👨‍🍳 Instruktioner

1. 1

   Prepare the dough: Sieve the flour into a bowl, add salt and vegetable oil. Rub the oil into the flour with your fingertips until it resembles coarse breadcrumbs.

   💡 Proffstips: Using a sieve ensures a lighter dough.
2. 2

   Gradually add the warm water, mixing until a smooth, pliable dough forms. Knead for about 10 minutes until elastic. Cover the dough with cling film and let it rest at room temperature for 30 minutes.

3. 3

   Prepare the filling: In a separate bowl, mash the anari cheese with a fork until smooth. Stir in the caster sugar, cinnamon, and rose water until well combined.

4. 4

   Roll out the dough: Lightly dust a work surface with flour. Roll out the dough thinly, either by hand or using a pasta machine, to create even sheets.

   💡 Proffstips: A pasta machine helps achieve a consistently thin dough, crucial for crispiness.
5. 5

   Cut the dough into squares or rectangles of approximately 10x10 cm. Place about 1 tablespoon of the anari filling onto the center of each piece of dough.

6. 6

   Fold the dough over the filling to create a crescent shape or seal it into a small parcel. Crimp the edges with a fork to ensure they are well-sealed.

   💡 Proffstips: Ensure the edges are sealed tightly to prevent the filling from leaking out during frying.
7. 7

   Heat a generous amount of vegetable oil in a deep pan over medium-high heat. Test the oil temperature by dropping a small piece of dough; it should sizzle and float.

8. 8

   Carefully place the bourekia into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, until golden brown and crisp.

9. 9

   Remove the fried bourekia with a slotted spoon and place them on a plate lined with kitchen paper to drain excess oil.

   💡 Proffstips: Drain well to maintain crispiness.
10. 10

    Once cooled slightly, dust generously with icing sugar before serving warm.