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Recipe Category / Savory pies and Tarts
Member's Recipe:

Member's Recipe

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Peinirli – is made up of 2 words “peinir” meaning cheese and “li” meaning pie in Turkish! The authentic Pontian peinirli is made only with flour, water, salt, cow’s butter and feta cheese. It is a pizza boat. At first it was a snack for workers and farmers. It was made plain with a little bit of butter and no cheese. Later on cheese was added and sometimes some “kavurma” (roasted meat with spices). This type of Peinirli was named “giaglia”. Peinirli with cheese were called “giaglia”, the ones with kavurma were called “kavurmalugia” and the ones with onions were called “saganlugia” (“sogan” means onion in Turkish).  There are other variations such as Peinir’Burek and “Plinia”. More at my blog peftasteriii@blogspot.com

  • Whisk all of the ingredients for the dough together apart from the flour.
  • Gradually add the flour.
  • Mix and knead until you create a nice, soft dough that doesn’t stick to your hands.
  • Cover the dough with a clean kitchen towel and place it in a warm place until it doubles and triples in size.
  • When ready, divide the dough into 4 pieces (to make large Peinirli’s) and shape them into balls.
  • Transfer to a working area dusted with niseste (cornstarch) and let them rise again.
  • While waiting add the cheeses and milk to a bowl. Mix and set it aside so that the cheese doesn’t dry out while baking.
  • Preheat oven to 180* C (350* F) Fan.
  • When the balls of dough are ready, work with one ball at a time and shape it into an oblong shape like a boat.
  • Spread some melted butter on the surface and add the cheese in the center, like a small hill and drizzle with some more melted butter.
  • Raise the edges of the dough along the sides inward to form a border and press on the ends (top and bottom) to form a boat shape that will keep the filling from running out.
  • Transfer the Peinirli to a baking pan dusted with niseste (cornstarch) and place on the second to last level in the oven. It should be placed a little lower than the halfway level in your oven.
  • Bake for about ½ an hour, until golden.
  • When ready, remove from oven, add cubes of butter over the filling and serve immediately.
  • Break off pieces of the Peinirli and dip it into the cheese and butter filling.
  • Enjoy!
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