PEINIRLI

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INGREDIENTS:
1 envelope active dry yeast
1 1/4 cups warm water
4-5 cups bread flour
salt
cornmeal
1/2 pound kasseri cheese
2-3 tablespoons milk
6 eggs (optional)
1 large, firm, ripe tomato thinly sliced (optional)
butter, as desired

METHOD:
Dissolve the yeast in 1 1/2 cups of warm water and let it bubble up for about 20 minutes.
Sift 4 cups of flour and the salt together. Make a well in the center and add the yeast mixture. Combine
with a fork until a dough mass forms. Sprinkle a work surface with some of the remaining flour and
knead, incorporating more flour as needed, until a smooth, soft dough forms. Cover and let rise in a
warm, draft-free place until doubled in bulk.

Punch down the dough and divide into 6 equal pieces. Cover and let rise again until doubled.

Preheat the oven to 200 degrees Celsius (400 F) and lightly dust a baking sheet with cornmeal. Grate
the kasseri and mix in the milk.

Take one ball at a time, flatten it into an oval and then shape into a thick "canoe", pinching it together
to form points at both ends. Add one-sixth of the kasseri mixture. Add a slice or two of tomatoes and
break an egg carefully into the center of desired. (You can also just fill it with nothing but the cheese
mixture.) Repeat with remaining ingredients. Bake for about 15-20 minutes. Remove and immediately
dot with butter. Serve hot.


 



 



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