Zhingyalov hats

[5] Unleavened dough is rolled out until it becomes paper-thin, then it is filled with a stuffing that consists of 10 to 20 types of diced and oiled wild and cultivated herbs.

[6] One of the most important steps in preparing a good zhingyalov hats is the greens' composition.

Tasteless leaf vegetables and herbs with less pronounced taste make up the base of the stuffing: examples include lettuce, spinach, atriplex, beet greens, chickweed, shepherd's-purse, viola leaves and similar plants.

[7] Herbs with distinctive tastes (chervil, urtica, allium), sour (rumex) or spicy (laserpitium) ones are needed in smaller quantities; bitter-tasting greens as taraxacum should be sparse.

After stuffing, zhingyalov hats are fried for around 10 minutes on a special griddle called "saj" or "sajin" (Armenian: սաջին), or in a tonir for a couple of minutes.