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.
Golden and crispy, with smoky bacon, gooey cheese, and tangy tomato sauce, these peinirli are a delicious treat for any occasion. Perfectly balanced with the sweetness of bell peppers, they’ll make every bite unforgettable. Serve warm and enjoy the hearty flavors of this Mediterranean delight!
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