Zhengyalov hats has become one of Artsakh brands. For a lot of people Zhengyalov hats is the first thing they do in Artsakh and some consider it can be delicious in Artsakh alone. Zhengyalov hats attracts also the attention of the tourists having visited Artsakh and most of them visit the central market of Stepanakert to try it.
We met Donara Gasparyan there. Mrs. Donara has been making Zhengyalov hats since 1991. She associates the beginning of her career with the very fight: “Back then there was no job, the movement had commenced already, I found this as an appropriate job for me.”
As compared with other products being sold in the market, Zhengyalov hats proceeds to be sold actively.
As stated by Donara Gasparyan, passiveness has been noticed solely during April War, but this year the interest towards Zhengyalov hats has increased. According to Mrs. Donara, Zhengyalov hats does not taste the same anywhere else as in her fatherland – Artsakh and she advises the ones wanting to try it to come to Artsakh and try it here: “The herbs here are tasty, a range of herbs exist here, but in Yerevan, for example, that variety does not exist, whatever exists is not tasty. It comes from our soil and water perhaps, ours is tastier for sure.”
As Mrs. Donara noticed, a lot depends on who makes that. Majority does not know how to make Zhengyalov hats actually and a lot depends on it: “There is no secret, the only secret is the herbs. All the procedure – 2 lamb’s ear, 2 beetroot leaves, 2 chickweeds, 3 sorrels, some 3 corianders and etc, it is made by 17 types of herbs, you put them all in one plate and it becomes tasty. But there are some people who come and say – I have taken 5 beetroot leaves, 1 coriander and 1 dill, we already know it is not going to be tasty for sure. Even for their family, it is better to spend money, if they take it, it will not be tasty. You also should put a small portion in one plate for it to be tasty.”
Ami CHICHAKYAN
