1. In a bowl or the mixer bowl, add the flour and salt and mix. Add the lemon juice, rose water, and vanilla and mix.
2. Make a well in the center of the flour, pour in the sunflower oil, and rub it in. That is, rub with your palms until coarse crumbs form, or mix with the dough hook of the mixer.
3. Gradually add the water and knead for 5 minutes or until you achieve a soft dough. Cover the bowl with plastic wrap and let it 'rest' for 1 hour.
Making the Anari Filling:
1. In a bowl, add the anari cheese and mash it with a fork. Add the sugar, cinnamon, rose water, and vanilla. Mix well. Divide the dough into 4-5 pieces. Shape them into balls.
2. Sprinkle the surface where you will roll the dough with cornstarch and place the dough balls on top. Take one dough ball and roll it out with a rolling pin or use a pasta machine, depending on the size you want your pourekia to be.
3. If rolling with the machine, take a piece of dough, flatten it slightly with a rolling pin, then run it through setting 2 of the machine and then setting 5. (My machine's setting 1 is the thickest sheet and setting 7 is the thinnest). If rolling with a rolling pin, then roll out a large rectangular sheet about 14 cm wide.
Place about 1 well-filled teaspoon of anari filling in the center of the sheet, and subsequent fillings about 7-8 cm apart. Fold the dough over so that it meets over the anari filling. Press lightly around the filling to seal the edges of the dough.
4. Cut out the pourekia using a cookie cutter, or a specialized tool, forming a half-moon shape.
If you prefer, you can cut the pourekia into squares or circles. Press the edges with a fork. Pour sunflower oil into the pan; it should cover the pourekia halfway up. When the oil is hot, fry the pourekia for 2 minutes until golden brown on one side, then flip to brown the other side.
5. Remove the pourekia and place them on absorbent kitchen paper to drain excess oil. Serve, dusting with icing sugar.
