Syrup-Soaked Anari Cheese Pockets (Pourekia)

For the Dough

• 1 kg all-purpose flour
• ¾ cup sunflower oil
• 2 cups lukewarm water

For the Filling

• 1 kg unsalted anari cheese (Cypriot ricotta-style cheese)
• ½ cup sugar
• 2 tablespoons ground cinnamon
• 1 sachet ground mastic (mastiha)
• 1 small coffee cup of heavy cream

For the Syrup

• 3 cups water
• 4 cups sugar
• ½ orange, cut into slices
• 1 cinnamon stick

For Frying

• Plenty of sunflower oil

Prepare the Syrup:

1. Place a saucepan on the heat and add the water, sugar, orange peel, and cinnamon stick.
2. Stir and bring to a boil. Lower the heat and simmer for 5-6 minutes.
3. Let it cool down.

For the Dough:

4. In a bowl or the mixer bowl, add the flour, sunflower oil, and 'ryziázoume' (rubbing/crumbling). That is, rub with your palms until coarse crumbs form.
5. Pour in the water and knead until you have a soft dough.
6. Cover and let it 'rest'.

For the Filling:

7. In a bowl, crumble the anari cheese and add all the remaining ingredients. Mix well. Take a little dough and form small round patties.
8. Place 1 spoonful of the anari mixture inside and close the patties. Press them with a fork to seal them well. Repeat the process with the remaining ingredients.
9. In a frying pan, add enough sunflower oil to cover the pockets halfway up and place it on the heat. When hot, fry the pockets on both sides until golden brown.
10. Remove them and place them into the cold syrup. Place them in a colander to drain and serve.
11. Be careful, the slotted spoon used to remove the pockets from the oil must not come into contact with the syrup. Even a small amount of syrup in the oil can darken it and create black residue.