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. 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. 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. Additionally the stuffing might contain
bryndza and fried
onions. After stuffing, zhingyalov hats are fried for around 10 minutes on a special
griddle called "saj" or "sajin" (), or in a
tonir for a couple of minutes. The finished dish is consumed with
beer,
doogh, or
wine. Zhingyalov hats is especially popular during the
Great Lent. ==See also==