Jingalov Hats
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 (8-inch) hats
- 1½cups all-purpose flour, plus more for dusting
- 1teaspoon kosher salt
- ⅔cup lukewarm water
- Sunflower oil or other neutral oil, for greasing
- 2pounds chard, tough stems discarded
- 4packed cups fresh cilantro, chervil and dill leaves and tender stems
- 4packed cups radish greens and sorrel
- 6spring onions (or 10 scallions), thinly sliced
- 3tablespoons sunflower oil or other neutral oil
- 2tablespoons fresh lemon juice
- 2teaspoons sweet paprika
- 2teaspoons kosher salt
- 2handfuls pomegranate seeds (optional)
For the Dough
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
475 calories; 21 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 7 grams polyunsaturated fat; 63 grams carbohydrates; 13 grams dietary fiber; 8 grams sugars; 14 grams protein; 1461 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the dough: In a medium bowl, combine 1½ cups flour and the salt. Pour the lukewarm water into a large bowl, then gradually add the flour mixture, using your hands to incorporate. The dough will be sticky.
- Step 2
Dust the counter with flour, turn dough onto it and knead gently until the surface becomes smooth and the dough stops sticking to your hands and counter, about 5 minutes. Roll the dough into a ball, place it in a lightly oiled bowl, turn it to coat, then cover it with a kitchen towel. Let it rest at room temperature for 20 minutes to 1 hour.
- Step 3
Prepare the filling: Wash the greens, and use a salad spinner to dry them well. Chop the greens finely. Mix with spring onions, oil, lemon juice, paprika, salt and pomegranate seeds (if using), and set aside. Divide the rested dough into 4 portions, about 3 ounces each, and form each into a ball.
- Step 4
On a lightly floured work surface, roll a ball into a very thin circle, about 8 inches wide, adding more flour as needed to prevent the dough from sticking. Place about 2 cups of filling in the center, then use your hands to pat it down into a round, leaving about a 1-inch border of dough. Pick up two opposite sides of the dough, and pinch them together over the center of the filling, from top to bottom, so the middle is wide and the ends form points.
- Step 5
Firmly pinch the seam to make sure it’s sealed, then turn the dough over, and gently flatten it out with the palm of your hand so it resembles a deflated football, sealing any holes in the dough. It should be about ¼- to-½-inch thick. If it’s thicker, use a rolling pin to smooth it out a little. Pinch shut any holes in the dough, then place on parchment or a lightly floured surface. Repeat with the remaining balls of dough.
- Step 6
Heat a large cast-iron pan over medium-high. Working with one dough portion at a time, place the dough seam-side down in the center of the pan. Lower the heat to medium, and cook for about 3 minutes, until cooked and lightly browned in places. Flip, and cook the other side for 2 minutes. If the dough seems raw in places, flip and cook evenly. Repeat for the rest of the jingalov hats, and serve warm or at room temperature.
Private Notes
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Cooking Notes
BH
Excited to try this! Trying to expand my knowledge in the kitchen. When you say "4 packed cups fresh cilantro, chervil and dill leaves and tender stems" & "4 packed cups radish greens and sorrel", do you mean to just have an even amount of each to make up the 4 cups? I figure that is the intention, but wanted to ask. Thanks!
Debbie
This recipe brings back the time my mother and were traveling Morocco's High Atlas mountains. We stopped at a hillside cafe and were treated to theses fatbreads fresh from the oven. They were served with a house made olive oil that was the fruitiest I've ever tasted. We had to climb 81 carved steps to eat these flat breads and I wouldn't hesitate to do it again! BTY this recipe scores a hit with the mix of greens and spices. Very simple to get it right.
WK
@Birdpants Resting a dough has to do with the gluten and not yeast. When gluten is worked through kneading, it gets tight and tough. Resting helps the dough to become more tender.
Birdpants
If there’s no yeast in the dough, why does it need to rest? Could this be done with a cup-for-cup equivalent all-purpose gluten-free flour like King Arthur? Thanks in advance for any help :)
Justician
There is a facebook page for a cookbook, Lavosh the Book, that includes a video of a woman in a market making hats jigalog hats. She demonstrates a quick technique for folding the dough-pulling the sides together with a pinch each time. It ends up looking like a laced football. Also, she adds bench flour with about every two licks of her rolling pin. If you are going to try this recipe without human guidance, watch the video.
Sarah
Sorrel is citrusy. Perhaps, if you can’t get hold of sorrel, adding a sprinkling of ground sumac to other greens could take its place.
Karen
Here is the video mentioned in a couple other notes: https://www.facebook.com/lavashthebook/videos/963630237131016/
Jen
I couldn't find chervil so I used a 50/50 blend of dill and cilantro. I couldn't find sorrel so I used spinach (stems removed). I added a touch more lemon juice because I read that sorrel is sort of tangy (and spinach is mild). The flavors in this far exceeded my expectations. I was thinking I'd need feta or something but it really is perfect as-is. Made a spicy lentil to go with it for a little protein.
