Cypriot Pourekia with Anari and Custard

For the Dough

• 1 kg strong flour (country-style)
• 1 pinch salt
• ¾ cup sunflower oil
• A few drops lemon juice
• 2 – 2 ½ cups (500-600ml) water

For the Anari Filling

• 1 kg fresh unsalted anari cheese (Cypriot whey cheese, similar to anthotyro or sweet mizithra)
• 1 cup sugar
• Ground cinnamon
• Ground cloves

For the Custard

• 1 liter milk
• 2/3 cup (180g) sugar
• 6 tablespoons (120g) cornstarch (nisiasto)
• 3 eggs
• 1 tablespoon (20g) unsalted butter
• 2 sachets (10g) vanilla sugar

For the Syrup

• 1 ½ kg sugar
• 1 liter water
• Whole cloves
• Lemon juice
• Scented geranium leaves (arbaroriza)

For Frying

• Sunflower oil

1. For the full recipe instructions, please refer to the episode on YouTube.