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.
This peinirli is a celebration of earthy mushroom flavors paired with the richness of melted cheese. Perfectly golden and buttery, it’s a comforting treat that’s as satisfying as it is elegant. Serve warm and savor the harmonious blend of textures and tastes!
