Zhengyalov-khats with matsoni
8 servings
50 minutes
Jengyalov hats with matsuni is a traditional Armenian dish that embodies the richness of Caucasian cuisine. Its origins trace back to Artsakh, where this dish has been considered a symbol of hospitality for centuries. The crispy dough filled with a fragrant mixture of fresh greens—spinach, sorrel, tarragon, dill, and cilantro—creates a unique blend of flavors. The light acidity of matsuni adds extra tenderness, while baking on a stone slab gives it a special character. Jengyalov hats is perfect as a standalone dish or as an accompaniment to a meal, especially with matsuni. It is not just food; it reflects traditions passed down through generations and offers a flavorful journey through ancient Armenian lands.
1
Mix the flour with matzun and salt, add water. Let it rest for 30 minutes.
- Wheat flour: 1200 g
- Matsoni (yoghurt): 300 ml
- Salt: to taste
- Water: 800 ml
2
The filling is prepared separately from coarsely chopped greens with a small amount of vegetable sunflower oil (20 ml). Salt and pepper to taste.
- Fresh spinach leaves: 80 g
- Sorrel: 80 g
- Cilantro: 80 g
- Tarragon: 80 g
- Dill: 80 g
- Spring onion: 80 g
- Sunflower oil: 120 ml
- Ground black pepper: to taste
- Salt: to taste
3
Roll out the dough (60 g) into an oval shape. Place the filling in the center and fold the edges together, pressing lightly with your hand to shape it into an oval. Bake on a stone plate or in a pan on both sides for about 15 minutes. Serve with matzun.
- Wheat flour: 1200 g
- Matsoni (yoghurt): 300 ml
