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Peinirli with Cheese, Sausage, and Egg
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
- Melting cheese (as much as desired for each peinirli)
- 5–6 sausage slices per peinirli
- 1 egg 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 one into an elongated shape. Place them on the baking tray.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Fill each dough boat with melting cheese and sausage slices, leaving space in the center for the egg to be added later.
- Bake for 25 minutes, brushing the edges with melted butter 1–2 times during baking.
- Ten minutes before the baking time is up, remove the tray from the oven and carefully crack one egg into the center of each peinirli. Return to the oven and bake until the eggs are set.
Peinirli with Cheese and Pastirma
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.
- 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
- 2 slices of pastirma per peinirli
- 80 g cream cheese per peinirli
- 60 g shredded melting cheese per peinirli
- 2 tbsp melted butter
Instructions for the Filling
- In a bowl, mix the shredded melting cheese, cream cheese, and half of the pastirma, chopped into small pieces.
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 one into an elongated shape. Place them on the prepared baking tray.
- Spread the cheese and pastirma mixture onto the base of each dough piece. Top with the remaining pastirma, cut into pieces.
- 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.
Peinirli with Mushroom 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 bowl, mix the flour, yeast, salt, and olive oil.
- Add the milk, then gradually pour in the water while kneading until you achieve a soft, pliable dough that doesn’t stick to your hands.
- Cover the bowl with a towel and let it rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 200 g mushrooms, finely blended per peinirli
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp olive oil
- 1 ripe tomato, finely chopped
- 40 g wine
- Salt
- Pepper
- Sweet paprika
- 50 g melting cheese per peinirli
- 2 tbsp melted butter
Instructions for the Filling
- Heat the olive oil in a saucepan and sauté the onion and garlic for 2–3 minutes.
- Add the blended mushrooms and sauté for another 2–3 minutes before deglazing with wine.
- Add the tomato, salt, pepper, and paprika. Cook for 10–15 minutes until all the liquids are absorbed.
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 one into an elongated shape. Place them on the prepared tray.
- Spread 3–4 tablespoons of the mushroom filling on the base of each 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 edges with melted butter 1–2 times during baking.
Pita with Sausages and Yogurt
Flatbread Dough
Ingredients
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Preparation
- Sift the flour into a bowl, create a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually add the lukewarm water while kneading until the dough is soft and non-sticky.
- Cover the dough with a towel and let it rise for 1 hour.
- Divide the dough into 4 or 5 portions, depending on the desired pita size.
- Roll out each portion with your hands or a rolling pin and sprinkle with a few drops of olive oil.
- Cook the flatbreads in a non-stick pan for 3-4 minutes on each side.
- Keep them warm until ready to assemble.
Ingredients
For the Sausages
- 5 medium-sized sausages (or cut larger ones to desired size)
For the Potatoes
- 1 potato per pita
- Olive oil for frying
For the Filling
- 4-5 tomato slices per pita
- 3-4 onion slices per pita
- 4-5 arugula leaves per pita
- 1 tbsp yogurt per pita
- Salt
- Sweet paprika
Preparation
For the Sausages
- Halve the sausages to ensure even cooking.
- Heat a non-stick pan over high heat without adding oil; the sausages will release their own fat.
- Cook the sausages to your desired level of doneness, turning occasionally.
For the Potatoes
- Peel and wash the potatoes.
- Cut them into rectangular slices suitable for frying.
- Heat olive oil in a pan and fry the potatoes until golden brown.
Assembling the Pita
- Lay the flatbreads on plates.
- On each flatbread, layer the fried potatoes, tomato slices, sausages, onion slices, arugula leaves, and yogurt.
- Sprinkle with sweet paprika and a pinch of salt.
- Serve warm and enjoy!
Flatbread with Beef Patty and Yogurt
Flatbread Dough
Ingredients:
- 500 g all-purpose flour
- 1/2 packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each flatbread
Instructions:
- Sift the flour into a bowl and create a well in the center. Add the yeast, salt, vinegar, and sugar.
- Gradually add the water, kneading until a soft dough forms that doesn’t stick to your hands.
- Cover with a towel and let it rise for 1 hour.
- Divide the dough into 4-5 pieces, depending on the desired size of the flatbreads.
- Roll out each piece with your hands or a rolling pin and drizzle a few drops of olive oil on top.
- Cook each flatbread in a non-stick pan for 3-4 minutes on each side.
- Keep the flatbreads warm until ready to serve to maintain their softness.
Ingredients:
For the Beef Patties:
- 500 g ground beef
- 4 slices stale bread, soaked and squeezed
- 2-3 tbsp finely chopped parsley
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 1/2 tsp cinnamon
- 1 egg
- Salt
- Pepper
- Oregano
- 2 tbsp vinegar
- 2 tbsp olive oil
For the Potatoes:
- 5 medium potatoes
- Olive oil for frying
For Garnishing Each Serving:
- 1 medium fried potato
- 3-4 tomato slices
- 3-4 onion slices
- 4-5 arugula or lettuce leaves
- 1 tbsp yogurt
- Salt
- Sweet paprika
Instructions:
For the Beef Patties:
- Place the ground beef in a bowl and drizzle with vinegar.
- Add the remaining ingredients and knead for about 10 minutes until the mixture is fluffy.
- Cover the bowl and refrigerate for 2 hours.
- Remove from the fridge, knead for 2-3 minutes, and shape into patties of your preferred size.
- Heat a grill pan over medium heat without adding any fat and cook the patties for about 4-5 minutes on each side.
For the Potatoes:
- Peel and cut the potatoes into long rectangular pieces.
- Heat the olive oil in a pan over high heat and fry the potatoes until golden brown.
- Remove with a slotted spoon and drain on kitchen paper.
To Assemble:
- Place each flatbread on a plate.
- Add a layer of fried potatoes, followed by a beef patty, onion slices, tomatoes, arugula leaves, a dollop of yogurt, and a sprinkle of paprika.
- Lightly salt and serve warm.
