Ingredients
For the dough
4 glasses self-raising flour pinch of salt
⅔ glass oil
⅘-1 glass lukewarm water
For the filling
1 kg Fresh Anari cheese
4-5 tablespoons sugar
1 teaspoon ground cinnamon
3-5 tablespoons rose water oil for frying icing sugar for dusting
Method
To make the dough, mix the salt with flour and pour in the oil. Using your fingertips rub the oil into the flour until the mixture resembles fine breadcrumbs.
Knead with as much water as needed to make a firm dough. Cover with a kitchen towel for half an hour.
To make the filling, mash the Anari with a fork. Mix in the cinnamon, sugar and as much rose water as needed to make a fluffy mixture.
Roll out the dough into a thin sheet and cut it into small pieces of 8x10 cm each. Place about 2 teaspoons of filling on each piece.
Fold the pastry over the filling to enclose it completely and cut using a glass or cutter to make half a circle shape. If you roll out the dough using a pasta-machine, place the filling lengthwise at equal intervals, fold the sheet over and cut.
Continue until all the dough and filling is used.
Heat the oil and fry the bourekia, a few at a time, until golden brown. Drain bourekia in a strainer and transfer to a platter. When cool, sprinkle with icing sugar. It makes 70-80 bourekia.
Note: Sprinkle the dough with flour before rolling it out on a floured surface.
When the bourekia are cut, place them on a floured surface until you are ready to fry them.
Comments