flatbreads are a quick, no-yeast bread you’ll make again and again. Use your favorite herbs and greens for the filling in this recipe. Filed Under: Mediterranean Diet, Breads, Snacks, Vegetarian, Vegan, Wheat. Rating. 0. No votes yet. Active time. 30 minutes. Total time. 45 minutes. Yield. 8 breads. Serving Size. 1 bread ...
From oldwayspt.org
From oldwayspt.org
RECIPE OF PERFECT JINGALOV HATS ARMENIAN HERB STUFFED ...
Jingalov hats Armenian herb stuffed flatbread Recipe. These flavor-packed, football-shaped flatbreads, stuffed with a summer pasture's-worth of wild herbs and greens, hail from the breakaway Shape the jingalov hats: Lightly dust the work surface and a rolling pin with the additional flour. I chose to do stuffed bread theme for this week so that ...
From easyrecipes-tej.netlify.app
From easyrecipes-tej.netlify.app
RECIPES FROM CHEF KATHY GUNST'S FAVORITE COOKBOOKS OF 2019 ...
ARMENIAN CUISINE ARCHIVES - PAGE 25 OF 26 - HEGHINEH.COM
2015-07-15 Jingalov Hats Recipe The most delicious greens stuffed bread, we call: Jingalov hats, in Armenian. This may the healthiest stuffed bread you’ve ever tasted. It’s made with more that ten different herbs and greens. Frankly, it may not be possible to make the authentic version of “Jingalov hats” , here in California, since a few important
From heghineh.com
From heghineh.com
JINGALOV HATS (FLATBREADS FILLED WITH GREENS) | CUESA
Cook the jingalov hats: Heat a 20-inch [50-cm] cast-iron griddle or pan over medium-high heat. Put the fill dough, seam-side down, in the center. Lower the heat to medium and cook for 2 1/2 to 3 minutes until it is evenly brown. Flip over and continue to cook on the remaining side for another 2 minutes. If the dough still seems a little pale or raw, adjust the heat to medium-high and continue ...
From cuesa.org
From cuesa.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
