Mushroom & cumin sfiha from Honey & Co: Food from the Middle East by Sarit Packer and Itamar Srulovich

Ingredients

• 200 g curd cheese or ricotta
• ½ tsp freshly ground black pepper
• 120 ml warm water
• 20 g fresh yeast or 1 tbsp dried yeast
• 1 tsp sugar
• 190 g plain flour
• 1½ tsp salt
• 2 tbsp olive oil
• 500 g mushrooms, thickly sliced (I like to mix chestnut and button)
• 1 cinnamon stick
• 2 tbsp ground cumin
• 1 tsp freshly ground black pepper
• 65 g wholemeal flour
• 1 egg
• a pinch of salt
• 3 onions, peeled and diced (about 450g)
• 50 g butter
• 1 small leek, sliced (about 120g)
• 3 cloves of garlic, peeled and thinly sliced