Bourekia me Anari
Ingredients
For the dough:
- 350 g flour
- 1 tsp. salt
- 50 ml olive oil
- 125 ml water (lukewarm)
For the filling:
- 250 g Anari cream cheese (alternatively: ricotta)
- 2 - 3 tbsp. sugar
- 1 tsp. cinnamon
- 1/2 tsp. Rose water (optional)
In addition:
- oil for frying
- Icing sugar for dusting
Instructions
For the dough:
- Mix flour with salt.
- Add olive oil and knead into a crumbly dough with your fingers.
- Slowly add the lukewarm water while continuing kneading the dough.
- Knead the dough with your hands or a food processor to form a compact, but soft dough.
- Shape the dough into a ball.
- Die Kugel von außen mit etwas Olivenöl einpinseln.
- Pack the dough airtight (e.g. vacuum seal it or seal it tightly in a freezer bag) and let it rest for at least 30 minutes.
For the filling:
- Put anari cheese (ricotta) in a mixing bowl.
- Add sugar, cinnamon and rose water. Mix the mixture well.
For finishing:
- Den Teig mit einem Nudelholz ausrollen (ca. 1 - 2 mm dick).
- Cut out round circles with a glass or similar (approx. 10 m diameter).
- Put about 1 teaspoon of the filling on each circle.
- Fold the circle over the filling so that the shape of a crescent moon arises.
- Press the edges of the dough together with a fork.
- Heat the oil in a large saucepan.
- Deep-fry Bourekia me Anari in portions in hot oil until golden-brown.
- Take the finished Bourekia me Anari out of the pot with a slotted spoon, place on kitchen paper to soak up the excess fat.
- Dust the Bourekia me Anari with icing sugar and serve immediately.
Notes
I couldn't find anari cheese and used ricotta instead. That works great.