Dee
Packed cups mean they want you to push the ingredients down into the measuring cup so you have a solid packed amount. It's because greens cook down, so you want to make sure you have enough left after it cooks down. Ever cook spinach? It disappears.
beans
1. The directions for dividing the rested dough into 4 equals balls is misplaced - it's the last sentence under Step 3 "Prepare the Filling"! It's done after the original dough ball has rested, as Maureen suggests. 2. Love the idea of adding sumac to the greens! Lovage would also be yummy & bright!
ScoreB
Can a food processor be used, either to make dough or to chop the greens?
andrea
This looks great. But my would a video be helpful here!
Ken
This is an amazing dish. Really only practical in the peak of garden season as the quality, variety and quantity of greens required is significant. But aside from a lot of time at the sink washing greens, this is a pretty easy dish given its jaw-dropping impact at the table. I made the dough the day before and rested it overnight in the fridge and it was very easy to roll out and shape.
Mynderley
I guess the dough is allowed to rest in order to relax the gluten and make it easier to roll out and shape the bread.
Philip
BH, I think it means any combination totaling 4 cups is OK. 8 cups mixed greens altogether, plus the chard.
NYC_ARCHITECT_UES
Such a delightful, fun recipe that ends up being more than the sum of its simple parts. Made the dough and rested for a couple hours before rolling (more mistake in timing than intent). Also threw in a handful of feta on the recommendation of another reviewer and loved salty, lemony, earthy green taste that came out at the end. Also, like others combined the greens I had in the fridge. These cooked super easily and loved the puffing experience as they self-steamed. Perfect for brunch!
Jeff
Definitely takes more than an hour all in, but these are light and excellent. I needed a little more of the lemon juice-oil mixture in mine. Also added some crumbled feta to a couple of them, which amped up the salt and tang. Very very good.
Molly
Great way to use a bunch of greens and make them more exciting to eat! I used a head of Swiss chard, one bunch of carrot tops (from about 6 carrots), about half a cup of cilantro, a bit of leftover dill, onion, garlic and a sprinkle of smoked paprika. It was delicious. I think I would use sumac or something citrusy if greens were a more mild flavour. Dough was very sticky to work with. I tried adding more flour to the dough but next time would just generously flour the surface and go with it
Salpy K
This is the most delicious snack/lunch/dinner . You do not have to stick with the choice of vegetables in the recipe. You can use any leafy vegetable available at home, you can add spring onion or regular onion, or without.. you favorite species , I added sumac for extra flavor. It's the idea that counts , recipes can always be tweaked to your liking .
Lisa
Apprehensive about the dough-to-contents ratio? 1) this is the right ratio and you CAN fit two cups of filling into 4 total hats 2) the dough IS REALLY STICKY at first -- push through it, don't add more flour, and then let it rest as stated after oiling. It comes out luscious and easy to work with **I did prep the greens the night before -- I mixed in the paprika and salt as well. So the next day about 3T of fluid was drained off and they had shrunken a bit, making the hats easier to fill.
N
Ok. 1.5 the dough for the three bunches greens / cilantro. But make 6 little hats. Or do the dough as a single batch, and then do 2 bunches greens / 1 cilantro.
Teri
this is a keeper, particularly with a lot of spring greens in my greenhouse and fridge. I am going to mix up more dough tonight - dividing the chores up will make this come together better. Use less oil in the greens mix. and more hot peppers. Didn't use pomegranate seeds and don't think I will, and next time I am going to make them smaller as am making in a 12inch cast iron and a smaller comel pan. I want the whole thing crispy so smaller is better. Very delicious, justified my sorrel patch
Juliesmiles
Failure, dough was very moist. If I rolled thin dough split and green mix leaked and stuck on griddle. If too thick, didn’t cook through on griddle. I’ve had some experience bread making but this one defeated me.
Silverlake Bodhisattva
There’s a storefront restaurant in Glendale CA that has these as their only menu item! They spell it, though with a ‘Z’ in place of the ‘J’.
Jacob
Tried these guys today and they turned out great! A welcome reminder of my trip to Yerevan and Gyumri a couple of years ago. The stuffing part can be a bit finicky and the first ones weren't pretty, but it got better over time and the last ones were quite esthetic. I ate them with matzoon from my local Armenian grocery store - delicious!
Lindsey
Just want to comment that typically this recipe is made with whatever greens they have on hand, and even more that what is listed in this recipe (even as many as 10!) So if you don't have all of these and have others you can mix and match with whatever you have and can find. The people of Artsakh don't have a lot and most of them grow their own food in the mountains.
gomi
Found the dough-to-filling ratio perfect! We couldn't find pomegranate seeds, so we used dried cranberries. We threw in a few crumbles of sheep milk cheese in each hat. Fun and delicious! Will definitely make again.
Alyson | Seattle
One should either (1) double the dough, or (2) halve the filling to make this recipe work. Jingalov hats are a ton of work* and very delicious!! *maybe spread it over two days?
Libby
Cut down salt a bit. Good both with and without pomegranate, might try it with some crumbled feta next time.
heather
Double the dough. I used dried cranberries in place of pomegranate seeds…. Mmmmmm!
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