Recipe

Asia → 🇦🇲 Armenia → Yerevan
Zhingyalov Hats
Armenian · medium · serves 4
prep 30 min · cook 20 min
~443 cal · 21g protein · 89g carbs · 2g fat (estimated, per serving)
🍽️
Thin flatbread stuffed with green herbs
🇦🇲 Yerevan
Zhingyalov hats is a beloved Armenian flatbread, especially of Artsakh, packed with a generous mix of finely chopped herbs and wild greens — often a dozen or more kinds — folded into thin dough and griddled until blistered. Vegan, fragrant, and green through and through, it is eaten any time, breakfast included.
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Ingredients
Serves 4 —
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3 cups flour
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6 cups mixed herbs and greens (spinach, chard, dill, cilantro, scallion), finely chopped
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3 tbsp olive oil
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1 lemon
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to taste salt
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as needed water
Instructions
1
Make a soft dough with the flour, a little oil, salt, and water; rest 20 minutes.
2
Toss the chopped greens with olive oil, lemon, and salt.
3
Roll the dough thin, pile greens on one half, and fold and seal into a flat parcel.
4
Griddle on both sides until blistered and the greens soften.
5
Cut into pieces and serve warm.
Yerevan / Artsakh tradition.
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🌏 While it simmers — know your destination
📍
Yerevan. The pink city, where autumn means stuffing a whole pumpkin.
🗺️
Armenia. Ancient highland kitchens of apricot, lavash, and pomegranate.
🌍
Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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