Looking back at my childhood in Ukraine, I realize how fortunate I was to have been exposed to such a diverse and vibrant array of culinary cultures, from the exotic flavors of Uzbekistan to the lively dishes of Armenia. In retrospect, my connection to these foreign cultures was perhaps the only positive aspect of growing up in the newly emerged country, fresh from the USSR’s collapse. Like many families in post-Soviet Ukraine, my parents could not afford to travel abroad, so instead, we explored the world through the dishes we made together in our little kitchen.
My mother was always eager to try new dishes and experiment with different flavors. She often asked people for their recipes, especially if it was for a cuisine she had not yet tasted. Remarkably, little has changed since then; my mom still has an insatiable appetite for exciting food. Therefore, it’s no surprise that I became an adventurous eater from a very young age, never refusing to try new dishes from various culinary destinations. So when my mom discovered jingalov hats, a traditional Armenian flatbread bursting with fresh spring greens and herbs, it was a joyful moment for little me. One of my mom’s Armenian friends prepared it for us, and I was instantly hooked. The combination of flavors in jingalov hats was unlike anything I had tasted before. Every bite of that savory flatbread was stuffed to the brim with a mouthwatering medley of fragrant herbs, like parsley, cilantro, dill and scallions. With the first bite, I was transported to an herb-filled wonderland that made me feel like I was dancing in a meadow.
Now that I live in the United States, making jingalov hats has become a way for me to reconnect with my childhood culinary memories and share my love for this splendid dish with others. Traditionally, this flatbread is made with just the herbs and greens, but I like adding a handful of briny feta cheese for extra oomph. This feta-loaded version of jingalov hats has become a staple in my kitchen, and whenever I serve it to my friends and family, I am met with appreciation and awe. It’s a dish that has the power to transport you to a different time and place, a dish that reminds you of the importance of tradition and the beauty of simplicity. Every time I make it, I am filled with a sense of pride and joy. It’s a beautiful representation of Armenian cuisine and food’s power to unite people. Print
Jingalov Hats with Spring Greens
Now that I live in the United States, making jingalov hats has become a way for me to reconnect with my childhood culinary memories and share my love for this splendid dish with others. Traditionally, this flatbread is made with just the herbs and greens, but I like adding a handful of briny feta cheese for extra oomph. This feta-loaded version of jingalov hats has become a staple in my kitchen, and whenever I serve it to my friends and family, I am met with appreciation and awe. It’s a dish that has the power to transport you to a different time and place, a dish that reminds you of the importance of tradition and the beauty of simplicity. Every time I make it, I am filled with a sense of pride and joy. It’s a beautiful representation of Armenian cuisine and food’s power to unite people.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
FOR THE DOUGH:
1 1/2 cups all-purpose flour plus more for dusting
1/2 cup lukewarm water
1 tablespoon neutral oil
1 teaspoon salt
FOR THE FILLING:
6 cups spring greens and herbs (lettuce, spinach, nettle, kale, cilantro, parsley, green onion, mint, dill, etc.), chopped and firmly packed
8 ounces feta cheese, crumbled
1 tablespoon neutral oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
Instructions
Mix the dough: Sift the flour into a bowl, sprinkle with 1 teaspoon salt, add oil and gradually add water. Oil will make the dough more elastic. Start mixing the dough until it comes together. Then lightly dust the working surface with some flour and transfer the dough. Knead it with your hands until you get a smooth and elastic dough, about 5 minutes. Shape it into a ball and transfer it back to the bowl. Cover with plastic wrap and let rest for 30 minutes.
Make the filling: Meanwhile, mix the chopped herbs with oil, and season with salt, black pepper and cayenne. Set aside.
Roll out the dough: Divide the dough into 4 equal parts, and roll each one into a ball. Cover the balls with a kitchen towel and let them rest for 5 to 10 minutes. Working 1 ball of dough at a time, roll it into a very thin oval disk. It should be tortilla-like thin.
Assembly: Evenly spread ¼ of the herb mix over the dough, leaving about 1 inch around the edge. Top with ¼ of the feta crumbs. Carefully bring 2 opposite sides of the dough together and pinch them firmly to seal all the way and shape into a boat-like flatbread. Gently press the hat with your palms to flatten it and release the air inside. Repeat with the remaining dough.
Cook the Jinglav Hats: Heat a large, heavy-bottomed frying pan over medium-high. Lower the heat to medium and fry 1 flatbread at a time on a dry skillet, until it gets dark brown blisters, about 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining flatbread. Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: pan-fried
- Cuisine: Armenian
Nutrition
- Serving Size: 4
Keywords: jingalov hats
