DINNER: Little Hands and Random Objects Make Light Work.

I've been a bit uninspired when it comes to dinner of late, I think its the heat, its always hard to cook in hot weather. But I was really craving a Fatayer, a Lebanese style pie which is usually filled with Haloumi or Spinach or both combined or Shangalesh, Ricotta, Spicy Potatoes...the list goes on. We live close by to a few Lebanese Bakeries who make these wonderful pies, not only are they delicious they are fairly cheap too! We usually go for lunch every Sunday to our new favorite Lebanese bakery and Clementine DEVOURS them, THEY ARE SO GOOD! So I decided to give 'em a go myself and make them for dinner. Although it is a yeast based dough there's no major resting time so you can get away with starting these about 45 mins before dinner time!I found a recipe for Fatayer in the Moro cookbook which is a wonderful book that I use quite often. If you are in need of a killer tortilla recipe, look no further. I changed up the cheese a bit as the recipe uses feta, I had ricotta and Parmesan so I used a mixture of both. Clementine loved my homemade Fatayers so my mission is to quadruple the recipe and make up a few different fillings and freeze them for those nights of - "meh, I have no idea what to cook for dinner".
As you can see, Clementine now has two titles when it comes to the kitchen...Sous Chef and most recently Food Stylist. It was "bring your random toys to the photo shoot day". 

PUMPKIN RICOTTA FATAYER

Makes 4 large or 8 small fatayer

Dough
220 grams all-purpose flour, plus more for dusting
1/2 teaspoon instant yeast
100 mls warm water
1/2 teaspoon salt
2 tablespoons olive oil

Filling
800 grams (I used about a quarter of a Kent pumpkin) peeled ,seeded and cut into chunks
1/2 garlic clove, crushed to a paste ( I used a micro grater)
Salt
1 tablespoon olive oil
100 grams ricotta cheese, crumbled
2 tablespoons grated Parmesan cheese
a handful fresh parsley, chopped 
Salt and pepper




Dough -
Pour the warm water into a small bowl and sprinkle over the yeast
Place the flour and salt in a large mixing bowl.
Add the yeast and water mixture and start squelching the mixture with your hand.
Add the olive oil and work the dough into a ball.
If he dough is too dry add more water, if too sticky sprinkle with flour.  (mine was a tad too dry).
Knead the dough for about 5 minutes on a lightly floured surface (mine didn't require any flour so just see how you go before sprinkling your work surface).
The dough should be smooth and silky and not sticky.
Set aside and cover with a cloth.

Filling - 
Heat the oven to 230 deg C .
Place the pumpkin on a baking sheet and drizzle with the olive oil , garlic and salt to taste, using you hnds toss the pumpkin so its evenly coated.
Roast for approximately 20-25 minutes. 
Remove and set aside to cool.

In a small bowl combine the ricotta, Parmesan cheese and the parsley.

Roughly mash the pumpkin with a fork.


Assembly-
Divide the dough into four or eight equal sized pieces
Working with one piece at a time roll it out using a rolling pin until it is quite thin (you want it to be as thin as a wonton wrapper)and roughly a circle.
Place either a quarter or an eighth of the pumpkin into the middle of the dough and then the same amount of the cheese mixture as well.
Moisten the edge of the dough with a little water, then gently lift and overlap the dough onto the filling until you have a rough triangle shape. 
Pinch the edges together to seal.
Place the fatayer on an oiled baking sheet (i just reused the pumpkin tray) and bake for 10 to 15 minutes, until the dough is starting to turn golden brown. 
Let cool for a few minutes, then serve.
Yum.