From the Artsakh region, zhingyalov hats is made by filling whole wheat dough with a generous mix of spinach, green onions, dill, parsley, and mint, then cooking it on a griddle. It is a traditional way to use up leftover greens in the refrigerator.
Knead the whole wheat flour with the salt, olive oil, and lukewarm water. Let it rest for 10 minutes.
Finely chop the spinach, green onions, dill, parsley, and mint, then mix with olive oil.
Roll the dough into thin rounds, spread the greens filling over them, then fold and seal the edges.
Cook on a hot griddle or skillet for 10 minutes, until lightly browned on both sides.
Roll the dough very thin, or the generous filling may tear it as you seal it. Allergen: Contains gluten from whole wheat flour.
Hamuru 10 dakika dinlendirmek yeterli gelmedi, bende açarken hâlâ gerilip yırtılıyordu; 20 dakikaya çıkarınca sorun kalmadı. Yeşillik harcını da biraz daha ince kıyınca kapatmak kolaylaştı.
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