Crispy Cheese Pirashki with Parsley

In a medium bowl, gently mix the crumbled white cheese with the chopped parsley and cumin or fennel seeds, if using. Stir just until evenly combined; avoid overmixing.

Lightly flour a work surface and roll out the pizza dough to an even, thin thickness. Cut into small circles or squares using a knife or cutter.

Place about 1 teaspoon of the cheese filling in the center of each piece of dough, taking care not to overfill.

Lightly brush the edges of the dough with the beaten egg white. Fold the dough over the filling to form a half-moon or parcel, and press the edges firmly to seal.

Heat enough oil in a deep pan over medium heat. Once hot, fry the pirashki in batches, turning occasionally, until golden brown and crisp on all sides.

Remove with a slotted spoon and transfer to a strainer or paper towels to drain excess oil. Serve warm for the best texture and flavor.