Foraging: Stuffed Dough with Greens
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2018 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2018 Smithsonian Folklife Festival / Series 2: Armenia / 2.3: Audio
physdesc: label: Extent
content: 1 Sound recording (digital audio file)
unitdate: label: Date
content: 2018 July 07
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2018, Item SFF2018_0707_Armenia_Hatsatoun_0005
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copies available
scopecontent: label: Scope and Contents
content: Arianna Sikorski; Liana Aghajanian; Ruzanna Tsaturyan; Armine Amaryan; How many wild herbs are in jingalov hats? Twenty different types? Forty? This dish, a flatbread stuffed full of foraged herbs, is popular in Armenia's mountainous Syunik region, where cooks Ruzanna Torozyan and Armine Amaryan are from. For as long as they have lived in the country's highlands, Armenians have harvested the indigenous edible green plants, transforming them into cherished dishes. Learn about foraging for herbs and how to prepare this beloved dish--best paired with a good Armenian wine. Food writer Kate Leahy joins this session, as she's working on a jingalov hats recipe for the forthcoming Lavash cookbook.