Pourekia with Salted Anari from Alhambra Dairy

For the Dough

• • 1 kilo Village Flour
• • 1 teaspoon salt
• • 1 teaspoon baking powder
• • ½ cup (115ml) sunflower oil
• • 1 shot glass (40ml) Zivania or vinegar
• • 2 cups (500ml) lukewarm water

For the Filling

• • 1 kilo salted Anari cheese from the Alhambra Dairy
• • 1 cup (30g) fresh chopped mint
• • 3-4 eggs

For Frying

• • plenty sunflower oil

For Serving

• • honey

For the Dough:

1. 1. In a bowl, place the flour, salt, and baking powder and mix. Add the Zivania and sunflower oil. Rub them together.
2. 2. This means rubbing with your palms until coarse crumbs form. Gradually add the water and knead until you have a soft dough.
3. 3. Cover the bowl with plastic wrap and let it 'rest' for 30 minutes.

Prepare the Anari:

1. 1. In a bowl, place the Anari cheese and mash it with a fork. Add the mint and eggs. Mix until you have a fluffy, bound filling. Take a piece of dough, roll it out a little with a rolling pin, and then run it through the pasta machine. From the thickest setting to the second to last so it is thin, but not too thin. Sprinkle with a little flour if needed.
2. 2. Place about 1 heaped teaspoon of Anari mixture in the middle of the dough sheet, and the next portions about 7-8 cm apart. Fold the dough over the Anari mixture, ensuring the edges meet over the cheese. Press lightly around the Anari mixture to seal the edges of the dough together.
3. 3. Cut into rectangular 'pourekia' (small pastries) using the special cutter. Press the edges with a fork. Pour sunflower oil into the pan; it should cover the pastries halfway up. When the oil is hot, fry the pourekia for 2 minutes until golden brown on one side, then turn them over to brown the other side. Remove onto kitchen paper to drain excess oil. Serve by drizzling generously with honey.