The New York Times Covers 'Jengyalov Hatz'

The prestigious American publication The New York Times has prepared an article about 'Jengyalov Hatz'. The author informs that the signature bread of the Artsakh cuisine will now be produced and sold in the USA.

The article states that in the establishment opened in 2019, up to 100 pieces of 'herb bread' are baked every day. The publication also mentions that the origin of this dish is in Nagorno-Karabakh.

“The bread is filled with about 10-20 types of different herbs and wild plants. Many of them grow only in Nagorno-Karabakh (for example, the tangled grass or the beloved plant), and they cannot be found in Los Angeles,” the publication notes.