Zhingalov khats, a flatbread with a variety of fresh herbs, is a specialty from Nagorno-Karabakh (literally, it means bread with herbs in Armenian). If you ever visit the market in Stepanakert, you can taste the real deal made fresh in front of you. The flatbread is supposedly made with 7 fresh herbs (some other sources online said 8, 9, or 27), one or two of which are obligatory (which ones, we don’t know). The dough is rolled out, chopped herbs are placed on top, the sides are folded over and the whole thing is rolled out again before being cooked on a griddle. This link gathers most of the information one can find on zhingalov khats.
Unfortunately, that might be your only chance to do so: my Internet and cookbook searches didn’t return a single recipe for zhingalov khats! To further complicate the matter, the name of the dish is transliterated in different ways, such as zhengyalov hac or jingalov hats.
But finally, my dear Caucasian foodies, the wait is over. I am proud to offer you what I would modestly call the first ever written recipe for zhingalov khats, an undeniable cornerstone in the little-known culinary heritage of Nagorno-Karabakh! It may not contain 27 or even 7 herbs, but it’s pretty good all the same. In fact, the tighter flavor profile will even help one recognize what’s in it, which is a big plus in my opinion. It also doesn’t follow the absurd diet restrictions that go with fasting for lent, and this makes it even tastier. Butter makes everything tastier, and nobody should tell you when to eat it and when not to.
The dough is identical to a lavash dough, the main difference being that it needs to be cooked longer. You can enjoy your zhingalov khats as a hot snack with a little bit of butter, or serve them with kebabs.