Paynirlì with Ground Beef


Paynirli

Athens along with its suburbs counts for about 4 million people which is almost half of Greece’s population. During the 50’s, 60’s and 70’s because of the lack of works in the province, people moved from villages to the big city to find a job. Initially and up to the 80’s downtown Athens was the place where most people lived, in condos. When the number of cars and trucks that circulated has started to rise and smog made its appearance in the sky many residents decided to move towards the suburbs which up to that moment were green and quiet. Slowly, slowly especially families started buying houses in the mountainous north or in the seaside south.

My family was such a case. We left downtown in 1979 to live up north in a suburb called Pefki. And when even this suburb became crowded, noisy with loads of cars, we moved even more to the north. The area where I live is very green with houses, not condos as the government doesn’t allow them and very quiet. Although I am a city girl, since I was born in Athens, I prefer to live in a more country like place and be me who will choose when to be among many people and noise.

Paynirli

Anyway, the place where I live apart from its natural beauties is known for yet another one reason; Paynirlì. As I have told you in the past after Greece lost the war with Turkey over a million of Greeks in Turkey were deported and came here. Along with them they brought their Middle eastern inspired dishes and they were incorporated in the local kitchen. One of these dishes was Paynirlì. Paynirlì is a boat like dough stuffed with butter and either cheese and egg or ground beef or sausage. Since many of the refugee Greeks were given houses in this area they started opening tavernas where among other specialties, Paynirlì was served. Drosià which in English means coolness is the place that even today is interwoven with Paynirlì. The word Paynirlì comes from the Turkish word Paynirlì that means “with cheese”. In Turkish peynir means cheese.

Paynirli

I live very close to all the tavernas that are left today and serve it and from time to time along with my family we go to eat there. Since I am a food lover and maker, I make it quite often at home and so there is no real need to eat it out, unless we feel like going out and be with people. The recipe is very simple and you can do it anytime at home. For the dough, you can use any pizza dough you use and you can fill it with practically everything. Don’t forget the butter and the egg which are trademarks. I decided to fill my Paynirlì with ground beef cooked with Middle Eastern spices. Very easy and you can make the dough and filling earlier and make and assemble them the same day.

Paynirli

 

5.0 from 3 reviews
Paynirlì with Ground Beef
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Dough
  • 206 gr. / 7 oz. All-Purpose Flour
  • 206 gr. / 7 oz. semolina
  • 1 tsp instant yeast
  • 2 tsp salt
  • 2 tsp sugar
  • 25 gr. / 1 oz. olive oil
  • 255 to 283 gr. / 9 to 10 oz. lukewarm water
For the Ground Beef
  • 500 gr. / 1 lb ground beef
  • 300 gr. / 10 oz. finely chopped tomatoes (I used canned)
  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • ¼ cup white wine
  • 1 tbsp sugar
  • ½ tsp from each of the following: nutmeg, cinnamon, paprika, cumin, chili
  • A small bunch of parsley, chopped
  • Salt and pepper
  • 2 bay leaves
  • Couple of tbsp. of olive oil
  • 1 egg per boat
  • Butter for brushing the Paynirlì and put on top of them after they are out of the oven
Instructions/ Εκτέλεση
For the Ground Beef
  1. In a skillet put the 3 tbsp of olive oil in medium/high heat and saute the onion for couple of minutes.
  2. Add the ground beef and saute for 3 minutes.
  3. Pour the wine and continue to saute until almost all wine is absorbed.
  4. Next add the chopped tomatoes, herbs sugar and spices and bay leaves.
  5. Lower heat to low and simmer for 40 minutes.
  6. Take out the bay leaves.
  7. Remove from fire and put aside to cool.
For the Dough
  1. I placed all the ingredients for the dough in my bread maker machine in the dough circle and let it do all the job.
  2. When it finished I halved the dough and put the one half in the fridge for future use.
  3. With the rest half I made four Paynirlì.
  4. If you don’t have a bread maker machine, do the following:
  5. In your stand mixer place all the ingredients and beat until a smooth and soft dough is formed around the hook.
  6. Preheat oven to 200˚C / 400˚ F.
  7. Let the half dough you will use, rise for 45 minutes and then divide it again in four and start to knead making four oval thin disks.
  8. In the center of each arrange the ground beef.
  9. Start from the tips by covering them and seal them just like in the pictures.
  10. At this point you can sprinkle some grated cheese on top but this completely optional.
  11. Brush the dough with butter and place them in the oven and bake them for about 15 minutes or until the dough is ready and golden.
  12. Remove from the oven cut a small piece of butter and place it on top of the beef along with an egg either poached or sunny side up.
  13. Serve while warm.
Notes/ Σημειώσεις
Recipe for the dough adapted from King Arthur Flour

