1. In a bowl, place the flour and salt and mix. Add the lemon juice, rosewater, and vanilla and mix. Make a well in the center of the flour, pour in the seed oil, and 'ryziase' (rub it in). That is, rub with your palms until coarse crumbs form. Gradually add the water and knead until you achieve a soft dough. Cover the bowl with plastic wrap.
Next, make the Anari filling:
1. In a bowl, place the anari cheese and crumble it. Add the sugar, vanilla, cinnamon, and rosewater. Mix well.
2. Divide the dough into 4-5 pieces. Shape them into balls. Flour the surface where you will roll out the dough and place the balls on it. Take one and roll it out with a rolling pin or a pasta machine, depending on the size you want your pourekia to be. If you use the machine, take a piece of dough, roll it out slightly with the rolling pin, and then run it through setting 2 of the machine and then setting 4. If you roll it out with a rolling pin, then roll out a large rectangle sheet about 14 cm wide. Place 1 well-filled teaspoon of anari filling on one edge of the sheet, and the next ones about 7-8 cm apart.
3. Fold the sheet over and gently press around the anari filling to seal the edges of the dough together. Cut with a knife or a special tool. If you like, press the edges with a fork. Pour seed oil into a pan to cover the pourekia halfway up, and when it's hot, fry the pourekia until golden brown on both sides.
4. If you wish, you can store the pourekia in the freezer and when you need them, fry them directly in hot oil.
