Pumpkin Fatayer

Serving size:
 4 Servings


    • 1 1⁄2 c
    • all-purpose flour (plus more for dusting)
    • 1⁄2 c
    • warm water
    • 1⁄2 t
    • salt (plus more to taste)
    • 3 T
    • olive oil (divided)
    • 2 lb
    • pie pumpkin (peeled, seeded, and cut into chunks - or try kabocha or butternut squash)
    • 1 clv
    • garlic (smashed)
    • 2⁄3 c
    • feta cheese (crumbled)
    • 1⁄4 c
    • oregano (fresh, chopped)
    • 1 T
    • pine nuts (toasted)
    • pepper (to taste)
1 hour
Ready in
1 hour


These are delightful little pumpkin packets, wrapped in a crackly, golden crust. Don't be scared off by the dough - it's easy!

Adapted from Moro: the Cookbook by Sam and Sam Clark


For the dough, place the flour in a big mixing bowl, then make a hollow in the center. Sprinkle the yeast into the ghollow, then drizzle in the warm water. Mix together, then add 1/2 tsp of the salt and 2 tbsp of the olive oil. Transfer to a lightly floured surface and knead until the dough is smooth and no longer sticky, about 5 minutes. Cover with a clean dish cloth and set aside.

Preheat the oven to 450˚F. Arrange the pumpkin on a baking sheet and top with the remaining tbsp. of olive oil, the garlic, and a sprinkling of salt. Stir to coat with oil. Roast until soft, stirring occasionally, 25-30 minutes. Set aside and allow to cool for a few minutes. Purée in a food procesor until smooth.

Divide the dough into four equal pieces. Shape each piece into a ball. Use a rolling pin to roll each ball out very thinly. Dollop a fourth of the pumpkin purée onto each round, then top with some feta, oregano, and pine nuts. Moisten the dough edges with a bit of water, then join the edges into a rough triangle shape.

Place a sheet of parchment onto a baking sheet, then arrange the fatayer on the baking sheet. Bake until golden brown, 10-15 minutes. Allow to cool for a few minutes before serving.



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