Zhingyalov Hats (Ժենգյալով հաց) is an Armenian flatbread stuffed with aromatic herbs, typical of the Artsakh and Syunik regions.
This dish is particularly appreciated during the spring when wild herbs are abundant.
Traditionally, 10 to 20 varieties of fresh herbs are used, depending on seasonal availability.
Some of the commonly used herbs include:
Spinach
Cilantro
Parsley
Dill
Mint
Scallion
Green garlic
Chard
Nettle
Dandelion
Wild fennel
Young vine leaves
I used cilantro, the green part of the scallion, parsley, and mint.
Traditionally, Zhingyalov Hats is cooked on a convex surface called a “saj”. Alternatively, a non-stick pan or griddle can be used.
It is accompanied by natural yogurt, or tan (a yogurt-based drink) – as in my case – or red wine.
- Difficulty: Medium
- Cost: Cost-effective
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
- Cuisine: Armenian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups flour
- 7 tbsp warm water
- to taste salt
- 7 oz aromatic herbs (as above)
- to taste paprika
- to taste olive oil
- to taste pepper
Tools
- 1 Pan non-stick
Steps
In a large bowl, mix the flour with the salt.
Gradually add the warm water, kneading until smooth and elastic dough is obtained.
Cover the dough with a damp cloth and let it rest for about 30 minutes.
Wash all the herbs thoroughly and dry them.
Chop them finely and transfer them to a bowl.
Season with oil, salt, and pepper, mixing well.
Divide the dough into balls about 2 inches in diameter.
Roll each ball into a thin, oval-shaped sheet.
Spread the filling evenly in the center, leaving the edges free.
Fold the edges towards the center, sealing the filling well inside.
Flatten gently with your hands to even out the thickness and give an elongated shape.
Heat the cooking surface and cook each bread for about 2-3 minutes per side until golden brown.
FAQ (Frequently Asked Questions)
What is the recipe for Tan?
Tan (թան) is a refreshing Armenian yogurt-based drink, similar to Turkish ayran or Persian doogh.
Ingredients (for 2 glasses):
1 cup plain whole yogurt (preferably thick, like Greek)
1 cup cold water (you can increase if you want a thinner consistency)
Salt to taste (about 1/4 teaspoon)
Fresh mint leaves
Ice cubes (optional)
In a pitcher or bowl, mix the yogurt with the water until smooth and homogeneous.
Add the salt and mix well.
If you like, add chopped mint or let a few whole leaves infuse.
Serve cold, with or without ice.
What is the difference between tan and doogh?
Tan is simpler and thicker, while doogh is more fragrant, spiced, and sometimes sparkling.
Tan (Armenia)
Ingredients: yogurt, water, salt.
Sometimes with fresh or dried mint, but often plain.
Usually thicker than doogh.
Served very cold, even with ice.
Doogh (Iran)
Ingredients: yogurt, water, salt, and dried mint, often also basil or tarragon.
More commonly uses sparkling water or natural fermentation to make it slightly effervescent.
Generally more liquid than tan.
Can have a more tangy and aromatic flavor.
