Grandpas Famous Pies: 35 Delicious Pie Recipes (Grandpas Famous Recipes Book 2)
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Nothing quite like Lebanese food! Thanks for your lessons. Can hardly wait for your cookbook to come out. I plan to buy one for my daughter and son as well as all the nieces and nephews. Time for them to do the cooking. Sorry Maureen, I cheated on this recipe, forgive me.!!! I made four meat square pastries out of each box, for a total of eight pieces.. However, I used your recipe to provide the filling hashweh. I also added a two tablespoons of Shawarma Baharat to the two pounds of lamb meat mixture.
The grand children are back from school and each consumed two pasties. Of the eight that I made, only one is left, saving it for the Mrs. I could not help trying the meat hashweh before using it. Tasted pretty good. Next time I will start early in making the dough.!!! Thank you.!!! Oh fatayar—both spinach and meat—always always always a special occasion in our home—and always one of our most favorite meals—we are of the Abowds, and always always always cooked the hushwe first—I was never successful at making the dough stick together, and my gentle Mother would just smile and fix all of my mistakes.
She always made her own dough and ground her own meat. Maureen, you are the keeper of memories—every one of your columns evokes wonderful movies in my heart of my childhood home, influenced by the Abowds, Attiyehs, Khouries and Nassirs. If these taste as good as they look, and I am sure they do, they are winners! Love it … you must miss him so …. Hi sweetheart, when I returned home yesterday from a few days in the hospital where your brother, Chris, performed a lamenectemy to relieve me of back pain, I found this e-mail and was induced to prepare meat pies.
Chris removed a lot of bone but from the time I came out of recovery until now I still have not required any medication for pain. A testament to his skills. I always like to check a few of my other recipies before starting and thought you would be reminded that your Sitto, Sarah, called for sauteing the meat , onions and spices before cooking.
Not a bad idea either. Hi, Dick…Vicki Voisin here.
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I worked with you in Lansing when you were first out of law school. Such good training…and memories as we moved from the Bank of Lansing Building to the renovated Salvation Army building. Sorry to hear you have had back issues but it sounds as though you are on the mend. Best wishes! Uncle Dick, I was so glad to hear from Chris that you came through with flying colors! Dorothy his mother, now deceased used a combination of beef and pork that she insisted the butcher run through the grinder together 3 times…no more, no less.
The meat was then cooked with onions and many spices. Once cooked, it was cooled overnight in the trunk of their car since it was winter in Northern Michigan. The two-crust pies were filled and baked the next day, which was usually Christmas Eve. They were traditionally served for the first time after Midnight Mass, always with cranberry sauce. I have made Tourtiere off and on throughout our year marriage with the help of my dear husband who does the tasting until the spices are just right.
We are delighted that our adult children love to cook and are carrying on this tradition. Thanks for the memories. Where can I get the cookbook. I used to make these. Very same as yu mother. Always have trouble getting the dough right. Learned this from husbands grandmother in Thanks for the accompanying story. Beautiful story of cousin love. Thanks so much for sharing it! With that much love anything will turn out well.
Jim is a great cook, even better brother and we love and miss him lots around here. Sounds like you had a wonderful trip! Camille is smiling now for sure! How proud he would be. I am Irish Catholic gal originally from MI! If you know of this recipe, I would truly appreciate it:. Hi Laura—thanks so much! Maureen, I always use raw lamb, as I was properly brought up.
Parchment paper is a great way to save clean up time and 2. Teach your kids early on how to assemble them, it saves on the back as you get older and the fatayer seem to taste a little better somehow. Great way to figure someone out, do you bake your fatayar with the meat cooked or raw?
I love this recipe. Well … my mother ground her own meat — but she cooked it first, and her fatayer, both meat and spinach, were so, so good — she used pine nuts, and cinnamon, maybe allspice. Not sure about the spices, but I am sure that they were delicious.
Some day I have to get over my fear of making them and just do it! I love these! I lived in the Middle East for several years and seeing these brought back some wonderful memories of dinner with friends out there. Mari x.
Cabbage Pie and my guilty ingredient
I love fatayer! I tend to only make fatayer zaatar but now I will definitely be making these. This is the perfect Middle East as I know it — food and emotion. I would love to get my hands on your cookbook early next year. Would it be available in Australia? Maureen, These were delicious thanks very much.
I know that I can freeze these pies but I want to serve for company fresh out of the oven. Can I prepare the pies earlier in the day, put them in the refrigerator and bake later in the evening? Will that work? Should they be covered in the frig? Thanks for your help. Joyce, I suspect the pies would over-proof and possibly open up f you form them and put them in the refrigerator throughout the day.
Let me know if you try it and how they come out! I like to bake them off right after forming them, then warm them in the oven just before serving. My sitto and mother would usually just dice the lamb. They would use the raw meat method that added a delicious flavor to finish product. I used to make these with my mother. Now my daughter makes them with me. When I was younger, my mother and I always hand ground the meat and onions together.
Nothing was ever measured. When we made kibbe, it was always at least 5 pounds of meat, ground by hand, 7 times. No more, no less. I still have the hand-grinder, too, and use it when time permits. And always eaten cold and raw or fried in rendered lamb grease in hamburger-shaped patties.
My husband is one of ten children and I a mostly Swede was blessed to marry number six. My mother in law was a fabulous cook and we always looked forward to Sunday dinners when lived close by. When living too far away to go to Sunday dinner I always tried to watch her while she cooked to learn her secrets. Raw kibbee is a favorite of mine as is the cooked. Her Grape leaf rolls so different from the Greek ones were heavenly. Fatayar, spinach, lamb or beef were also so wonderful, she and the rest of the clan always formed these with raw meat triangles but a venting hole was left in the the very top.
