Fried Pies with Greens (Jengyal Hatz)
Baking and Desserts | Armenian cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
6
Description
For this dish, you need wild herbs, which are often found only in certain regions. Of course, in urban settings, you can use dill, parsley, basil, or marjoram.
Ingredients
- Wheat Flour - 28.2 oz
- Water - 2 glasses
- Salt - to taste
- Herbs - 2 bunches
- Ghee - 1 tablespoon
- Onion - 1 piece
Step by Step guide
Step 1
Mix flour, salt, and cold water to form a stiff dough. Cover it and let it rest for 20–30 minutes, then cut it into pieces and roll out thin circles with a diameter of 12–15 cm.
Step 2
Prepare the filling: remove the tough stems from the herbs and chop the leaves. Slice the onion into very thin half-rings and sauté over medium heat in a saucepan with 1 tablespoon of clarified butter until soft, about 3–4 minutes.
Step 3
Remove from heat and let it cool. Add the herbs to the saucepan and stir.
Step 4
Place the chopped herbs on one half of the dough circle, season with salt and pepper, and immediately fold the dough over to form a half-moon, taking care to prevent the juice from the herbs from getting on the edges.
Step 5
Sear in a dry, well-heated skillet without oil for 2 minutes on each side.
Step 6
Serve drizzled with melted butter, alongside cold buttermilk, matsoni, or yogurt.
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