Жинhats — Print Recipe — The Culinary Codex

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.

Ingredients

3 cups flour
1 cup warm water
1 tsp salt
2 tbsp olive oil
Mixed greens (about 1kg total): spinach, sorrel, cilantro, parsley, dill, chives, chard, dandelion greens, purslane, beet greens, green onions
1 green pepper, finely chopped
1 hot pepper, finely chopped
Salt and pepper
3 tbsp butter for cooking

Instructions

1 Make a simple dough with flour, water, salt, and olive oil. Knead for 5 minutes until smooth. Rest covered for 20 minutes.
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.
3 Divide dough into 12 pieces. Roll each into a thin circle about 20cm in diameter.
4 Place a generous mound of mixed chopped greens on one half of each circle. Fold over and press edges firmly to seal.
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.
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.