SYRIAN CHEESE & COURGETTE PIES

Makes 16

For the dough

350g (12oz) plain flour

7g sachet instant yeast

2tsp granulated sugar

½tsp salt

200ml (7fl oz) lukewarm milk or water

75ml (2½fl oz) olive oil, plus extra for greasing and brushing

For the filling

3 courgettes, coarsely grated 200g (7oz) feta cheese, crumbled 1tbsp sumac A small bunch of flat-leaf parsley, chopped

1 egg, beaten

Salt and pepper bowl. Add the milk or water and olive oil. Knead until the dough is soft but not sticky. Coat a bowl with oil, form the dough into a ball and put in the bowl. Cover with lightly greased clingfilm and leave to rise somewhere warm for 20 minutes, until it has doubled in size. Preheat the oven to 200°C/fan 180°C/gas 6.

Meanwhile place the courgettes in a colander over a sink. Squeeze them with a clean tea towel to remove moisture. Put the squeezed courgette in a bowl with the other filling ingredients and mix gently to combine.

Form the dough into 16 balls and roll each ball into a long oval shape about 5mm thick. Place 1-2tbsp of filling in the centre of each oval. Fold one long edge a little bit over the filling, leaving some filling exposed. Press down to seal at each end of the folded edge. Do the same on the other side, forming a petal or boat shape. Pinch the edges well to seal. Place them on lightly oiled baking sheets. You need to work quickly – the dough will continue to rise and the pies may open, so bake one tray while you’re finishing assembling the second tray.

Brush the edges of each pie with olive oil then bake for 15 minutes, or until the dough has turned a golden brown and the cheese mixture has melted. Serve the pies warm or at room temperature.

These pillowy little pies, called fatayer, are popular all over the Middle East, and often served with a tomato and cucumber salad. Mix the flour, yeast, sugar and salt in a