First, make the dough. Put the yeast, sugar and water into a small bowl and whisk to combine. Set aside for 5 minutes, until the mixture has frothed.

Put the flour, milk powder, sweet baharat, turmeric, za’atar and ¾ teaspoon of salt into the bowl of a stand mixer with the dough hook in place. Mix for 1 minute, just to combine, then add the yeast mixture and the oil.

Work on a low speed for about 2 minutes, to bring everything together, then increase the speed to medium. Continue to mix for 4 minutes, until the dough is soft and elastic. It should feel very soft and almost sticky, but this is how it should be.

Tip the dough on to a clean work surface and bring together to form a ball. Grease the bowl with 1 tablespoon of oil and return the dough to the bowl. Turn it a couple of times so that it’s completely coated in oil, then cover the bowl with a clean kitchen towel. Set aside somewhere warm for 1 to 1-½ hours, until it’s doubled in size.

On a lightly floured work surface, roll the dough into a large circle, about 18 inches / 45cm in diameter. Spread the jam over evenly, leaving about ¾ inch / 2cm clear at the edge.

Sprinkle the feta on top, then fold one side of the dough inward about 4 inches / 10cm. Repeat the process with the rest of the dough edges—you are looking for 6–8 folds in total (the pie should be a 6–8-sided shape). Pinch the center and the open side folds tightly together to seal.

Transfer the pie to a parchment-lined baking sheet, cover with a clean kitchen towel and let rest for 20 minutes.

Preheat the oven to 425°F.

In a small bowl, whisk the egg with the milk or water and egg-wash the pie all over. Sprinkle with the sesame and nigella seeds.

Set aside to rest for 5 minutes, then bake for about 20 minutes, or until the pie is cooked through and the bottom is golden brown.

Remove from the oven and let cool for 10 minutes before serving.

Once baked, the pie keeps well for a few days and freezes beautifully—you can warm it in the oven straight from the freezer.