Add all the cut herbs to the large bowl, then add the shallots, leeks and green onions, and toss well. Place the ‘hats’ on preheated griddle called “saj” or “sajin” (Armenian: սաջին), or a heated pan, or in a tandoor for a couple of minutes. This steps will be repeated a few times until the ‘hats’ is cooked through, and the dough has darkened in various places. Serge says he likes to dip his jingalov hats in yogurt. Chef-owner Serge Madikians, an Armenian from Iran, draws upon his heritage to offer an ever-changing menu.

Source: Washington Post April 13, 2023 16:03 UTC