Armenian Lavash with Herbs
Appetizers • Armenian
Description
Traditionally, in Armenia, 10 to 20 different types of herbs are used, depending on the season. Here’s an incomplete list of herbs that can be used: wild mint, lettuce leaves, parsley, dill, green onions, spinach, nettles, sorrel, cilantro, wild poppy, dandelion leaves, beet greens, violet leaves, carrot tops, and lamb's quarters.
Ingredients
- Ground coriander 1 bunch
- Wheat Flour 0 lbs
- Water 20 fl oz
- Parsley 1 bunch
- Mustard Greens 1 bunch
- Scallions 1 bunch
- Sorrel 1 bunch
- Corn Salad 1 bunch
- Spinach 1 bunch
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
Knead the dough until it is firm yet elastic. Then cover the dough with a towel and let it rest for about 30 minutes.
Step 3
Finely chop the green onions.
Step 4
Finely chop the remaining herbs.
Step 5
Then add vegetable oil to the herbs. Season with salt and pepper to taste. It is important to create the right balance - there should be more herbs with a neutral flavor and fewer with a strong flavor.
Step 6
Divide the dough into portion-sized balls, and roll each ball out very thin.
Step 7
Place the filling in the center of the dough and pinch the edges together.
Step 8
Press the jinjals with your hand to release the air and pinch them shut completely.
Step 9
Cook on a dry skillet on both sides.
Step 10
Serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!