If any juice spilled out it added the crunchy savory flavor to the bread that was so good. Yum, I think I need to get on a Lebanese cooking binge! I want to make all of your fatayer recipes! How long will these last in the fridge? And from frozen, what shall I do prior to serving? Thank you and I hope mine look as pretty as yours! He was with his mother only when they arrived. He went to Australia to get his wife and came back to NZ and eventually brought 13 children into this world. I have read your food articles and without much change they are the same as we have here.
I lived with my grandfather for quite some time. He was a Rassie have you heard of that family name. I went to Zahle where he came from a very beautiful place. Wow Bruce, this is very special. Sounds like we have a connection somewhere along the line! My warmest regards to all of you in New Zealand!
I hope you can find my book there too. The dilemma to cook meat before or after…. Great article…. The trickiest part is to get those seams tight. I squeeze and pinch and yet those suckers still pop open. That is tricky! Do you use my dough recipe? That helps because the dough is very sticky and the seams tend to stay shut. Hi Maria—the trick is in the dough—my fatayar dough is intentionally sticky, and it tends to stay together quite well.
I have found other doughs used for breads and etc. Check out this link this link and this link. I really enjoyed your story…especially when your Dad spit out the fatayar. My family never cooked the meat first, we were like your Dad. We cooked it all together. Sorry to hear your Dad passed away. I had not made Sfeeha for over twenty five years, after my husband died. My sister-in-law had a new, wonderful bread reciepe. Self rising flour, bisquick, yeast, milk and oil. It is wonderful to work with.
Or, maybe I could omit it altogether? I know the flavour would be different, but it would surely still taste good, right? Mayo dominated Soviet cuisine for the past hundred years. With no variety and no access to sauces, and condiments, mayo, mustard and ketchup less common were the only available options.
Even in the 20th century, dressing salad in mustard did not seem like a good idea. And so people experimented and Soviet food was born — smothered in mayo, with piped mayo rosettes on the side. In the late 90s, at the dawn of culinary Internet, just as I started becoming interested in cooking, there was a mayo backlash all over Russian websites. Breaking out of their Soviet shell, Russians finally had access to ingredients and techniques that were only glimpsed in foreign films before.
Mayo was out; yogurt was in. Countless cooking forums condemned the use of mayo and I, regrettably, got caught in the anti-mayo frenzy. I avoided any recipes where mayo played a major role. I used sour cream instead, and later Greek yogurt. But something changed recently. Older — yes. Wiser — doubtful.
I became more retrospective. I no longer want to distance myself from my Russian heritage. Instead I want to embrace it in the form of the food I make. I want to honour my grandparents, their life, and their love in my cooking. And so I find myself looking for those classic Soviet recipes that my grandmother used to make, full of mayonnaise and nostalgia.
I continue making substitutions and decreasing the amount of mayonnaise. Yogurt is still in, but mayo is back. My grandmother was famous for her cabbage pies — not just one, she made many kinds.
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Everyone in the family had their favourite. Mom liked cabbage pie with a few layers of thin strudel dough. I liked yet another kind made with thick yeasty dough: feather light, slightly sweetened, and full of butter and egg yolks. But really I loved them all: thick and thin, soft and crisp; all made with years of experience, all made with unconditional love.
Years later, already in Canada, elaborate yeast doughs and thin strudel layers became too difficult for my grandma to manage. Growing older she started using ready-made puff pastry and quick mayonnaise batter. The first time I tried that new and unfamiliar mayo version of the pie, I loved it.
The top crust was soft, spongy, and savoury. My grandma smiled at me waiting for questions, anticipating a request for the recipe. But once I found out it was made with excoriated mayo, I did not write the recipe down and refused a second helping. I asked my grandma to bring her famous cabbage pie. I was disappointed, but taking the first bite still transported me back to my childhood. The filling of the pie was just as I expected: chopped and cooked cabbage mixed with boiled and diced eggs — bathed in melted butter.
I told her I loved it and asked for the recipe. And if you like quick and easy savoury pies, then you should definitely try to make my Pulled Pork and Peppers Pie which is a variation of this Cabbage Pie. I have to say what always draws me to your blog is your beautiful photography, but today what pulled me in was your amazing writing. Tuscan, Sausage, and Kale Frittata. This saucy, cheesy frittata is so good that Dad won't even notice the kale. Mediterranean Hummus Egg Smash. Grab a handful of pita chips and dip into this homemade red pepper hummus.
Ted Cavanaugh. Spinach and Cheese Breakfast Pockets. Raspberry Oat Scones. A bowl of oatmeal just won't cut it on Father's Day but that's why these scones exist. Danielle Daly. This sunny-side up pizza looks way fancier than it is shh, he'll never know! Con Poulos. Spiced Banana-Chocolate Muffins. Twice-Baked Citrus-Almond Brioche. This isn't your traditional French toast — it's topped with sliced almonds and grapefruit.
Green Eggs and Ham 'Wiches. Scrambled Carbonara. This egg and bacon dish is the best of both worlds — breakfast and dinner. Spinach and Prosciutto Frittata Muffins.
Before Dad tees up, give him plenty of fuel with these protein-packed egg muffins. Dana Gallagher. Cinnamon Rolls. Emily Kate Roemer. Smoky Tater Hash. Frozen tater tots are the foundation for this classic diner meal. Mint-Pesto Baked Eggs. If you're hoping to serve Dad breakfast in bed, then these mini ramekins will be your BFF. Spanish Potato Omelet. Here's an entire brunch plate in one omelet.