5.0 from 3 reviews
Πεινιρλί με Κιμά
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
  • 206 γρ. Αλεύρι για όλες τις χρήσεις
  • 206 γρ. σιμιγδάλι
  • 1 κ.γ. μαγιά
  • 2 κ.γ. αλάτι
  • 2 κ.γ. ζάχαρη
  • 25 γρ. ελαιόλαδο
  • 255 με 283 γρ. χλιαρό νερό
  • Για τον Κιμά
  • 500 γρ. Μοσχαρίσιο κιμά
  • 1 κρεμμύδι, ψιλοκομμένο
  • 300 γρ. χυμό ντομάτας
  • ¼ φλ. κρασί
  • ½ κ.γ. από το καθένα από τα ακόλουθα: μοσχοκάρυδο, κανέλα, πάπρικα, κύμινο, τσίλι
  • 1 κ.σ. ζάχαρη
  • Ένα μικρό μάτσο μαϊντανό, ψιλοκομμένο
  • Αλάτι και πιπέρι
  • 2 φύλλα δάφνης
  • 3 κ.σ. ελαιόλαδο
  • 1 αυγό ανά πεινιρλί
  • Βούτυρο για το άλειμμα και για να βάλουμε πάνω από τον κιμά όταν τα πεινιρλί είναι έτοιμα
Instructions/ Εκτέλεση
Για τον Κιμά
  1. Σε μία κατσαρόλα προσθέστε το ελαιόλαδο και σωτάρετε το κρεμμύδι σε μέτρια/δυνατή φωτιά για δύο λεπτά περίπου.
  2. Προσθέστε τον κιμά και σωτάρετε για ακόμη τρία λεπτά.
  3. Ρίξτε το κρασί και σωτάρετε μέχρι να απορροφηθεί σχεδόν όλο το κρασί.
  4. Προσθέστε τις ντομάτες, τη ζάχαρη και όλα τα μυρωδικά και τα μπαχαρικά.
  5. Χαμηλώστε τη φωτιά στο χαμηλό και βράστε για 40 λεπτά.
  6. Σβήστε τη φωτιά και αφήστε τη στην άκρη να κρυώσει.
Για τη Ζύμη
  1. Έβαλα όλα τα υλικά για τη ζύμη στον αρτοπαρασκευαστή στον κύκλο για τη ζύμη και άφησα αυτόν να κάνει όλη τη δουλειά.
  2. Όταν τελειώσει παίρνουμε τη μισή ποσότητα από τη ζύμη και βάζουμε το υπόλοιπο μισό στο ψυγείο για μελλοντική χρήση.
  3. Με το υπόλοιπο μισό έκανα τέσσερα πεινιρλί.
  4. Αν δεν έχετε αρτοπαρασκευαστή κάντε τα εξής:
  5. Στο μίξερ σας βάλτε όλα τα υλικά και χτυπήστε με τον γάτζο μέχρι να σχηματιστεί μια ζύμη λεία και απαλή γύρω του.
  6. Προθερμαίνετε το φούρνο στους 200˚C.
  7. Τη μισή ζύμη που θα χρησιμοποιήσετε, αφήστε τη να φουσκώσει για 45 λεπτά και στη συνέχεια διαιρέστε τη σε τέσσερα μπαλάκια και φτιάξτε με αυτά τέσσερις οβάλ λεπτούς δίσκους.
  8. Στο κέντρο του καθενός βάλτε περίπου 3 με 4 κουταλιές κιμά.
  9. Σε αυτό το σημείο μπορείτε να προσθέσετε και λίγο κασέρι τριμμένο αλλά αυτό είναι εντελώς προαιρετικό.
  10. Ξεκινήστε από τις άκρες, και κλείστε τα και σφραγίστε τα ακριβώς όπως στις φωτογραφίες.
  11. Αλλείψτε με λίγο βούτυρο τη ζύμη.
  12. Βάλτε στο φούρνο και ψήστε τα για περίπου 15 λεπτά ή μέχρι η ζύμη να είναι έτοιμη και χρυσή.
  13. Βγάλτε από το φούρνο, κόψτε ένα μικρό κομμάτι του βουτύρου και βάλτε το πάνω στον κιμά μαζί με ένα αυγό μάτι.
  14. Σερβίρετε ενώ είναι ζεστά.
Notes/ Σημειώσεις
Συνταγή για τη ζύμη προσαρμογή από το King Arthur Flour

