Peinirli with Pissourkotiko Traditional Halloumi Charalambides Christis

Instructions

For the Sauce

1. In a saucepan, put the tomatoes. Pin the carnation cloves onto the onion and put it in the tomato. Add the sugar and oregano.
2. Boil the tomatoes on low heat until they have a sauce density.
3. Towards the end, add the basil to the sauce. Taste the sauce to check if more salt or pepper is needed. Boil for another 3-4 minutes.
4. Cover the sauce with a towel and set aside.

For Peinirli

1. In the bowl of the mixer, add the flour, salt and olive oil. Stir with the hook-on at low speed for 1 minute.
2. In a large bowl pour the water, sugar, milk, yeast and stir with a whisk until the yeast dissolves. Leave the yeast to activate for 10 minutes.
3. Pour the mixture from the bowl into the dough and continue beating at low speed for 4 minutes. Increase the speed to medium and knead for another 2-3 minutes until the dough becomes smooth.
4. Lightly grease a bowl and add the dough. Cover with cling film and leave the dough to rise for 1 hour and 30 minutes.
5. When the dough is rested, cut it into 4 equal parts, add flour on the work bench and with a rolling pin open each dough in an oval shape, 3 mm thick.
6. Take the dough from the edges and transfer it to an oven pan lined with oil paste. Gently pull the edges of the dough to lengthen it a bit.
7. Put the sauce and the ingredients for the filling on top of each dough, leaving 2.5cm space from the edges. Turn the remaining dough inwards on the sides over the filling to create a nest and press the edges slightly together.
8. Cover the peinirli with cling film and let them rise for 30 minutes in a warm place.
9. Preheat the oven to 180 degrees.
10. Brush the peinirli with the egg and bake for 30-35 minutes until the dough takes on a golden colour.
11. Serve hot, straight from the oven.