Preparing the dough
In a bowl mix the salt with the flour. Then add the lemon juice, rosewater and vanilla and mix together with your hands.  Make an opening in the middle of the flour and pour in the oil. Using your fingertips rub the oil into the flour until the mixture resembles fine breadcrumbs. Add little-by little the water and knead with as much water as needed to make it into a soft dough. Cover the bowl with cling film and let it rest.

Preparing the filling
In a bowl place the anari cheese and make it to small pieces. Add the sugar, vanilla, cinnamon, rosewater and mix all together well.

Separate the dough into 4-5 pieces and make them to ball shape. Flour the surface and place the balls on top.
Take one by one and open to long thin pieces (use the rolling pin or a pasta machine).  After open to a long shape place a small amount of the filling on the dough and then cut in your desired shape. With the pasta machine you can use the 2 stage and then the 4.
If you use the rolling pin open to a long rectangular shape 14 cm. Add a teaspoon of the filling leaving 7-8 cm distance between them. Close the dough press the edges to close well and cut it using a pasta cutter. After cut it you can also use a folk to press even more and create a line pattern to the edges. Now is ready for frying and you can also place freeze them if you want to keep some for another time. Place a deep frying pan on fire.  Head the oil well and fry them until golden brown both sides. Remove them from the oil and place them in absorbent paper. Dust them with a bit of icing sugar and enjoy, warm or cold.