Loading ...Pies That I Cherish for Entrees from All Over the World
By: Habeeb Salloum/Arab America Contributing Writer
Main course pies through the years have become one of my favourite meals. As a young boy, my mother often served numerous types of these pies. Later, travelling through many countries in the world I became aware of other varieties of these one- dish meals.
Usually mother made kubba, labeled by the Lebanese and Syrians as ’king of their foods’, on special occasions and for holiday feast days. One of the best-known dishes in the eastern Arab world, the Arabs of the Middle East consider it, in all it various types, as the epitome of all food.
There are many kinds of kubba, made in a myriad of different ways and from different ingredients, but those prepared with meat, usually lamb, are the most popular. These can be eaten cooked or raw in the same fashion as the French or Australian tartare. To the vast majority of Middle Eastern people, especially the Lebanese, it is eaten as a meat pie for a one-dish meal.
As famous in Morocco, its land of origin, is bastilla, an exquisite dish made from crispy paper-thin pastry stuffed with chicken or pigeon and almonds as well as, at times, seafood. Considered to be the most sophisticated and elaborate of the many Moroccan dishes, this crown jewel of the Moroccan kitchen is a pillar of that country’s cuisine. A magnificent flaky pie, it reminds one of the foods found in the Arabian Nights.
A relative of the bastilla is pastel murciano, a meat and vegetable pie found in Murcia in eastern Spain – both a legacy of when the Arabs were in Spain.
Somewhat different is a lamb and herb oie served at Easter prepared in Sicily. The flour of the herbs diffusing with that of the lamb makes for an exotic dish.
Perhaps not enwrapped with less of an exotic history but with a lingering appealing taste is tourtière. This is perhaps one of Canada’s most famous dishes made in countless ways and with all types of meats. It is said that in the province of Quebec there are as many tourtière recipes as there are cooks.
I often make these pies when preparing for large dinner invitations. as well as chicken pot pie using any leftover cooked chicken. Using various spices and herbs, I make these pies a little different yet equally tasty.
A little type of pie is a fish pie which is my own creation. In the Middle East similar ingredients are used to make patties and fish balls. However, I believe my creation is tastier.
For vegetarians I have chosen three dishes: burghul pie, potato pie, and chickpea pie. All are nutritious and taste good – a culmination of the world of gourmet entrees.
Middle Eastern Meat Pie – Kubba
1 1/2 pounds. fresh lean beef or lamb
1 cup fine burghul, soaked for 15 minutes in warm water, then drained
by pressing water out through a fine strainer.
2 medium onions, finely chopped
1/1 2 teaspoons salt
1 teaspoon crushed dried mint leaves
3/4 teaspoon black pepper
3/4 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
Place meat in a food processor and process until well ground, then add remaining ingredients and process into thick paste and set aside.
Prepare the Kubba Stuffing:
3 tablespoons butter
1/2-pound ground lamb or beef
1/4 cup pine nuts or chopped walnuts
1 medium onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
l/4 teaspoon black pepper
In a frying pan, melt butter then sauté meat until it begins to brown. Stir in remaining ingredients, then sauté further until onion is limp. Set aside.
Make the kubba:
4 tablespoons butter
Preheat oven to 400º F.
Divide kubba into two portions. Spread one portion on the bottom of a greased 9 X 13-inch baking pan. Spread stuffing evenly over top, then flatten remaining portion of the kubba over the stuffing. Cut into 2 x 2-inch diamond or square shape, then dot with butter or spread 1/4-cup oil over the top.
Bake for 30 minutes, then reduce temperature to 300o F and cook for 25 minutes.
Serve while hot.
Bastilla – Chicken Pie
Serves 10 to 12
2 medium onions, finely chopped
3/4 cup butter
1 tablespoon grated fresh ginger
1 1/2 teaspoons salt
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon ground coriander seeds
pinch of saffron
1 1/2-pounds boned cooked chicken, cut into very small pieces
1 cup chicken stock
1/2 cup finely chopped parsley
4 eggs, beaten
1 cup blanched almonds, roasted until golden then ground
3 tablespoons sugar
12 sheets filo dough
1/2 teaspoon cinnamon
In a saucepan, place the onions, 4 tablespoons of the butter and ginger then sauté over medium heat until onion begins to brown. Add salt, turmeric, pepper, coriander, saffron, chicken pieces and chicken stock, then cook over medium-low heat for 10 minutes. Add parsley, then cook for further 5 minutes. Stir in eggs then stir-fry until eggs are cooked. Remove from the heat and set aside.
Make a filling by mixing half the almonds, 2 tablespoons of the sugar, and the chicken mixture, then set aside.
Melt remainder of butter then set aside.
