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Traditional Peinirli with Kasseri
Boat-shaped Anatolian flatbreads, steamed in a hot oven for a crisp base and filled with melting kasseri. Finish with a dab of butter; add spicy sausage, pastourma or an egg if you like.
- YieldMakes 6 peinirli
- Hands-on45 min
- Total1 h 22 min
- Difficulty
Ingredients
Dough
- 1 tspactive dry yeast
- 300 mlwarm water, 1 1/4 cups
- 1 tspsalt, scant
- 500 gall-purpose flour, 4 cups; up to 5 cups (625 g) as needed
Filling
- 450 gkasseri cheese, coarsely grated (or 225 g each mozzarella and provolone)
- 120 mlwater, 1/2 cup
- 6 tspunsalted butter, preferably sheep's milk, for finishing
Optional additions
- 100 gGreek or Armenian soutzouk (spicy aged sausage), cut into thin roundsoptional
- 6 slicespastourma, 1 slice per peinirli, chopped, spice coating removed if you wishoptional
- 6large eggs, 1 per peinirlioptional
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