1. In a bowl, place the flour and add the salt, vinegar, and ouzo, mixing them in. Next, pour in the olive oil and 'ryziázoume' (rub with your palms) until coarse crumbs form. Add the water and knead until you have a soft dough. Cover the bowl and set aside for 30 minutes.
2. Put water in a glass. In a bowl, mix the sesame seeds and nigella seeds. Divide the dough in half and then into 5 pieces of 100g each. Roll them into 10 small balls. Take one piece, dust it with flour, and roll it out slightly. Pass it through the pasta machine, starting at setting 1 and gradually moving to setting 6 (from thickest to thinnest). Dust with flour each time you pass it through the machine to prevent sticking. In the end, you will have a sheet measuring 14x60 cm.
3. Using a spoon, place about 80g of anari cheese in a line along the sheet, one centimeter in from the bottom edge. Along the top edge, wet the dough slightly with your finger to seal it without it opening. Roll up the sheet and twist it. Use a little water to seal the two ends and coil it like a snail.
4. Wet the edge of your fingers with a little water and press the protruding end underneath the snail shape. The water acts like glue, ensuring the 'anaropita' (cheese spiral) doesn't open. Place it on a floured surface and cover it with a towel. Repeat the process with the remaining ingredients.
5. Heat plenty of vegetable oil and carefully place 2-3 spirals in. Lower the heat to medium and fry for 2 minutes on each side. To ensure they cook evenly, prick them with a wooden skewer. Remove them onto absorbent kitchen paper, drizzle with honey, and sprinkle with sesame and nigella seeds. They are delicious served hot or cold.