Place 5 sheets of the filo dough with sides folded in, on the bottom of a greased 9 X 13-inch pan, brushing each sheet with butter. Spread chicken filling evenly over dough in pan then cover with 5 sheets of filo dough with sides folded in, brushing each with butter. Spread the remaining almonds evenly over top and cover with 2 sheets sheet of dough, heavily brushing each sheet with butter and tucking in the edges.
Spread remaining butter over top, then bake in a 350° F preheated oven for 50 minutes or until top becomes golden.
Remove then sprinkle with remaining 1 tablespoon of sugar and the cinnamon.
Cut into serving pieces and serve while warm.
Pastel Murciano – Murcia Meat Pie
Serves 6 to 8
An interesting pie made with filo dough; it has been around since the days of the Moors in Spain.
A salad goes perfect alongside this dish.
4 tablespoons cooking oil
2 medium red bell peppers, seeded and finely chopped
1 large onion, finely chopped
4 cloves garlic, crushed
1 small hot pepper, seeded and finely chopped
1 pound ground lean beef or lamb
1/2-pound chorizo or any type of sausage, preferably hot, finely
chopped
2 medium tomatoes, finely chopped
2 tablespoons finely grated fresh ginger
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 hard-boiled eggs, shelled and chopped
1 package filo dough (1 pound 454 g)
1 cup melted butter
Heat 2 tablespoons of oil in each of two frying pans, then sauté in one the red bell peppers, onion, garlic, and hot pepper over medium heat for 10 minutes; and in the other the meat and sausage over medium heat for 12 minutes.
Transfer the contents of one frying pan to the other, then stir in tomatoes, ginger, salt, and pepper. Sauté for a further 10 minutes over medium heat. Remove from heat, stir in eggs then set aside.
Place one piece of filo dough in a greased 9 inch by 13-inch pan turning in overlapping edges, then brush lightly with butter. Repeat the same procedure until a third of filo dough is used (keep filo dough covered until all used up). Spread half of the frying pan contents evenly over top, then using the same procedure use another third of dough and top with remainder of the frying pan content. Continuing same procedure, cover with remaining filo dough.
Bake in a 400° F preheated oven for 5 minutes then reduce to 350° F and bake for 50 minutes, or until top turns golden.
Cut into serving pieces, then serve hot.
Sicilian Lamb and Herb Pie
Makes one 9-inch pie
Versions of this pie are found in Sicily, especially during Easter festivities. This is my simplified version of this herb-flavoured lamb pie.
For the crust:
1/2-pound butter
2 tablespoons water
1 egg, beaten
2 teaspoons vinegar
1/2 teaspoon salt
1 3/4 cups flour
For the filling:
5 cloves garlic, crushed
1-pound lamb, thinly sliced
1 tablespoon finely chopped coriander leaves (cilantro)
1 tablespoon finely chopped basil
3 tablespoons finely chopped parsley
3/4 teaspoon salt
3/4 teaspoon black pepper
1 egg, beaten and whisked together with 1 tablespoon water to make an egg-wash
To make the crust, in a mixing bowl, thoroughly combine butter, water, egg and vinegar then set aside.
In another mixing bowl, combine salt and the flour then slowly pour in contents of the other mixing bowl. Work with hands until dough comes together, adding a little water or flour if necessary. Divide dough and form into 2 balls, one a bit larger than the other. Cover with plastic wrap and refrigerate for 10 minutes.
While the dough is resting, make the filling by combining all the remaining ingredients except the egg wash, in a mixing bowl.
Set aside.
Preheat oven to 400°F.
Roll larger piece of dough to 1/8-inch thickness to make a 12-inch circle. In a 9-inch greased pie plate, carefully press the dough down so that it lines the bottom and sides of the plate then add the filling.
Roll out the second ball of dough until 1/8-inch thick and carefully place on top of the filling. Pinch top and bottom of dough firmly together to seal. Brush lightly over top with egg-wash then prick top with fork a few times all around.
Bake for 50 to 60 minutes or until pie is golden. Remove and let sit for 5 minutes before slicing and serving.
Tourtiére – French Canadian Meat and Vegetable Pie
Serves about 8
Filling
1/2-pound beef, cut into 1/2-inch cubes
1/2-pound veal, cut into 1/2-inch cubes
1/2-pound chicken breast, cut into 1/2-inch cubes
1-pound peeled potatoes, diced into 1/2-inch cubes
1/2-pound peeled carrots, diced into 1/2-inch cubes
1 large onion, finely chopped
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried savory or 3 teaspoons finely chopped fresh
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon cayenne
1 cup fresh or frozen peas
Place all ingredients, except peas, in a saucepan then barely cover with water. Cover then bring to boil. Cook over medium-low heat for 1 hour or until meat is done, stirring every 10 minutes and adding more water if necessary. Stir in peas, turn off heat then allow to cool at room temperature.
