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Armenian Herb Hand Pies (Zhingyalov Hats)

The most delicious Caucasian pastry — and easy to make! These Armenian herb-filled pies are winning fans everywhere and turning up on more and more tables. Pan-fried and packed with fresh herbs, they're a perfect balance of flavor, aroma, and wholesome goodness. Serve them on their own or alongside a main course.

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Armenian pies with greens
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 6 g
Fats 12 % 5 g
Carbohydrates 74 % 32 g
194 kcal
GI: 3 / 0 / 97
  • Make a firm dough from the flour and water. Sift the flour into a wide bowl, make a well in the center, and pour in the cold water and vegetable oil (use any neutral, odorless oil). Add salt. Knead until you have a smooth, springy, fairly stiff dough, roll it into a ball, wrap it in plastic, and let it rest for 20 minutes. While the dough rests, make the filling. Gather a generous mix of herbs. Rinse the fresh parsley, cilantro, basil, green onion, and dill well, then pat them dry with paper towels (or drain them in a colander for a while). A variety of herbs is ideal, but if you're missing one — or your family just doesn't care for it — leave it out and carry on. Once the herbs are dry, chop them roughly, season with salt and ground black pepper, and toss with a little vegetable oil. This herb mixture is your filling. Divide the dough into portions and roll each into a very thin round (about 1–2 mm thick), then mound the herb filling in the center of each. Fold the round in half and pinch the edges tightly to seal. Cook in a dry skillet — no oil — over medium heat until golden on both sides. Stack the finished pies on a plate, cover with a towel, and let them rest for about 15 minutes. Serve hot. These pies make a great light snack between meals, or a treat with a cup of fragrant tea. They're also a worthy stand-in for bread with soup or grilled dishes. Once you've made them a few times, feel free to mix it up — experiment with dipping sauces for a new flavor every time. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Coriander greens - 25  kcal/100g

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