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Zhingyal *with a twist
(makes 4 zhingyal breads – for 2 people)
4 bunches of parsley
2 bunches of scallions
2 garlic scapes or 2 garlic cloves
salt
+dough ingredients
In 2012, I travelled to Armenia and I loved it! It remained one of my favourite countries and I will never forget the big hearts of the people met there.
What else did I keep in my heart?
There was a bread that I tried in the restaurant of Wings of Tatev, which hosts the longest reversible aerial tramway built in only one section in the world.
The bread is called zhingyal. It was hard to get a recipe at that time and there are many herbs used as a filling for it that are unknown to me, so Marcel and I developed our version of zhingyal – to remind us of the beautiful moments spent in the south of the spectacular country in the Caucasus.
We will start with the pizza dough described here, by adding an extra amount of salt.
While the dough rises, we clean and chop the parsley, the scallions, and the garlic; we add salt.
We divide the dough into four pieces and we roll out each piece, filling it with the mix of greens.
We fold them and we bake them in a pan, on both sides, until toasted.
It is a fantastically fresh dish, springish!
Have I made you curious about Armenia?
P.S. Because for a period that seemed like an eternity, I didn’t
have wheat flour after Easter, I made zhingyal with 240g rye flour and 10g
tapioca flour, keeping the remaining ingredients. It was more difficult to
prepare them this way; the dough was stickier, but the result was rich and
tasty!
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