Dora's recipe: Peinirli
This pita is made in individual servings and said to come form Ponto (the Balck Sea area)
This pita is made in individual servings and said to come form Ponto (the Balck Sea area). Others have also claimed it, but those who claim it as theirs are all from the lost homelands (Asia Minor, Constantinople and Ponto). So I will leave this argument to others. It does give its origins away by its Turkish name.
It is usually made in the shape of a boat with the filling in the middle, but not covered. It is not a sweet, always savoury using cheese, meat, eggs, bastrouma, ham and other meats of the kind.
I have been taken to taverns in the outskirts of Athens in the Northern suburbs where it seems most of the best places are for this delicacy.
To finish of the argument of its origins it is often called Pontian Pizza.
Ingredients for pastry
1/2 kilo of plain flour
1 teaspoon of salt
1 teaspoon of dry yeast
3/4 warm water
3 tablespoons sugar
Ingredients for filling
250 grams of kasseri (a mild Greek cheese can be found in Greek food outlets)
15 strips of bacon cut in strips
10 slices of salami cut in fine strips
2 tablespoons of butter for the oven dish
A little hot water
15 cubes of butter
Method for pastry
1. In the warm water add the sugar and the yeast, stir gently till sugar is melted, cover and allow to stand for 15 minutes
2. Sieve the flour with the salt in a mixing bowel
3. Create a hole in the centre of the flour and add the yeast mixture, the oil, and mix by hand till it all comes together and the pastry is not sticking to your hands
4. Cut the pastry up into 15 pieces and roll out into oval shape each
5. Add some of the filling in the centre of each pastry piece, wet the edges of the pastry with a little water and turn inwards leaving the filling exposed creating a boat like pita/bougatsa/peϊnirlί
1. Butter the pan
2. Lay out the peinirli side- by-side, but not touching each other and allow some space for the rising of the pastry
3. Cover and keep in a warm area for 1 hour so they can rise
4. Brush the top with water
5. Bake in 180C in a preheated oven for 30 minutes
6. When cooked take out and place a cube of butter on top as you serve them, always serve hot
- Register Now
- Hatzigiannis wows at intimate concert
- Persephone is the third figure in Amphipolis mosaic
- Into the thick of Ebola
- Courageous monk
- In the language of music
- Greek Australian filmmaker awarded
- Chocolate cake with almond meal
- Two Australians lead fight for Parthenon Marbles' return
- Andrianopoulos celebrates in style
- Conditions in Greek prisons, detention centres bleak
- Goody's in Australia
- Tragedy strikes Farlecas family
- Headaches for Greek Australians with real estate property in Greece
- Gribilas family set up charity to honour daughter
- Stress over brothel phone calls drove Greek Australian to kill wife
- Xylouris' family affair
- Home, away from home
- Aussie shooting victim in Greece assessing options for compensation
- Amphipolis tomb does not contain Alexander the Great remains
- Wake-up call for early birds
Socceroos coach Ange Postecoglou admits his team was "very sloppy" in letting an easy goal through against 96th ranked Qatar.
KFC franchisee counting his chickens.
Three Greek officials will head to Washington for talks with International Monetary Fund chief Christine Lagarde.
Sports writer Stathi Paxinos is being acknowledged for his work covering para-sports.
Finance Minister Gikas Hardouvelis says the International Monetary Fund will assist Athens’s project of disengagement from international funding.
Activity of Voithame Tin Ellada to be raised in parliament.
Alexandra Stratou shares this refreshing recipe.
Greek pop star Mihalis Hatzigiannis will hit the stage of Melbourne's iconic Sidney Myer Music Bowl, in his first performance with the Melbourne Symphony Orchestra.
The exhibition includes major works from Greece consisting of mosaics, sculptures, manuscripts, luxury glass, silver, icons, and wall paintings.
A suspected terror plot had chairman of Olympiakos soccer team, Vangelis Marinakis, and the head of the Federation of Hellenic Industries, Theodoros Fessas in sight.
Leftist party, SYRIZA is now 7.5 percentage points ahead of New Democracy according to a new poll
Melbourne-born photographer and filmmaker Angelos Giotopoulos has called Athens home for a decade and has seen Greece in its highs and lows.
Drawing on the rich tradition of Orthodox Christian imagery, a collection of over 80 icons - by Greek and Russian masters - will be exhibited at the Art Gallery of Ballarat.
Over 100 students took part from year 3 to year 12 and presented their chosen poems before a panel of judges.
This week the stock market fall 6.25 per cent and the yield on 10-year bonds rise to as high as 7.85 per cent.
Socceroos coach Ange Postecoglou has to play a balancing act between the A-League season start and the needs of the national team.
Janet Derrick's pilgrimage underway.
With the success of the first Greek club indoor soccer tournament, NUGAS Victoria president Tass Sgardelis wants to see the event extended to summer.