Jengyalov Hatz is an Armenian stuffed flatbread that is filled with a variety of greens and herbs. There are several different recipes available online for making Jengyalov Hatz, including ones from the New York Times Cooking, Saveur, Oldways, and Lavash.
The basic recipe typically involves making a simple dough from flour, salt, and lukewarm water, which is then filled with a mixture of finely sliced greens and herbs. The flatbread is then cooked on a cast-iron griddle or pan until golden brown and crispy.
Some recipes recommend using a blend of herbs and greens, such as dill, green onions, parsley, cilantro, and spinach, while others suggest using sweet paprika, red pepper flakes, and lemon juice to add flavor to the filling. Overall, Jengyalov Hatz is a delicious and healthy snack that is perfect for anyone looking to try something new and flavorful.
- Jengyalov Hatz cooking.nytimes.com
- Jengyalov Hatz www.saveur.com
- Jengyalov Hatz oldwayspt.org
- Jengyalov Hatz www.lavashthebook.com
Here’s our recipe for Jengyalov Hatz:
- For the dough:
- 3 cups of flour
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of baking powder
- 1 cup of warm water
- For the filling:
- 1 bunch of spinach
- 1 bunch of parsley
- 1 bunch of cilantro
- 1 bunch of dill
- 1 onion, finely chopped
- 3-4 cloves of garlic, finely chopped
- Salt and pepper, to taste
- Olive oil
- Start by making the dough. In a large mixing bowl, combine the flour, salt, sugar, and baking powder. Gradually add the warm water, kneading the dough until it becomes soft and elastic. Cover the dough and let it rest for about 30 minutes.
- While the dough is resting, prepare the filling. Wash and chop the spinach, parsley, cilantro, and dill finely. Add the chopped onion and garlic, and season with salt and pepper to taste. Mix well and set aside.
- After 30 minutes, divide the dough into 8-10 equal parts. On a floured surface, roll out each part into a thin circle.
- Spread a generous amount of the filling mixture over the dough circle, leaving a small border around the edges. Fold the dough over the filling and press the edges together to seal.
- Heat a large skillet over medium-high heat. Brush the skillet with olive oil and place the Jengyalov Hatz on it. Cook for about 2-3 minutes on each side, or until golden brown.
- Repeat with the remaining dough and filling.
- Serve hot, garnished with fresh herbs and a dollop of plain yogurt, if desired.
Enjoy your delicious Jengyalov Hatz!
by Vigen Avetisyan
Photo by: Armenians And Armenia