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A specialty from Georgia with garlic ham


  1. Combine warm milk, yeast, and sugar in a bowl. Cover with a lid and let it sit until the yeast begins to foam. Incorporate three-quarters of the flour, along with olive oil and salt, and mix thoroughly. Gradually add the remaining flour as you continue to mix.

  2. Transfer the dough onto a floured surface and knead for 3 to 4 minutes, shaping it into a ball. Coat it with oil and allow it to rest until it more than doubles in size.

  3. Preheat the oven to 240°C without the fan. In a separate bowl, combine the two grated cheeses.

  4. Divide the dough in two on a floured surface. Shape each portion into an oval using your hands. Spread a quarter of the cheese mixture along the two sides of each oval, folding the edges and pressing firmly to encase the cheese. Join and twist the two ends before transferring the prepared dough to a pan lined with non-stick paper.

  5. Mix cream or yogurt with the remaining cheese mixture and place it in the center of the peinirli. Bake for 14 minutes, then, upon removal from the oven, add the eggs and pastourma. Bake for an additional 3-4 minutes. Finish by adding a small amount of butter on top as soon as they come out of the oven.


For the Dough

310 g of all-purpose flour

80 ml of lukewarm water

120 ml warm milk

7 g dry yeast

1 tbsp sugar

1 ½ tbsp. salt

1 tbsp olive oil

For the topping

250 g of feta cheese

100 g mozzarella

100 g of yellow cheese

50 g of pastourma

30 ml of cream

2 egg yolks

25 g of butter

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