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.
Delightfully crispy on the outside and packed with flavorful chicken mince and gooey melted cheese, these peinirli boats are a satisfying comfort food. Perfect for a family dinner or a gathering with friends, they bring the rich, hearty flavors of Mediterranean cuisine to your table. Enjoy every bite!
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