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Peinirli with Ground Beef
Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk and gradually pour in the water while kneading until you have a soft, pliable dough that doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rest in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 350 g ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, finely chopped
- Salt
- Pepper
- Sweet paprika
- 1 cinnamon stick
- 90 g water
- Olive oil
- 2 tbsp melted butter
- 2–3 tbsp melting cheese per peinirli (e.g., mozzarella or gouda)
Instructions for the Filling
- Heat olive oil in a pot and sauté the onion and garlic for 2–3 minutes.
- Add the ground beef and cook until it changes color.
- Stir in the water, salt, pepper, cinnamon stick, paprika, and tomatoes.
- Simmer over medium heat for 30–35 minutes until the beef is tender and the liquids are absorbed.
- Remove the cinnamon stick, turn off the heat, and let the filling cool for about 10 minutes.
Assembling and Baking the Peinirli
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll them out into elongated shapes. Place them on the baking tray.
- Spread 3–4 tablespoons of the ground beef filling on each piece of dough and top with melting cheese.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Bake for approximately 25 minutes, brushing the dough with melted butter 1–2 times during baking.
Peinirli with Chicken Mince
Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk, then gradually pour in the water while kneading until the dough is soft and pliable, and doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 350 g ground chicken
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, finely chopped
- Salt
- Pepper
- Sweet paprika
- 1 cinnamon stick
- 80–90 g water
- Olive oil
- 2–3 tbsp melting cheese per peinirli (e.g., mozzarella or gouda)
Instructions for the Filling
- Heat olive oil in a pot and sauté the onion and garlic for 2–3 minutes until fragrant.
- Add the chicken mince and cook until it changes color.
- Stir in the water, tomatoes, salt, pepper, paprika, and cinnamon stick.
- Simmer over medium heat for 30–35 minutes until the chicken is tender and the liquid is absorbed.
- Remove from heat, discard the cinnamon stick, and let the mixture cool for about 10 minutes.
Assembling and Baking the Peinirli
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each ball into an elongated shape. Place them on the baking tray.
- Spread 3–4 tablespoons of the chicken mince filling onto each dough piece and top with melting cheese.
- Fold and pinch the edges of the dough to create boat-like shapes.
- Bake for approximately 25 minutes, brushing the dough with melted butter 1–2 times during baking.
Peinirli with Feta, Melting Cheese, Olives, and Sausage
Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk and gradually pour in the water while kneading until you have a soft, pliable dough that doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 80 g melting cheese (e.g., mozzarella or gouda) per peinirli
- 80 g crumbled feta cheese per peinirli
- 8 pitted olives per peinirli
- 7–8 sausage slices per peinirli
- 2 tbsp melted butter
Instructions for the Filling
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each ball into an elongated shape. Place them on the baking tray.
- Spread crumbled feta cheese along the base of each dough piece. Add the olives, melting cheese, and sausage slices on top.
- Fold and pinch the edges of the dough to create boat-like shapes.
- Bake for approximately 25 minutes, brushing the dough with melted butter 1–2 times during baking.
Peinirli with Bacon
Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk and gradually pour in the water while kneading until you have a soft, pliable dough that doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 3 tbsp homemade tomato sauce per peinirli
- 1 red bell pepper, sliced
- 2 strips of bacon per peinirli
- Melting cheese
Ingredients for the Tomato Sauce
- 2–3 ripe tomatoes, grated
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- A small amount of parsley, finely chopped
- Oregano
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions for the Tomato Sauce
- Heat olive oil in a pan and sauté the onion and garlic until softened.
- Add the grated tomatoes, parsley, oregano, salt, pepper, and paprika.
- Simmer for 10–15 minutes, stirring occasionally, until the liquid from the tomatoes has reduced. Set aside.
Assembling and Baking the Peinirli
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each ball into an elongated shape. Place them on the baking tray.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Spread the tomato sauce on the base of each dough boat, then add the melting cheese, sliced bell pepper, and bacon strips.
- Bake for approximately 25 minutes, brushing the edges with melted butter 1–2 times during baking.
Peinirli with Tomato, Feta, and Salami
Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk, then gradually pour in the water while kneading until the dough becomes soft and pliable, and doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 4–5 tomatoes, finely chopped
- 300 g crumbled feta cheese
- 3 slices of salami per peinirli (air-dried salami recommended)
- 80 g melted butter
Instructions for the Filling
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each one into an elongated shape. Place them on the baking tray.
- Spread the chopped tomatoes on the base of each dough piece, followed by crumbled feta cheese, and top with salami slices.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Bake for approximately 25 minutes, brushing the edges with melted butter 1–2 times during baking.
