Pirashki Paniri (پیراشکی پنیری) — Persian Fried Cheese and Parsley Turnovers

• 500 gPizza dough (store-bought or homemade) (Cold dough; let sit at room temperature 30 minutes before shaping)
• 30 gAll-purpose flour (For dusting the work surface)
• 250 gWhite brined cheese (feta-style) (Crumbled; if very salty, soak in cold water 10 minutes then drain well)
• 60 gFresh parsley (Finely chopped (about 2 packed cups leaves))
• 35 gEgg white (From 1 large egg; for sealing the edges)
• 2 gCumin seeds (About 1 teaspoon; or use fennel seeds (same amount))
• 1 gBlack pepper (About 1/2 teaspoon, freshly ground)
• 900 mlNeutral frying oil (sunflower, canola, or grapeseed) (For deep-frying; keep oil at 175–180°C / 347–356°F)

Instructions

1. 1

   Bring the pizza dough to room temperature for 30 minutes so it stretches without tearing. Meanwhile, crumble the white cheese and, if it is very salty, soak it in cold water for 10 minutes, then drain and press dry. Finely chop the parsley and set everything aside.

2. 2

   Make the filling: in a bowl, combine crumbled white cheese (250 g), chopped parsley (60 g), cumin seeds (1 teaspoon) and black pepper (1/2 teaspoon). Mix until evenly distributed. Keep the egg white in a separate small bowl for sealing; do not add it into the filling.

3. 3

   Divide and shape: lightly flour the counter with the measured flour. Cut the dough into 8 equal pieces (about 60–65 g each). Roll each piece into a 14–16 cm (5.5–6.5 in) circle, keeping the center slightly thicker than the edges to prevent blowouts during frying.

4. 4

   Fill and seal: place about 45 g (roughly 3 tablespoons) of filling on one half of each circle, leaving a 1.5 cm border. Brush the border with egg white, fold into a half-moon, and press firmly to seal. Crimp with a fork, then check for gaps; a tight seal prevents cheese leakage.

5. 5

   Heat the oil: pour frying oil into a heavy pot to a depth of 5–6 cm. Heat to 175–180°C (347–356°F). If you do not have a thermometer, test with a small dough scrap: it should bubble vigorously and rise within 5 seconds without browning instantly.

6. 6

   Fry in batches: carefully lower 2–3 pirashki into the hot oil, seam-side down first. Fry for 2 to 3 minutes per side (about 5 to 6 minutes total), turning once, until deep golden and crisp. Maintain temperature by adjusting heat between batches to avoid greasy results.

7. 7

   Drain and serve: transfer fried pirashki to a rack set over a tray (or paper towels) and rest 3 minutes so steam escapes and the crust stays crisp. Serve warm while the cheese is creamy inside. Repeat frying with remaining pieces, letting oil return to temperature each time.