Fried pies with greens (Zhengyalov hats)
6 servings
60 minutes
Jengyalov hats is a traditional Armenian dish from Nagorno-Karabakh. These pastries with greens are famous for their thin, crispy dough and juicy aromatic filling made of various herbs. Preparation requires patience as each pastry is hand-pinched to preserve the freshness of the filling. The taste of jengyalov hats is harmonious—the slight acidity of the greens complements the sweet onion and spicy seasonings. Frying in a dry pan gives them a light smokiness, while brushing with melted butter makes them soft and even more fragrant. This dish is traditionally served with matsoni, yogurt, or sour milk, adding special freshness and contrast to the flavor. Jengyalov hats is not just a treat but a whole ritual that brings family and guests together at one table.
1
Knead a stiff dough from flour, salt, and cold water, cover it, let it rest for 20-30 minutes, then cut into pieces and roll out thin circles with a diameter of 12-15 cm.
- Wheat flour: 800 g
- Water: 2 glasss
- Salt: to taste
2
Prepare the filling: remove the tough stems from the greens, chop the leaves. Slice the onion into very thin half-rings and sauté in a saucepan with 1 tablespoon of melted butter over medium heat until soft, about 3-4 minutes.
- Fresh herbs: 2 bunchs
- Onion: 1 piece
- Clarified butter (ghee): 1 tablespoon
3
Remove from heat, let cool. Add greens to the saucepan and mix.
- Fresh herbs: 2 bunchs
4
Place chopped greens on half of the dough circle, season with salt and pepper, and immediately seal the kuftas in a semicircle shape, trying to ensure that the juice from the greens does not reach the edges.
- Fresh herbs: 2 bunchs
- Salt: to taste
5
Roast in a dry, well-heated pan without oil for 2 minutes on each side.
6
Serve, greased with melted butter, along with cold buttermilk, matsoni, or yogurt.
- Clarified butter (ghee): 1 tablespoon
