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Pourekkia anaris – Cheese filled pastries

Craving a real taste of Cyprus? Look no further than our incredible pourekkia anaris.

These delicious treats are bursting with rich Anari cheese, offering a delightful sweet experience in every bit. Anari cheese is a mild cheese made from sheep’s or goat’s milk. Anari is made from the whey, a by-product of halloumi cheese. It has a chalk-white appearance and comes in a few varieties: salted, unsalted, hard or soft. Anari has a prominent place in our culture and it is mentioned in the fairy tale “Spanos and the forty dragons”.

Made with fresh ingredients, these delights deliver a perfect balance of flavour and texture.

Pourekkia anaris are made with pastry dough and delicious filling of Anari, often flavored with sugar, cinnamon and a touch of rose water. The pastries are then fried and served with icing sugar or honey on top.

Pourekkia anaris are closely related to Cheesefare Week (Cyp. Tyrinis). This week kicks off immediately after Meatfare Sunday and finishes on Cheesefare Sunday, that is the day before Green Monday when the Great Lent starts. During this week, people abstain from meat but can eat eggs, pasta, cheese and other dairy products. Pourekkia anaris have a leading role during this week.

Find them at local bakeries or try making your own batch at home!



  • 8 cups flour
  • 1 cup oil
  • 2 ½ cups water

Cheese stuffing:

  • 1kg soft unsalted Anari
  • 2 tsp cinnamon
  • 1 cup sugar
  • ½ cup Rose water

Make the dough and let it rest for 1 hour. The dough should be smooth, soft and elastic. In the meantime, prepare the filling. Crumble the anari with a fork, add the sugar, cinnamon and the rose water and mix well.

Once the dough has rested, cut a small piece and roll out the dough real thin. With a water glass cut out circles. Place a small heap of anari filling on each circle. Fold half of the circle over the filling. Press the edges with a fork.

Fry the pastries in hot oil until golden. Drain on kitchen paper and sprinkle with icing sugar or honey.

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