The “jengyalov hac” is one of the most popular Arcaxian dishes.It is a bread filled with different types of greens-with “Jengyal”.
In NKR the “jengyalov hac”is as much popular as in Kapan and Goris.In different regions and recipes are used from 10 to 20 species of greens.In some regions the dish is also called “pinjarov hac”(in Azerbaijani “penjar” means edible greens),beacause edible greens is also used in it.
The Recipe of Kernel:
Clover,coriander,fennel,peppermint(mint),onion,edible greens,spinach,,beetroot’s leaves,sorrel,dock,smsmok,tintimmok,the young leaves of flax,the young leaves of grapes:And then slice all this into little pieces,to mix,cover with towel,so that it would not wither.
The Recipe of Dough:
Flour,warm water,salt:to knead it as long as it become tough,but also tender dough.Cover with towel,keep it for 30 minutes in a warm place.
The Way of Making
To divide the dough into round pieces with a diameter of about 5cm.After 5 minutes roll each out (as for lavash), adding salt, pepper and oil (about two spoons) to the cut greens, and then put the mix on the flat, leaving about 1- 1.5cm from the edges and sticking them together.Join edges in the middle of ”jengyalov hac” and fasten.With the palm of the hand tap at the already closed dough,open it and put it at the teak(it is round or square iron) or in the iron oven.Bake for about 10-12 minutes.The baked,yet hot “jengyalov hac” dispose one by one in the clean board.It is allowed to put ”jengyalov hac”on one another only after it become cooler. You may also spread with butter and serve it when it is still hot.