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Zhingyalov Hats
Armenia
From the Nagorno-Karabakh region. The more herb varieties the better — some versions use up to 25.
Armenian herb flatbread — a thin dough filled with 10-20 fresh herbs including tarragon, coriander and sorrel, sealed and cooked on a dry griddle. The speciality of Artsakh region.
Prep
30 mins
Cook
10 mins
Difficulty
Medium
Calories
335 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gplain flour
200mlwarm water
1 tspsalt
500gmixed fresh herbs: tarragon, coriander, parsley, sorrel, spring onion, dill, chives, spinach
Method
1
Make a soft dough. Rest 30 minutes.
2
Finely chop all herbs and season with salt.
3
Roll dough thin. Cover one half with thick layer of herbs. Fold and seal.
4
Cook on a dry griddle 3-4 minutes each side.
Chef's Tip
Use as many herb varieties as possible — the complexity of the filling is the point.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.