Armenian cuisine is rich in different types of food to suit all tastes. The fact that Armenia is a carnivorous country has in its cuisine an indispensable dish for vegetarians and especially vegans. Jengyal bread is an anytime food that is not only healthy but also filling. Evidence of Jengyalov bread dates back to ancient times. The simplicity of this dish is thought to describe its importance. It is thought that this dish was an integral part of the table of the poor or the salvation of the war-weary population.

Jengyalov bread is made on the territory of the Republic of Armenia in the Artsakh, Kapan and Goris regions of the Syunik area. One of the characteristics of the dish is that the herbs found in the dish are region-specific, i.e. they are found only in that region, and the plants that replace them do not have the same taste and smell to make the dish. 

Jengyalov bread, which means bread with green vegetables, is also called “penjyar bread” due to the presence of penjyar, nettle, in its composition, which, although it causes itching and irritation to the touch by humans, has healing properties. In Western Armenian, this dish is called “vegetable bread” because of the variety of green vegetables. Jengyal bread is made by old women who put all their strength and energy into it. 

Traditionally, only elderly women were allowed to make Jengyal bread, and the secrets of its manufacture were passed on to new brides or young girls who came to their homes. Making bread with Jengyal is considered a unique ritual, during which the whole family gathers around the fire and enjoys the “queen of the table”