Classic Petinos Greek Cuisine Recipe

2022-11-01

By Yannis Krasaki

Greek Cuisine

Main Course

Enjoy the flavors of Greece with this delicious Petinos Greek Cuisine recipe, made with lamb, eggplants, and red peppers. Perfect for a hearty family dinner or entertaining guests.

Pitfalls on Petinos

 Dough consistency: Proper dough consistency is key to making successful petinos. The dough should be soft and pliable but not too sticky. Add a little flour at a time until the dough reaches the desired consistency.

 Resting time: Petinos dough needs time to rest before it's rolled out and cooked. This allows the gluten to relax and the dough to become more pliable. Make sure to follow the recipe's instructions regarding the resting time to ensure a light and fluffy texture.

 Rolling and shaping: Rolling and shaping the petinos can take practice and patience. Be careful not to overwork the dough and aim to roll it out to a uniform thickness. Use a knife or cookie cutter to cut the dough into shapes and be mindful of the cooking time, which may vary depending on the size and thickness of the petinos.

 Frying temperature: The oil temperature is crucial to getting crispy and golden brown petinos. Make sure to use a thermometer to monitor the temperature and adjust as necessary to avoid burning or undercooking the petinos.

 Storage: Petinos are best served warm and freshly fried, but they can be stored in an airtight container for a few days. Reheat them in the oven or air fryer to keep their crispy texture.

 Serving suggestion: Petinos are delicious on their own or served with toppings like honey, cinnamon, and powdered sugar. They can also be served alongside savory dishes, such as soups or stews.

Ingredients

• 1 lb lamb shoulder, cubed

• 2 eggplants, sliced

• 2 red bell peppers, chopped

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tbsp dried oregano

• 1 tsp paprika

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1/4 cup olive oil

• 1 cup canned tomatoes

• 1/2 cup red wine

• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F.

2. In a large pan, heat olive oil over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.

3. Add lamb and cook until browned, about 8 minutes.

4. Add red peppers, eggplants, paprika, oregano, cinnamon, and salt. Cook for an additional 5 minutes.

5. Add canned tomatoes and red wine and bring to a boil. Reduce heat and simmer for 10 minutes.

6. Transfer mixture to a baking dish and bake for 30 minutes.

7. Sprinkle with chopped parsley and serve hot.

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 452

Fat: 27.5 g

Saturated Fat: 8.2 g

Cholesterol: 95 mg

Carbohydrates: 22.3 g

Fiber: 7.9 g

Sugar: 12.5 g

Protein: 27.4 g

Regional Ingredients Variations of Bonet

Cyclades, they may add herbs such as thyme and oregano, as well as some feta cheese to the batter, creating a dish known as "Feta Petinos".

Crete, they may use a mixture of spinach and wild greens in the batter, creating a dish known as "Hortopetino".

Thessaloniki, they may add some grated Parmesan cheese and black pepper to the batter, creating a dish known as "Petimezopetino".

Macedonia, they may add some chopped onion and smoked paprika to the batter, creating a dish known as "Kremmydopetino me Kafteri".

Epirus, they may add some crumbled goat cheese to the batter and serve the petinos with honey and walnuts, creating a dish known as "Melipetino".

Celebrate Greek cuisine with this hearty Petinos Greek Cuisine recipe. Share your delicious creation on your socials with the hashtags #petinosgreekcuisine #greekspecialties #lamb #eggplants #redpeppers #mediterraneandiet #healthyeating #EasternAegeanIsland #hiverecipes