Jingalov Hats Recipe (2024)

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!

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.

@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.

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 :)

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.

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.

Here is the video mentioned in a couple other notes: https://www.facebook.com/lavashthebook/videos/963630237131016/

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.

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.

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!

Can a food processor be used, either to make dough or to chop the greens?

This looks great. But my would a video be helpful here!

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.

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.

BH, I think it means any combination totaling 4 cups is OK. 8 cups mixed greens altogether, plus the chard.

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.

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

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 .

Apprehensive about the dough-to-contents ratio?1) this is the right ratio and you CAN fit two cups of filling into 4 total hats2) 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.

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.

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

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.

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’.

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!

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.

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.

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?

Cut down salt a bit. Good both with and without pomegranate, might try it with some crumbled feta next time.

Double the dough. I used dried cranberries in place of pomegranate seeds…. Mmmmmm!

Double the dough