Composition / ingredients
Step-by-step cooking
Step 1:
How to make Armenian Zhingyalov Hatz? Prepare the products. First for the test. Take refined, odorless oil for it. Water — good, from a filter or bottle.
Step 2:
How to make dough? Take a deep bowl, sift flour and salt into it. Sifting will not only remove possible debris, but also saturate the flour with oxygen, which will make products from it better.
Step 3:
Pour water and vegetable oil into the flour. The latter will make the dough more elastic.
Step 4:
Start kneading. First mix with a spoon, then with your hands. For convenience, you can put it on the table, sprinkled with flour.
Step 5:
Knead the dough until smooth and homogeneous. It should remain soft. Wrap it in clingfilm and leave it on the table for 30 minutes.
Step 6:
How to make the filling? Take a lot of greens: green onions, lettuce leaves, sorrel, dill, spinach, nettle, parsley, cilantro, beet tops will do. The more, the better.
Step 7:
Pick the greens, remove the too rough stalks, wash, then dry well with a towel. Finely chop each type of greens.
Step 8:
Most of the greens and herbs included in the filling should have a neutral taste. And there are fewer herbs with a pronounced aroma and taste. And coriander must be present. Of course, the proportions of the components of the filling can be varied, selected according to your preference. You can experiment and choose the best options.
Step 9:
Pour the chopped greens into a large container and mix well.
Step 10:
Divide the rested dough into pieces of about 60 grams, roll them into buns. Be sure to cover the blanks with a towel so that they do not get hot. I came out with 12 pieces.
Step 11:
On a table well sprinkled with flour, roll out each bun into a very thin round tortilla.
Step 12:
Put 2 portions of the filling in a separate cup, add 2 tablespoons of vegetable oil, salt, and mix. You do not need to salt the whole filling at once, so that the greens do not give juice.
Step 13:
Put a portion of the filling on the rolled dough, leaving 3-4 cm from the edges. There should be a lot of filling, when frying it will greatly decrease in volume.
Step 14:
Lift the edges of the tortilla to the middle, pinch.
Step 15:
Before reaching the end, press the pie a little with your hands so that the air comes out, and pinch it to the end.
Step 16:
Fry the Gingyalov Khats on both sides in a dry frying pan over medium heat until browned.
Step 17:
Bread is fried very quickly, so do not forget to follow the process, while rolling out other tortillas and stuffing them with herbs.
Step 18:
Put the finished Gingyalov Hatz in a pile. Serve hot. Enjoy your meal!
It is believed that nowhere is this bread prepared as delicious as in Nagorno-Karabakh. Perhaps the reason is the herbs that grow in that area. Maybe it's the skill and ability of Armenian women to cook this fragrant bread. After all, this experience is passed down from generation to generation.
Of course, it is impossible to get most of the wild herbs that grow in the homeland of the Zhingyals Khats. But from the cultural greenery that grows in many in the garden, you can collect a good "bouquet".
In addition, herbs such as dandelion leaves, woodlice, shepherd's bag can be added to the filling. And this is far from a deficit for us. You can try and experiment with a set of herbs all summer long.
In the homeland of the Zhingyals, Khats is often served with matsoni. It is possible with any fermented milk products.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
Caloric content of the products possible in the composition of the dish
- Spinach - 22 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Sorrel - 19 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Coriander greens - 25 kcal/100g
- Nettle - 33 kcal/100g
- Beet leaves - 12 kcal/100g
- Lettuce leaves - 12 kcal/100g
