The Large Perek Leaves of Bakalocarpou are an authentic product of the Pontic tradition, prepared with pure ingredients: flour and water, without the addition of preservatives. The traditional method of baking in the saj, a special sheet over a fire, gives the leaves a unique flavor and texture.
The dehydration resulting from baking allows the leaves to be kept for a long time outside the refrigerator, making them ideal for storage and use whenever you wish.
Perek leaves are extremely versatile and can be used in a variety of recipes: from traditional Pontic pies to modern snacks and creative culinary proposals.
Choose the Large Perek Leaves of Bacalocarpou to bring the authentic Pontic flavor to your table, with the guarantee of quality and delivery offered by our store.
Components
Soft wheat flour, yeast, salt
*The company manages milk, egg and moonshine in its facilities
What to cook with Perek leaves
1. Pontic Cheese Pie in a Pan
A quick and delicious option is cheese pie in a pan. Lightly moisten the perek leaves, place them in a non-stick pan with a little olive oil, add crumbled feta cheese and repeat the process for 3-4 layers. Bake over medium heat, turning each time you add a new sheet, until golden brown.
2. Perek Pita in the Oven
For a richer version, prepare the pie in the oven. Wet the perek sheets and layer them in a buttered baking pan, alternating with layers of feta cheese, milk and egg. Bake at 180°C for about 40 minutes, until golden brown.
3. Perek with Greens
Sauté spinach, leek, nettle and herbs in olive oil. Wet the perek leaves, lay them in a pan or baking dish, add the filling and cover with additional leaves. Bake until golden brown.
4. Perek with Potato
Boil potatoes, mash them and mix with dill, salt and pepper. Layer the wet pastry sheets on a baking sheet, add the filling and cover with additional sheets. Bake until golden brown.
5. Perek with Cheese and Béchamel
Prepare béchamel sauce and mix with feta cheese, gouda and ham. Layer the wet pastry sheets on a baking sheet, add the filling and cover with additional sheets. Bake at 180°C for about 40 minutes.
6. Perek with Feta and Honey
For a sweet-savory snack, fill perek leaves with feta cheese, fry until golden brown, and drizzle with honey and sesame seeds.
7. Pontic Pie with Nettles
Sauté nettles, leeks and herbs, layer the perek leaves in a pan or baking dish, add the filling and cover with additional leaves. Bake until golden brown.
The product is only available for collection from the Store!
Reviews
There are no reviews yet.