Pirashki (پیراشکی) — Golden Cheese and Parsley Turnovers

• 500 gPizza dough (store-bought or homemade), thawed if frozen (Bring to room temperature for easier shaping)
• 30 gAll-purpose flour (For dusting the work surface)
• 250 gWhite cheese (feta-style), crumbled (If very salty, soak in cold water 10 minutes, then drain well)
• 60 gFresh parsley, finely chopped (Leaves and tender stems only)
• 40 gScallions, finely sliced (Optional but traditional in many home versions)
• 1 tspGround cumin (Or use fennel seeds for a sweeter aroma)
• 0.5 tspBlack pepper, freshly ground (Adjust to taste)
• 30 gEgg white (From 1 large egg; for sealing and brushing)
• 15 gWater (Mix with egg white to make an easy sealing wash)
• 900 mlNeutral frying oil (sunflower, canola, or grapeseed) (Use enough for 4–5 cm depth in a wide pot)

Instructions

1. 1

   Bring the pizza dough to room temperature for 30 minutes so it stretches without tearing. Meanwhile, crumble the white cheese into a bowl and, if it tastes very salty, soak it in cold water for 10 minutes, then drain and pat dry. Finely chop parsley (and scallions if using).

2. 2

   Make the filling: combine crumbled cheese, chopped parsley, scallions, ground cumin (or fennel seeds), and black pepper. Mix with a fork until evenly distributed; avoid over-mashing so the filling stays pleasantly crumbly. Cover and refrigerate 10 minutes to firm up, which makes shaping cleaner and reduces leakage during frying.

3. 3

   Divide the dough into 8 equal pieces (about 62 g each). Lightly flour the work surface and roll each piece into a 12–13 cm round, about 2–3 mm thick. Keep the remaining dough covered to prevent drying. In a small bowl, whisk the egg white with water to make a sealing wash.

4. 4

   Fill and seal: place about 45–50 g filling on one half of each dough round, leaving a 1.5 cm border. Brush the border with egg-white wash, fold into a half-moon, and press out any air pockets. Crimp firmly with a fork for a tight seal. Rest the shaped pirashki 10 minutes at room temperature.

5. 5

   Heat frying oil in a heavy pot to 175°C (use a thermometer for accuracy). Fry 2–3 pirashki at a time for 3–4 minutes total, turning halfway, until deep golden and crisp. Keep the oil between 170–180°C; adjust heat as needed. Drain on a rack or paper towels for 2 minutes before serving.