Fry on stovetop. Yields 8. Watch the video here!
Recipe by Lena Tashjian.
Dietary Notes
Dairy free, nut free, peanut free, vegan, vegetarian
Ingredients
Dough
3 ⅓ cups (800 mL) flour
1 teaspoon (5 mL) salt
1 ⅓ cup (320 mL) water
Filling
2 bunches dill
2 bunches green onions
1 bunch cilantro
1 bunch parsley
3 cups (720 mL) densely packed spinach
1 serano pepper
1 tablespoon (15 mL) of salt (and more to taste)
1 tablespoon (15 mL) Aleppo pepper (substitute with smoked paprika)
Black pepper to taste
3 tablespoons (75 mL) olive oil
Steps
Combine the 3 ⅓ cups (800 mL) flour and 1 teaspoon (5 mL) salt in a mixing bowl, and then add 1 ⅓ cup (320 mL) water.
Mix the ingredients to combine and then knead the dough until it holds together. Add more flour if too wet, or more water if not binding. The dough should be soft, but not too sticky.
Cover the dough and set it aside.
Roughly chop 2 bunches dill, 2 bunches green onions, 1 bunch cilantro, 1 bunch parsley, 3 cups (720 mL) spinach and put in a mixing bowl.
Half the hot pepper and remove as many seeds as you like, to get the optimal spice. Chop the remaining pepper finely and mix it into your greens.
To the greens, mix in 1 tablespoon (15 mL) of salt, 1 tablespoon (15 mL) Aleppo pepper, black pepper to taste, and 3 tablespoons olive oil.
Stir to combine all the ingredients, and set aside.
Separate the dough into 8 equal parts.
Flour your workspace and roll one piece of dough into a flat oval, just 1-2 mm thick.
Spoon two generous scoops of greens into the center of the dough, and fold the dough over the greens, pinching the seam to completely enclose the greens within the dough.
Press the enclosed jingalov hatz with your hands to get any excess air out from inside.
Repeat steps 9-11 for each of the 8 pieces of dough.
Bring a frying pan up to medium heat. (Optional: oil your frying pan).
Fry each filled jingalov hatz for 3-5 minutes on each side until the bread forms brown spots, and serve.
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