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Bourekia me Anari

For the dough mix together the flour, oil and salt. Work in enough cold water, kneading well, until you have soft pliable dough.  Wrap in cling film and chill for 30 minutes to allow the dough to relax.

For the filling lightly mash the anari cheese in a bowl.  Add the cinnamon and enough rosewater to make a smooth but spoonable mixture.  Stir in sugar, to taste.

To make the Bourekia roll the dough out onto a floured surface, nicely thin yet strong enough to support the cheese.

Use a wine glass to stamp out rounds of pastry.  Brush a little water around the edges.

Place 1tsp of filling onto each circle.

Fold the dough over the mixture, pressing to seal along the edge. Use a fork to crimp and seal securely.

Deep-fry the Bourekia in batches.  First make sure the oil is hot enough by dropping in a small piece of dough; if it bubbles and turns golden brown instantly the oil is ready.  Carefully slide a few Bourekia into the hot oil, cooking until golden on all sides.  Remove from oil onto crumpled kitchen towel to drain.

When cool, arrange on a pretty serving dish dusting liberally with icing sugar and cinnamon.  They taste wonderful hot or cold.

(Note: If you cannot purchase anari cheese, then the best substitution is unsalted ricotta cheese)

 

Source:  Cyprus Tourism Organisation

 

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Ingredients for the dough

  • 1 kg plain flour
  • 200 ml groundnut oil plus extra for frying
  • pinch of salt

Ingredients for the filling

  • 800 gr unsalted anari cheese
  • 1 heaped tsp ground cinnamon
  • 3 tsp caster sugar or to taste
  • rosewater
  • icing sugar

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