 

21 Responses to Paynirlì with Ground Beef

    1
  1. mjskitchen says:

    I’m with you…I prefer quiet environments of farms and open space as opposed to the city. Unfortunately, I do live in a city, but in a smaller, older neighborhood, so it’s a nice environment for city living. These paynirli look yummy, but then do love just about anything with pastry and/or topped with an egg.

  2. 2
  3. Lovely shape and so yum!

  4. 3
  5. Lou says:

    Looks so delicious !

  6. 4
  7. These are the cutest little bites ever and I am sure very hearty and the boys will love it.

  8. 5
  9. Monica says:

    Oh, I love these! They look amazing, sound delicious. The egg on top is the best finale to it! I want to eat this badly! : )

  10. 6
  11. Sissi says:

    I have never heard about this beautiful delicious-looking “boat”! It’s typically one of the things I could fall in love with and become addicted to (like pizza for example…). I definitely must try it one day and with an egg on top, of course!

  12. 7
  13. ZazaCook says:

    Absolutely beautiful and delicious! I am going to make this recipe when my son comes back from college. Thanks for sharing.
    Have a fantastic Sunday,Katerina!

  14. 8
  15. Miz Helen says:

    I love the back story on these awesome treats. I would just love your Paynirli with Ground Beef and can’t wait to try this recipe. Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

  16. 9
  17. grace says:

    these have such a fun shape, and what a delicious filling too! topping them with an egg is just a fantastic bonus. :)

  18. 10
  19. Now see I was raised in the suburbs and I ran to the city where I still am now lol. But getting away on weekends is nice. I really want to try a peynir now, it looks a lot like the pastizzi from Malta, a relation?

  20. 11
  21. I’ve not had this dish before, but it’s calling my name. Love that filling! Really neat recipe — thanks.

  22. 12
  23. Susan says:

    Such an appetizing presenation and delicious recipe, Katerina! I love the egg topping too :)

  24. 13
  25. I wish we were closer so I could just come over and grab one! These look amazing!

  26. 14
  27. Liz says:

    Wow, these bread boats could be filled with so many yummy ingredients! They look scrumptious!!!

  28. 15
  29. Pam says:

    Katerina, your Paynirlì looks and sounds delicious! They would be a big hit here with the good filling and the fried egg on top. Thanks for the recipe!

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  31. Mimi says:

    These are gorgeous. I don’t think I’ve ever heard of them, or seen them, and I just love learning something new! Love the eggs on top!

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  33. mia maria says:

    Πολύ ωραίο, πολύ λαχταριστό!

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  35. Ola says:

    They look so good! Personally I prefer to live in the center as I hate long hours spent on getting to work but smog is a problem also here

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  37. They are just like little savoury tarts that my husband loves!

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  39. Kate says:

    These are the cutest boats ever.

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  41. Sues says:

    These look delicious! I love that egg on top!

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