Jingalov Hats
Published Jan. 5, 2020
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 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
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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Preparation
- 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
Comments
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.
A great recipe. I added sumac and Aleppo pepper to the greens for added flavor!
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!
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.
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