Armenian Jingalov Hats - Heghineh Cooking Show

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta is lower in fat and calories while maintaining creaminess.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are often more cost-effective and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while vegetable oil is more budget-friendly.

spinach

🥗Healthier: arugula

💰Cheaper: collard greens

Arugula offers a peppery flavor, while collard greens are often less expensive.

Start by preparing the dough using 2 cups of flour and 1 cup of water, mixing until smooth.

Cover the dough with a cloth and let it rest for 30 minutes.

Finely chop 1 onion and a mix of fresh herbs including parsley and cilantro.

In a skillet, heat 2 tablespoons of olive oil and sauté the onion for about 3-4 minutes until translucent.

Add 2 cups of chopped spinach, chard, and kale to the skillet, cooking until wilted, about 2-3 minutes.

Stir in 1 cup of crumbled feta cheese, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to taste.

Divide the rested dough into 6 equal portions and roll each into a circle about 6 inches in diameter.

Place a generous amount of the filling mixture onto one half of each dough circle, about 1/3 cup per piece.

Fold the dough over the filling to create a half-moon shape and seal the edges by pressing down firmly.

Heat a 12-inch skillet over medium heat and add a little olive oil.

Cook each Jingalov Hat for 4-5 minutes on each side until golden brown and crispy.

Transfer the cooked Jingalov Hats to a plate and serve warm with a squeeze of lemon juice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens