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'Pizza boats' as some call them, sailed into Greek cuisine by way of refuges from Asia Minor or Pontus (the southern coast of the Black Sea) after the 1923 Population Exchange between Greece and Turkey. The dough is shaped like a Turkish pide and the cheese inside gave them their name is from the Turkish word peynir for cheese.

The classic version sees the dough brushed with melted butter before being filled with kaseri, pasturma or soutzouki and a fried egg, but they can be filled with as many different toppings as pizzas.

Text © Dana Facaros

Image by Kosmos