Ingredients:

• Eggs – 2 large
• Milk – 1 tea glass (100 ml)
• Flour – 3 cups (600 ml)
• Baking powder – 1 packet (10 g)
• Salt – to taste
• White cheese – 1 bowl (about 100 g, crumbled)
• Parsley – 1 small bunch, finely chopped
• Vegetable oil – 1 cup (200 ml, for frying)

Note: The tea glass used for measurement holds 100 ml, and the water glass holds 200 ml.

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. Combine Wet Ingredients: In a large mixing bowl, crack 2 eggs and whisk them. Add 100 ml of milk and continue whisking until well combined.
2. Mix Dry Ingredients: In another bowl, mix together 3 cups of flour, 1 packet of baking powder, and a pinch of salt. Make sure the dry ingredients are evenly combined.
3. Form the Dough: Gradually add the dry ingredients to the egg and milk mixture. Use your hands or a spoon to mix the dough. Continue mixing and kneading until you achieve a soft, pliable dough. If the dough is too sticky, you can add a little more flour.
4. Rest the Dough: Cover the dough with a clean cloth or plastic wrap and let it rest for 15-20 minutes. This helps the dough become easier to handle.

Step 2: Prepare the Filling

1. Prepare the Cheese Mixture: In a small bowl, combine 1 bowl of crumbled white cheese with a handful of finely chopped parsley. Mix well until the parsley is evenly distributed throughout the cheese.

Step 3: Shape and Fill the Dough

1. Roll Out the Dough: Once the dough has rested, take small portions of it (about the size of a golf ball) and roll each one into a small ball. Use a rolling pin to gently flatten each ball into a circle, about 1 cm thick.
2. Add the Cheese Filling: Place a spoonful of the cheese and parsley mixture in the center of each flattened dough circle. Fold the dough over to cover the filling, then pinch the edges to seal it tightly, forming a stuffed dough ball. You can also leave them as rounds with cheese in the center, pinching the sides together to close the dough.

Step 4: Fry the Pişi

1. Heat the Oil: In a deep frying pan, heat 1 cup of vegetable oil over medium heat. The oil should be hot enough for frying but not smoking.
2. Fry the Pişi: Once the oil is hot, carefully place the dough balls into the pan. Fry them in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy.
3. Drain the Pişi: Once fried, remove the pişi from the pan and place them on a paper towel-lined plate to drain excess oil.

Step 5: Serve

1. Serve Hot: Serve your pişi hot and fresh. You can enjoy them on their own or with a side of yogurt or tea. They are also delicious when served with tomato or cucumber slices for a refreshing contrast.

Cooking Tips:

• Don’t Overfill the Dough: When adding the cheese filling, be careful not to overfill the dough, as this could cause the filling to leak out while frying.
• Cheese Variations: While white cheese (beyaz peynir) is the traditional choice, you can also experiment with other cheeses such as feta or mozzarella for different flavors. Be sure to choose a cheese that melts well and has a slightly salty taste.
• Frying Temperature: Make sure the oil is at the right temperature. If the oil is too hot, the outside will brown too quickly while the inside remains uncooked. If it’s too cold, the pişi will absorb too much oil and become greasy. A medium heat is ideal.
• Herbs: In addition to parsley, you can add other herbs like dill or mint to the cheese filling for extra flavor.

Nutritional Facts (Per Serving – Based on 6 Servings):

• Calories: 300 kcal
• Protein: 10g
• Fat: 18g
• Carbohydrates: 28g
• Sugar: 2g
• Fiber: 1g
• Sodium: 400mg

This is an estimate based on the recipe’s ingredients and quantities. The nutritional content may vary slightly depending on the exact ingredients and quantities used.

Frequently Asked Questions (FAQs):

1. Can I prepare the dough ahead of time?
Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to cover it with plastic wrap to prevent it from drying out. When you’re ready to fry, let the dough come to room temperature before shaping.

2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that the texture might be slightly denser, and you may need to adjust the amount of liquid to get the right dough consistency.

3. Can I bake pişi instead of frying?
While frying gives pişi their classic crispy exterior, you can try baking them for a healthier option. Preheat your oven to 180°C (350°F), place the filled pişi on a baking sheet, and bake for about 15-20 minutes or until golden brown.

4. What other fillings can I use?
In addition to cheese and parsley, you can fill pişi with mashed potatoes, sautéed spinach, or even minced meat. You can also make them sweet by filling them with Nutella or jam for a dessert variation.

5. How long do pişi stay fresh?
Pişi are best eaten fresh while still warm. However, you can store leftover pişi in an airtight container for up to 2 days. To reheat, you can either microwave them for 20-30 seconds or briefly warm them in a skillet.

Conclusion:

Peynirli Pişi is a versatile and easy-to-make recipe that is perfect for a quick breakfast, snack, or side dish. The combination of soft dough and savory cheese filling makes for a comforting, satisfying treat that’s loved by both kids and adults. This traditional Turkish fried bread is simple to prepare and can be customized with different fillings to suit your taste. Whether you’re enjoying it fresh out of the pan or reheated the next day, pişi is a delicious way to add a little comfort food to your day. With the crispy outside and soft, cheesy inside, this is a recipe you’ll want to make again and again!