Traditional dishes of Cyprus 41 INGREDIENTS FOR THE DOUGH • 375 g flour (3 cups) • 3 Tbsp olive oil (45 ml) • A pinch of salt • About 240 ml water (1 cup, or as needed for kneading) FOR THE FILLING • 450 g unsalted anarí cheese (Cypriot curd cheese – or substitute with ricotta) (2 cups) • 100 g sugar (½ cup) • 1 tsp ground cinnamon • 2 Tbsp rosewater or citrus blossom water FOR FRYING & SERVING • Sunflower or corn oil, for deep frying • Icing sugar, for dusting METHOD 1. Prepare the filling: Mash the anarí cheese in a bowl until smooth. Add the sugar, cinnamon, and rosewater, mixing until well combined. 2. Make the dough: Combine the flour, olive oil, and salt in a large bowl. Gradually add water and knead until smooth and elastic (8–10 minutes). Cover with a towel and rest for 30 minutes. 3. Shape the pastries: Roll out the dough thinly (about 2 mm). Cut into circles about 7 cm in diameter. Place 1 tsp of filling in the center of each circle. Fold over into a half-moon shape and press the edges firmly with a little water to seal. 4. Fry: Heat oil in a deep frying pan to 170–180°C. Fry the pourékkia in batches until golden brown on both sides (3–4 minutes). Drain on paper towels. 5. Serve: Place on a platter, dust generously with icing sugar, and enjoy warm or at room temperature. Tips • Sweet pourékkia are popular during festive occasions and celebrations in Cyprus. • For a lighter version, bake them at 180°C for 20–25 minutes until golden. • Best eaten fresh, but they can be stored for a couple of days in an airtight container. Sweet Pourékkia with Anarí VEGETARIAN
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