Cooking Classes


Pureed Carrot Perogies with Egyptian Spices

 I had a lot of perogy dough from participating in the Daring Cooks Challenge so made a few more varieties.  This one is very interesting and unusual.  Loved it.

Pureed Carrot Perogies with Egyptian Spices

2 T toasted ground almonds
1 T ground coriander seeds
1 T ground cumin
2 T finely cut unsweetened coconut, toasted
1/2 t salt
1/2 t pepper
2 c pureed carrots
2 T tahini
1/4 t ground ginger
1 t harissa

Boil carrots to make 2 cups of carrot puree.  Use just enough of the cooking liquid to puree the carrots in a food processor or blender.  If the mixture is runny, then cook over medium heat to make it thicker.

Toast almonds in a hot pan.  When lightly toasted, move them to a small bowl.  Toast the coriander and cumin in the same pan.  Just heat lightly and when lightly heated, add to the almonds.  Toast the coconut lightly and add to same bowl.  Add salt, pepper and ground ginger.

Mix the spices with the carrot puree.  Add the tahini and harissa and mix until well blended.

Use about a teaspoon in a perogy skin.  See my previous post on making the perogy dough.

Boil in salted water and serve with butter, sauted onions and sour cream.  Can be frozen before boiling.  Cook the frozen perogies by dropping into salted, boiling water while they are still frozen.


  1. Those look so delicious! Great job.

  2. Living on the prairies perogies have to show up some time. This is a combination that is more unusual!!

  3. This looks delicious! Love perogies and you made them nice and spice!

  4. How do you get the dough that perfectly thin?? Great job Sarah and I do love Egyptian spices with carrots... the tahini is a great addition, must make it creamy too. I love it when experiments turn out successfully!

  5. Heather> thx!

    Valli> yes, we are so familiar with perogies.

    Pam> thx!

    Deana> rolling the second time makes them nice and thin. I really dislike thick and doughy perogies. Cut in circles and then roll again makes them nice and thin.

  6. I love cooked carrots, so I'll bet these would be wonderful. They're made with potatoes hereabouts.

  7. Marjie> same here, potato or cottage cheese. Just thought I would 'spice' it up a bit!

  8. These are gorgeous! I love the carrot filling with all of the flavors you've used.


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