Peinirli
Dimitra's Dishes · ♥ 615 likes · 32.6K views · 9 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 cup lukewarm water
- 2¼ tsp dry active yeast
- 1 tsp granulated sugar
- 1 cup all-purpose flour
- 5 cup all-purpose flour
- 2 tsp salt
In the mixer bowl combine 3 cups lukewarm water, 2.25 tsp dry active yeast, a teaspoon of sugar and 1 cup of all-purpose flour and leave about 10 minutes; a foamy cloud on top means the yeast is alive.
Activating the yeast
- 2 tbsp olive oil
Add about 2 tbsp olive oil and the 5 cups of flour mixed with 2 tsp salt, and knead 10 minutes on low speed.
Turn the loose sticky dough into an oiled bowl, toss to coat, cover with plastic wrap or a towel and leave in the warmest place until doubled.
- 1 whole onion
- olive oil
For the meat sauce, cook a finely chopped onion in a skillet with a little olive oil until soft and golden, seven to eight minutes.
Add six grated garlic cloves for a few seconds only, until fragrant, so they do not burn and turn bitter.
- 6 cloves garlic
- 1 lb ground beef
- salt
- freshly cracked black pepper
- ¼ tsp cinnamon
Add the ground beef, season with salt and pepper and cook until the pinkness goes.
- crushed red pepper flakes
- 1 can crushed tomatoes
- water
Add a quarter teaspoon of cinnamon, crushed red pepper flakes, a 15 ounce can of crushed tomatoes and the can rinsed out with a little water.
Simmering the sauce with cinnamon
- 1 tsp dried oregano
- parsley
Cook the meat sauce about 20 minutes until thick, taste for salt and pepper, then stir in a teaspoon of dried oregano and a handful of chopped parsley and cool completely.
- 2–3 cup feta cheese
- 2–3 cup mozzarella
- 4 whole scallions
- 3–4 tbsp fresh parsley
- 2 cloves garlic
- crushed red pepper flakes
- melted butter
- semolina flour
For the cheese topping, toss the crumbled feta and shredded mozzarella with the sliced scallions, parsley, grated garlic and a little crushed red pepper.
The feta and mozzarella topping
Turn the dough out onto a heavily floured counter, knead lightly to take the stickiness off and cut into six equal portions.
Shape each portion into an oval about 10 to 12 inches long and six to seven inches wide, finishing the stretch on semolina-dusted parchment on the baking sheet.
Brush the top and sides with melted butter and fill with either the cheese mixture or the meat sauce, topping meat-filled boats with a little cheese so the meat does not over-brown.
Bake at 475F for 15 to 20 minutes, until the edges are golden brown and the cheese is melted and lightly browned. 500F works if your oven does not run hot.