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Bourekia with cypriot anari by Athena Loizidou

  • NAVA Preparation time30’
  • NAVA Cooking time20’
  • NAVA Level of difficultyEasy

Products used in the recipe

Recipe ingredients

For 6 bourekia:

For the dough:

280 gr. flour

50 ml olive oil

100 ml of water

 ½ teaspoon of salt


For the filling:

360 gr. (1 package) fresh anari, cut into pieces

40 gr. sugar

½ teaspoon of cinnamon

1 teaspoon rosewater

around 1 liter of sunflower oil for frying

powdered sugar and cinnamon for sprinkling

Recipe Directions

1. Put all the ingredients for the dough into the mixer and beat until combined. Transfer to a bowl and knead.

2. In another bowl, put the pieces of anari and crush them. Add the sugar, the cinnamon, the flower water and mix.

3. On a floured workbench, roll out half the dough using a rolling pin about 0.5 cm thick. Use a medium bowl with a diameter of about 16 cm as a cutter and cut the dough into three round pieces. Repeat the process with the rest of the dough to have 6 round pieces of dough.

4. Fill half of each piece with anari and fold in half. Press the ends of the patty with a fork. Repeat until we have 6 bourekia.

5. Heat the sunflower oil in a saucepan until it burns. Fry the bourekia one by one for a few minutes. Remove them from the oil with a slotted spatula and place them on kitchen paper to absorb the excess oil. After a few minutes, sprinkle them with powdered sugar, cinnamon and serve.

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