PEINIRLI
Peinirli is a beloved Greek baked dish that traces its roots to the Pontic Greeks of the Black Sea region, particularly areas that are now part of modern day Turkey. Refugees and migrants brought the recipe to Greece during the early 20th century, where it became especially popular in northern cities such as Thessaloniki. The name “peinirli” is believed to come from the Turkish word peynir, meaning cheese, which reflects one of the dish’s central ingredients. Over time, the recipe evolved into a distinctly Greek comfort food, commonly found in bakeries, cafés, and pizzerias across the country.
The dish itself is made from a long, boat shaped dough that is baked with a variety of toppings inside. Traditional peinirli usually includes melted cheese, cured meats such as ham or sausage, tomatoes, mushrooms, peppers, and sometimes an egg cracked on top before baking. For myself I like to keep it simple with kalamata olives, tomatoes, capers and oregano but you can really go to town with whatever you like. The crust is soft yet crisp around the edges, while the centre remains rich and gooey from the melted fillings.
Today, peinirli is enjoyed as a quick lunch, late night snack, or casual meal shared among friends and family. In the Western world, it is often compared to pizza or a Turkish pide because of its baked dough base and savoury toppings, though its elongated shape and thicker bread like crust give it a unique identity that sets it apart from standard Italian style pizza.
PEINIRLI
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PEINIRLI 〰️
Time: 2 hours 30 minutes (1 hour 30 mins hands on + 1 hour rest)
Serves: for medium pizza boats
512gm warm water
1 sachet instant yeast (7gm)
800gm bread/pizza flour (+ extra for dusting)
15gm fine salt
200gm feta cheese
200gm mozzarella
140gm kalamata olives
250gm cherry tomatoes
2 table spoon baby capers
2 table spoons dried oregano
EVOO
Sea salt flakes
Add the instant yeast to warm water and mix together until well combined and allow to sit to the side for 5 minutes. In a stand mixer with kneading attachment mix together flour and salt. Add in yeast water and turn on stand mixer and allow to come together slowly before turning to medium speed and kneading for 6-8 minutes or until you have a super smooth dough that pulls away with easy. Place dough ball in lightly oiled bowl, cover with cling film and towel and sit in warm spot to double in size for an hour.
Whilst the dough rests prep the toppings. Finely crumble the feta cheese, grate the mozzarella, pit and cut the olives in a slanted half and half the cherry tomatoes across the width. Prep four sheets of baking paper to put the pizzas onto.
Pre heat oven to 250 degrees Celsius fan forced.
Once dough has rested divide into four balls, keep the other balls under cling film whilst walking each pizza out. Dust surface with flour and squish ball into oval shape with hands, before using a rolling pin to roll out a long oval shape that will fit onto your baking tray. Cut the end so they’re more triangular and pointy at each end of the oval, then transfer dough onto baking paper. From here build your pizza with preferred toppings through the middle of the oval. Always start with mozzarella and feta cheese and then I like capers, cherry tomatoes and dried oregano on top or a mix of kalamata olives and dried oregano, and a cracked egg in the middle if you have one lying around.
Once toppings added into the middle, wet the excess by dabbing fingers into water and dabbing along, and begin folding the dough upon itself and slightly over the cheese filling to create a long boat shape. Once shaped, lift the baking paper gently from the long sides and place onto baking tray. Finish with a drizzle of olive oil on edges and a pinch of sea salt flakes on top and place into the oven for 15 minutes, or until golden brown on the edges.
Whilst each pizza bakes prep the next one so you can continue moving, and swap in the next pizza to go in straight away. Once baked, cut across the pizza for pieces and enjoy hot.