A thin flatbread stuffed with a mixture of over a dozen wild herbs and greens, cooked on a dry griddle. This iconic dish from Artsakh celebrates the extraordinary biodiversity of Armenian mountain meadows.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Make a simple dough with flour, water, salt, and olive oil. Knead for 5 minutes until smooth. Rest covered for 20 minutes.
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2
Wash, dry, and very finely chop all the greens and herbs. Traditionally at least 7-10 different greens are used. Season with salt and pepper.
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3
Divide dough into 12 pieces. Roll each into a thin circle about 20cm in diameter.
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4
Place a generous mound of mixed chopped greens on one half of each circle. Fold over and press edges firmly to seal.
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5
Cook on a dry hot griddle or skillet for 3-4 minutes per side until golden brown spots appear and the bread is cooked through.
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6
Brush with butter immediately upon removing from the griddle. Stack and serve hot with yogurt or buttermilk on the side.
Did You Know?
Traditional jingalov hats recipes from Artsakh call for up to 20-50 different wild herbs and greens, many of which grow only in the meadows and forests of that specific region.
Chef's Notes
Equipment Tips
- large mixing bowl
- rolling pin
- flat griddle or skillet
- sharp knife
Garnishing
butter glaze
Accompaniments
yogurt, buttermilk, pickled vegetables
The Story Behind Жинhats
Jingalov hats is the signature dish of Artsakh (Nagorno-Karabakh), where it was traditionally made each spring when mountain meadows burst with dozens of wild herbs and greens. Women would forage for the specific combination of plants, and each family had their own preferred blend. The dish represents the deep Armenian connection to the land and its wild bounty. In recent years, it has become a symbol of Artsakh Armenian identity and cultural resilience, with festivals dedicated to its celebration.
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