Foraged Jingalov Hats - Foraged

Foraged Jingalov Hats

This stuffed Armenian bread is a great way to cook a bountiful harvest of spring greens and alliums.

What is Jingalov Hats?

Jingalov Hats is a griddled flatbread stuffed with finely chopped greens that originates from Artsakh, Armenia. This particular version uses a mix of wild spring greens and alliums from North America that steam in a simple dough. The recipe below isn’t a traditional or authentic preparation – we’ve borrowed the techniques from the original dish to give you a strategy to use up a bulk of wild greens when you have a surplus. If you’d like to know more about the original dish, we encourage you to learn directly from Armenian chefs and cooks!

What Greens should I use?

Traditionally, Jingalov Hats uses a blend of neutral, herby, and sour greens, along with alliums to create a complex, mouth-watering mixture. We encourage you to use a wide diversity of greens here, but use what you’ve got and make it your own! We recommend a base of nettles, watercress, chard, dandelion, and violet, with herby and sour greens like fennel, carrot, mint, sheep’s sorrel, wood sorrel, and curly dock. We also call for mixed allium greens – feel free to use ramps, meadow garlic, field garlic, or cultivated chives. The point is: mix it up! The more the merrier.

Where can I buy wild greens?

Right here! Foraged Market lets you buy directly from foragers, farmers, and craft food makers.

Buy wild greens here!

make the dough
finely chop greens
season greens
roll portions of dough
fill with greens mixture
seal dough
griddle until cooked

Foraged Jingalov Hats

This stuffed Armenian bread is a great way to cook a bountiful harvest of spring greens and alliums.
Prep Time40 mins
Active Time20 mins
Total Time50 mins
Course: bread
Cuisine: Armenian, Foraged, Wild
Keyword: bread, greens
Author: JB Douglas

Materials

Dough

  • 1 cup all purpose flour
  • 2/3 cup warm water
  • 1/2 tsp kosher salt
  • 1/2 tbsp olive oil

Greens

  • 5 cups finely chopped wild greens [such as nettles, dandelion, violet, miner's lettuce, watercress, sorrel, dock, carrot, and fennel]
  • 1 cup finely chopped wild allium leaves [such as ramp leaves, field garlic, and meadow garlic]
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1/2 tbsp vinegar [such as apple cider]

Instructions

  • 1. Combine the flour, water, and olive oil. Mix thoroughly, then rest for 15 minutes. Add the salt and knead until the dough is smooth and elastic, 5-10min. Set aside as you prepare the greens.
  • 2. Add your finely chopped greens and allium leaves to a bowl and season with the salt, olive oil, and vinegar. Taste and adjust.
  • 3. Divide the dough into 4 portions. Working with one at a time, roll a ball of dough to create a thin 8" round. Pile a heaping cup of the green mixture into the center of the dough. Grab the top and bottom of the dough and pinch together over the greens, then continute to pinch the dough together working to the sies of the circle. You should have a football shaped dough with the green fully enclosed (see pictures above). Flatten the bread to even out any odd lumps. Repeat with the remaining portions of dough.
  • 4. Preheat a pan or griddle over medium-high heat. Working one at a time, Place the bread seamside down into the pan and cook until opaque and speckled with brown spots. Flip the bread and repeat on the other side, making sure the dough is thoroughly cooked throughout.

2 thoughts on “Foraged Jingalov Hats”

  1. 5 stars
    JB here! I was first introduced to Jingalov Hats from a coworker of mine who proudly educated others about Armenian food and culture. This technique always stuck with me, and I hope it excites you to learn more about Armenian foods and wild greens alike!

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