About the product: Peinirli was brought to Greece by the immigrants from the Black Sea almost 100 years ago. The name derives from the Turkish word peynirli, meaning ‘with cheese’. It is a boat-shaped bread with a Kaseri cheese filling, though meat is often added (and sometimes an egg cooked on top of the filing). 

Instructions: Preheat oven at 170⁰ - 180⁰ C. Put your peinirli in the oven for about 20 minutes. Check if your it is cooked evenly at the top and bottom. If it has not been baked on both sides continue baking for 5 -10 minutes. Set the temperature and cooking time according to your oven. Once browning, your peinirli is ready to enjoy!

Enjoy it at breakfast or during the day as a small meal.

Shipping note: This is a frozen product. Including it in your order makes the order possible to be delivered (and subscribed) only in the destinations mentioned in our Shipping page.

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Ingredients

Ingredients: wheat flour, gouda, pork shoulder: [pork meat (70%), chicken mdc, cooking salt, soy protein, milk protein, stabilizers: diphosphates and triphosphates, antioxidant: sodium erythorbate, flavour enhancers: sodium glutamate and sodium ribonucleotides, colouring agent: cochineal, preservative: sodium nitrite, thickener: xanthan gum. may contain traces of egg, shellfish, sulphites and peanuts ], bacon: [pork meat, whole, free-range pork. (75%), water, potato starch, salt, stabiliser: triphosphates, flavour enhancer: monosodium glutamate, spice extracts, flavourings, tobacco flavouring, antioxidants: sodium ascorbate, preservatives: sodium nitrite] , margarine:(palm oil, palm stearin, water, soybean oil, emulsifiers:(mono- and diglycerides of fatty acids, polyglycerides of fatty acids), acidifying agent: (citric acid), salt, preservative: (potassium sorbate), flavourings, colouring: (beta-carotene)) sugar, dehydrated whole milk 26%, dried yeast: (yeast, emulsifier: sorbitan monostearate (e491), flour processing agent: ascorbic acid (e300) ), salt, freezing improver:(wheat gluten , emulsifier: diacetyl tartaric esters of mono- and diglycerides of fatty acids. flour processing agent: ascorbic acid, technological aids: wheat flour enzymes), inactive yeast