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UKRAINIAN PEDAHEH A.K.A VARENYKY AND PROGHY

2/14/2018

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It is said that there are as many variations on making pedaheh dough as there are Ukrainian cooks.  Some say use warm water; others say use cold water, or, instead of water use milk or buttermilk.  Regarding eggs, some say no eggs; others say use whole eggs; others, yolks only.  Whatever recipe you choose, the challenge is to make the pedaheh dough soft and, when cooked, it should be tender to eat.  For filling, everyone has their favourite.
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    Patricia Caine (nee Rusnak) is originally from Thunder Bay, ON. Both her parents came to Canada from the Ukraine. She has put these recipes together as a tribute to her parents, for her family and Canada's 150th.




    Site maintained by Robert Brown, her son-in-law.

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