In the meantime, prepare the piecrust:
Pie Crust
3 3/4 cups flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1 1/2 cups butter, melted
1 egg, beaten
1 1/2 tablespoons vinegar
3 tablespoons water
Combine all the dry ingredients in a mixing bowl then set aside
In another small bowl combine the remaining ingredients, then pour liquid mixture into dry ingredients a little at a time and knead into dough. Divide dough into two balls, one a little larger.
To Make the Pie
Preheat oven to 400°F.
Roll out the larger ball to about 1/8-inch, then use it to line the bottom and sides of a 9 X 13 -inch casserole or cake pan. Pour in the saucepan’s contents. Roll out the remaining ball to form the top layer to fit over the pie filling. Pinch edges of top and bottom layers then cover the fluted edges with strips of aluminum foil. Bake for 45 minutes or until pie turns golden.
Serve hot.
Fish Pie – Kubbat Samak
Serves 6 – 8
Prepare the Stuffing:
4 tablespoons olive oil
2 medium onions, finely chopped
1/4 cup pine nuts
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
l/4 teaspoon black pepper
In a frying pan, heat the oil then sauté onions until they are limp. Stir in remaining ingredients, then sauté further for 3 minutes.
Set aside.
To make the pie
1 cup fine burghal, soaked for 10 minutes in warm water, then drained by pressing water out through a fine sieve
1-pound cod or similar fish fillet, cut into pieces
1 medium onion, finely chopped
4 cloves garlic, crushed
4 tablespoons flour
1 teaspoon salt
1 teaspoon dried mint
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
4 tablespoons olive oil
Place all ingredients, except oil in a food processor, then process into firm paste, adding more flour if necessary.
Divide the pie mixture into two portions. Spread one portion on the bottom of a greased 9×13-inch baking pan. Spread stuffing evenly over top, then flatten remaining portion over the stuffing. Cut into 2 x 2-inch diamond or square shape, then springle with the oil over the top.
Bake for half an hour in a 350º F preheated oven, then remove and serve.
Burghul and Potato Pie – Kubbat Bataata
Serves 6 – 8
A close runner-up to the meat kubbas is a kubba made with potatoes. This is a perfect vegetarian one-dish meal.
1 cup fine burghul, soaked for 15 minutes in warm water, then
drained by pressing out water through a fine sieve
3 cups mashed potatoes
1 medium onion, finely chopped
4 cloves garlic, crushed
3 tablespoons flour
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried basil
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
Fish Pie stuffing (see above)
4 tablespoons olive oil
Thoroughly combine all ingredients, except stuffing and oil, then divide into 2 even portions. Spread one portion evenly in a 9 X 13-inch well-greased pan, then spread Kubba Stuffing evenly over top. Spread second portion of burghul/potato mixture evenly over top and smooth. Cut into 2-inch squares then sprinkle with the oil.
Bake in a 400ºF, preheated oven for 30 minutes or until the edges of kubba turn golden brown.
Serve hot or cold.
Potato Pie – Saneeyat Batata
Serves about 6
As in Europe, when the potato was introduced into the Arab world, it quickly became a common food. This dish is one of the many Arab foods prepared with this vegetable.
4 cups mashed potatoes
2 medium onions, finely chopped
2 tablespoons butter, melted
4 tablespoons fine breadcrumbs
2 tablespoons finely chopped coriander (cilantro)
1 teaspoon cumin
1 teaspoon garlic powder
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried savory
1 teaspoon cumin
1/2 teaspoon allspice
1/8 teaspoon cayenne
2 tablespoons olive oil
Place all ingredients, except olive oil, in a mixing bowl then thoroughly combine. Spread in a well-greased 9×13-inch pan, then score top into diamond shapes. Drizzle on top the olive oil, then bake in a 350° F preheated oven for 50 minutes or until top layer is golden brown.
Serve hot as the main course or as a side dish.
Chickpea and Burghul Pie – Kubbat Hummus
Serves from 6 to 8
1 19-ounce can chickpeas, drained
1 cup fine burghul soaked for 10 minutes in warm water, then
drained by squeezing out the water through a fine sieve
2 medium onions, chopped
4 cloves garlic, crushed
1/4 cup finely chopped fresh coriander (cilantro)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon allspice
1/8 teaspoon cayenne
1 cup flour
1 Fish Pie stuffing (see above)
4 tablespoons olive oil
Place all ingredients, except, flour, stuffing, and oil, in a food processor, then process until a soft paste is formed. Place in a mixing bowl, then add flour and mix thoroughly, adding a little water or flour if necessary.
Divide the mixture into two portions. Spread one portion on the bottom of a greased9x13-inch baking pan. Spread stuffing evenly over top, then flatten remaining portion over the stuffing.
Cut into 2 x 2-inch diamond or square shape, then sprinkle with the oil over the top.
Bake for 30 minutes in a 350º F preheated oven.
Serve while hot.