“Did you eat jingalov hats?”
That’s the first question anyone in Yerevan asked us when we said we had visited the Republic of Artsakh. It's like going to Naples and eating pizza. Want to know what we're talking about? Watch our video!
These breads—"hats" in Armenian—look like flat footballs and are filled to the brim with herbs and greens. Mix the dough first and let it rest while you finely chop all of the greens and herbs. It’s best to wash the greens the day before or earlier the day of so they are dry when you are ready to chop them. This is also a great recipe to make when you have a lot of greens and need to clean out the fridge. By the time you’re done chopping, the dough will be ready to go. For griddling, an overturned walk or a cast-iron griddle both work great. You want a hot surface that's large enough to fit each bread as it cooks.