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 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 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- Crumbled feta cheese (as much as you prefer)
- Oregano
- 2 tbsp melted butter
Ingredients for the Tomato Sauce
- 3–4 ripe tomatoes, grated
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- A small amount of finely chopped parsley
- A pinch of chopped thyme
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions for the Tomato Sauce
- Heat olive oil in a pot and sauté the onion and garlic for 2–3 minutes.
- Add the grated tomatoes, salt, pepper, paprika, and herbs.
- Simmer for 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 one 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. Add crumbled feta, oregano, and bell pepper slices on top.
- Bake for approximately 25 minutes, brushing the edges with melted butter 1–2 times during baking.
This peinirli with tangy feta, rich tomato sauce, and vibrant bell peppers is a true Mediterranean delight. The golden, buttery crust paired with the savory filling creates a dish that’s perfect for any occasion. Serve warm and enjoy the comforting flavors in every bite!
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