Turkish Fried Dough with Cheese

Name: Turkish Fried Dough with Cheese
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 500 g all-purpose flour; 250 ml warm water; 1 tsp active dry yeast; 1 tsp sugar; 1 tsp salt; 2 tbsp olive oil; 200 g feta cheese; 150 g mozzarella cheese; 500 ml vegetable oil for frying

Peynirli Pişi

These golden, pillowy pockets of fried dough are stuffed with melted cheese and have a crispy exterior that gives way to a soft, airy interior. The warm cheese stretches beautifully when you bite into them, creating an irresistible contrast of textures. Perfect for breakfast or as a comforting snack that brings the authentic taste of Turkish street food to your kitchen.

Recipe Details

Prep 1h 30min

Cook 20 min

Servings 6

Difficulty Medium

Nutrition per Serving

485 Calories

18g Protein

28g Fat

42g Carbs

2g Fiber

Peynirli pişi represents the heart of Turkish comfort food, traditionally enjoyed as a hearty breakfast or afternoon treat in homes across Turkey. These delightful fried dough pockets have been warming Turkish kitchens for generations, often prepared during cold winter mornings when something warm and satisfying is needed. The magic of peynirli pişi lies in its perfect balance of textures and flavors. The dough puffs beautifully when fried, creating a light, airy pocket that contrasts wonderfully with the rich, melted cheese filling. Each bite delivers a satisfying crunch followed by the creamy saltiness of the cheese, while the yeast-risen dough provides a subtle sweetness that complements the savory filling. The aroma that fills your kitchen while making these is absolutely divine – the smell of golden frying dough mixed with melting cheese is pure comfort. They're best served immediately while still hot, when the cheese is at its stretchiest and the exterior maintains its perfect crispness. Whether you're looking for a special breakfast treat or a satisfying snack, peynirli pişi delivers every time. They pair wonderfully with Turkish tea and make any ordinary morning feel like a celebration.

Ingredients

500 g all-purpose flour
250 ml warm water
1 tsp active dry yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
200 g feta cheese
150 g mozzarella cheese
500 ml vegetable oil for frying

Instructions

Activate the yeast

Dissolve the yeast and sugar in warm water (around 37°C). Let it sit for 5-8 minutes until it becomes frothy and bubbly on top. Do not use water that's too hot as it will kill the yeast.
Make the dough

In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. The dough should spring back when pressed lightly. Do not add too much flour or the dough will be tough.
First rise

Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 45-60 minutes until doubled in size. The dough should feel light and airy when ready. Do not rush this step as proper rising ensures fluffy texture.
Prepare the filling

Crumble the feta cheese and grate the mozzarella. Mix both cheeses together in a bowl. The combination should hold together when squeezed but not be too wet. Do not add any liquid to the cheese mixture.
Shape the pişi

Divide the risen dough into 12 equal pieces. Roll each piece into a 12cm circle. Place 2 tablespoons of cheese mixture in the center, then fold and pinch edges tightly to seal. Let rest for 10-15 minutes until slightly puffed. Do not overfill or the cheese will leak during frying.
Heat the oil

Heat vegetable oil in a deep pan over medium heat to 170°C. Test with a small piece of dough - it should sizzle immediately and rise to the surface within 2-3 seconds. Do not let the oil get too hot or the outside will burn before the inside cooks.
Fry the pişi

Carefully place 3-4 pişi in the hot oil and fry for 2-3 minutes on each side until golden brown and puffed. They should float and bubble actively around the edges. Do not overcrowd the pan as this will lower the oil temperature.
Drain and serve

Remove the fried pişi with a slotted spoon and drain on paper towels for 1-2 minutes. Serve immediately while hot and crispy, when the cheese is still melted and stretchy. Do not let them sit too long or they will lose their crispness.

Tips

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Cooking Tips

Keep the oil temperature steady at 170°C throughout frying - use a thermometer for best results. If the oil is too cool, the pişi will absorb too much oil and become greasy.

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Alternatives

You can substitute the feta-mozzarella mix with Turkish white cheese (beyaz peynir) or even use a combination of ricotta and parmesan for a milder flavor.

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Serving & Storage

Serve immediately with Turkish tea for the traditional experience. These are best eaten fresh and don't store well - any leftovers should be reheated in a toaster oven to restore crispness.