Armenian Zhingyalov Khats

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make Armenian Zhingyalov Khats? Prepare your food. First for the test. Take refined, odorless oil for it. Water - good, from a filter or bottle.

2. STEP 2

   

   How to make the dough? Take a deep bowl, sift flour and salt into it. Sifting will not only remove possible debris, but will also saturate the flour with oxygen, which will make products made from it better.

3. STEP 3

   

   Pour water and vegetable oil into flour. The latter will make the dough more elastic.

4. STEP 4

   

   Start kneading. Mix first with a spoon, then with your hands. For convenience, you can place it on a table sprinkled with flour.

5. STEP 5

   

   Knead the dough until smooth and homogeneous. It should remain soft. Wrap it in film and leave it on the table for 30 minutes.

6. STEP 6

   

   How to make the filling? Take a lot of greens: green onions, lettuce, sorrel, dill, spinach, nettle, parsley, cilantro, and beet tops are suitable. The bigger, the better.

7. STEP 7

   

   Sort the greens, remove too coarse petioles, wash, then dry well with a towel. Finely chop each type of greenery.

8. STEP 8

   

   Most of the greens and herbs included in the filling should be neutral in taste. And there are fewer herbs with a pronounced aroma and taste. And cilantro must be present. Of course, the proportions of the filling components can be varied and selected according to your preference. You can experiment and choose the best options.

9. STEP 9

   

   Pour the chopped greens into a large container and mix well.

10. STEP 10

    

    Divide the rested dough into pieces of approximately 60 grams, roll them into balls. Be sure to cover the workpieces with a towel to prevent them from getting windy. I got 12 pieces.

11. STEP 11

    

    On a well-floured surface, roll out each bun into a very thin round cake.

12. STEP 12

    

    Place 2 portions of the filling in a separate cup, add 2 tablespoons of vegetable oil, salt, and stir. There is no need to salt the entire filling at once so that the greens do not release juice.

13. STEP 13

    

    Place a portion of the filling on the rolled out dough, leaving 3-4 cm from the edges. There should be a lot of filling; when frying, it will greatly decrease in volume.

14. STEP 14

    

    Raise the edges of the flatbread towards the middle and pinch.

15. STEP 15

    

    Without reaching the end, press the “pie” a little with your hands so that the air comes out, and pinch until the end.

16. STEP 16

    

    Fry Zhingyalov Khats on both sides in a dry frying pan over medium heat until golden brown.

17. STEP 17

    

    The bread cooks very quickly, so be sure to keep an eye on the process while rolling out other tortillas and stuffing them with herbs.

18. STEP 18

    

    Fold the finished Zhingyalov Khats into a pile. Serve hot. Bon appetit!

Comments on the recipe

Maystin

22.09.2023

4.8

Today I prepared Armenian Zhingyalov Khats. The recipe attracted me with the abundance of different greens in the nachik, and I love greens! For these amazingly delicious flatbread pies, I used nettle, celery, dill, beet tops, quinoa and sorrel. I washed everything well, dried it and chopped it with a knife. For aroma and taste, I decided to add a clove of garlic. I grated it on a fine grater. I fried the Armenian Zhingyalov Khats as described by the author. What pleasantly surprised and pleased me was that the finished pie has a juicy filling, while the juice is “sealed” inside and does not leak out. Everyone at home appreciated my efforts, everyone liked it and asked for more! Julia, thank you very much for the recipe!

Elisa Helga

22.09.2023

4.7

I tried to cook flatbreads with herbs (sorrel, green onions, dill and parsley) in a frying pan. Quite tasty.

karina karina

22.09.2023

4.7

I ate Zhingyalov hats in Artsakh, now I cook it in Ukraine. My daughter calls it “vegan chebureks”))) I bake Armenian lavash from the same dough.