Jingalov Hats (Lavash bread stuffed with herbs) – a Specialty from Artsakh (Karabagh)

After reading a recipe for Jingalov (Djingialov) Hats in the AGBU cookbook, “Flavors with History – Armenian Cuisine”, I thought it might be interesting to try. It’s another Lenten-appropriate (vegan) recipe, and a reminder that it’s springtime.

With the bounty of fresh herbs currently available in our local farmers’ markets, gathering the necessary filling ingredients was no problem.

One source suggested using 20 different herbs, another said as many as 40 could be added to this bread.
20? 40? Really?? Well, I suppose you could, but that sounds like herbal overkill to me.

Creativity is key. Mix-and-match your favorite herbs; there are no set rules with this recipe. Use what’s available in your area, and what herbs you enjoy.

Wanting to be able to taste the individual herbs with each bite, I limited my herb selection to 5 – mint, tarragon, cilantro, thyme, and sage. (I understand that I violated a rule in this “no rules” recipe, by adding thyme to the mix. What can I say?)

To learn more about Jingalov Hats, read what my friend, Lena Tashjian, author of The Vegan Armenian Kitchen cookbook, has to say on this subject.

For the record, it is highly recommended to eat Jingalov Hats while sipping a good red wine.


Jingalov Hats

A Lenten-appropriate (vegan) recipe for homemade lavash bread stuffed with fresh herbs.
Course Appetizer, Side Dish, Snack
Prep Time 45 minutes
Cook Time 20 minutes
Servings 4 loaves


  • Technically, it's best to cook this on a tonir, but since we don’t own one, and never will, I used a 12-inch non-stick skillet coated with vegetable spray, and prepared it on the stove top. One source recommended cooking this on a preheated, inverted wok over a gas stove. So, if you have a wok – and – a gas stove, that could be an option.


Herb Filling

  • 3 cups assorted fresh herbs like mint, parsley, cilantro, sage, thyme, rosemary, oregano, savory, dill, etc.
  • Kosher salt to taste
  • 1 drizzle olive oil

Dough Ingredients

  • 3 cups flour
  • ¼ tsp salt
  • 1 Tbsp olive oil
  • 1 cup water


Herb Instructions

  • Wash and spin-dry or towel-dry the herbs.
  • Coarsely chop the herb assortment, and sprinkle with salt to taste, but don’t over-do it. Add a drizzle of olive oil. Mix together.
  • Set aside until ready to use.

Dough Instructions

  • Mix together flour, salt, oil and water to form a dough. If the dough seems too dry, add a bit more water. If the dough is too sticky, add a little more flour at a time.
  • Knead until dough is smooth.
  • Divide dough into 4 equal-sized balls.
  • On a very well-floured work surface, roll each ball into a very thin circle or rectangle – as though you were making lavash. The shape tends to be more rustic than uniform.

Assembling and Cooking Instructions

  • Place enough of the herb filling to almost cover one of the circles. Do not spread it all the way to the edge of the dough.
  • Fold the dough over the herb mixture, pinching the dough closed. Gently re-roll the dough to secure the herbs into the dough.
  • Coat a large non-stick skillet with vegetable spray, and bring to a medium to medium-high heat.
  • Place filled dough in skillet and cook on until brown spots appear on the dough’s surface. Carefully flip and cook on the second side.   


Please Note: If the dough is rolled too thick or if it isn’t cooked long enough, the inner part will be doughy. This is a tricky balance that requires practice.
To Serve: As an appetizer, cut into portions, and eat with your hands – OR – eat the entire piece yourself. Don’t forget the red wine!

View Comments

  • dear Lena Tachdjian,
    the jingalov hats is never cooked in tonir. have you heard about SAJ???? it's like a bulging tray, on the fire. so as you have prepared it on a non-stick pen, it's wonderful.
    the people of Artsakh used to put HONACHIR (dried Cornus) or GSOKHUR (Berberis vulgaris) in it. you can add some sumak instead of them to give some sour taste.

  • Dear Lena,
    thank you for adding "Jingyalov hats" to the cooking book!
    I am from Artsakh and live in Washington DC. You blog helped me to explain to my colleagues how I made it myself. I made my own Jingyalov hats for the first time yesterday and it turned out rather well.
    I have seen my mom and my grandmas cooking it many times, but I have never tried it myself.
    For the greens I used spinach, chervil, kale, chard (green part of red beets), cilantro, sorrel, green and yellow onions. And instead of "saj" which is usually made from cast iron I used my big cast iron pan.

  • Thank you for keeping Armenian culture alive. I use spinach instead of sorrel and lemon juice.

  • I cook them on a pre-heated griddle with nothing on it and they never stick. They come out looking like the picture.

Recent Posts

Easter Menu Planning? Look no further!

  I don’t know about you, but in our family, we’re all about tradition when…

4 months ago

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

6 months ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

7 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

8 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

1 year ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

1 year ago

This website uses cookies. find out more.