Zhingyalov khach
Description
Homemade baked goods for tea. Aromatic and colorful bread with zhinkalov khats herbs — the signature of the Armenians of Nagorno‑Karabakh. In this region such bread is baked from spicy fresh herbs gathered in early spring and summer, and it is served with hot dishes: Kharcho soup, bozbash, shurpa. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. Choose the greens to your taste.
- 2
Step 2
Pour warm water into a deep container, add vegetable oil and a pinch of salt. Add wheat flour and knead a firm dough.
- 3
Step 3
Shape it into a ball, cover it with a bag or plastic wrap so it doesn’t dry out, and let it rest for 15–20 minutes.
- 4
Step 4
Rinse the greens thoroughly in water, washing each leaf to remove dirt. Slice into ribbons, drying them first with paper towels. Season with salt and toss.
- 5
Step 5
Divide the dough into several parts, rolling each into a ball. Roll each ball into a thin round sheet. Place a portion of greens in the middle of it.
- 6
Step 6
Join the edges, pinching them together in the middle. Leave a small opening at the very end, release the air and pinch it shut.
- 7
Step 7
Heat the pan on the stove and place the pieces on it, seam side down, and bake until golden brown spots at medium heat for about 2–3 minutes. Then flip and bake for the same amount of time.
- 8
Step 8
Serve the zhinalov khats warm, but it is also tasty when cold. If desired, the bread can be spread with melted butter.
- 9
Step 9
Hatz is juicy and oil‑free, thanks to the greens inside.