I made these without a breadmaker. After taking them out of the oven, I let them cool for a few minutes and then flipped them over into a different pan so the butter/sugar mixture wouldn't sink to the bottom. My only complaint is that they were a little doughy, but I will definitely make these again! They were a huge success at my brunch :)

Reviewed On: Jan. 5, 2008

I never knew how easy it was to make middle eastern food at home - this recipe was great and easy! I (gently) used my food processer for the chickpeas - I tried mashing them, but it was tough! I pan-fried the patties on both sides for a couple of minute before baking them at 400 degrees for about 15 minutes. Served it up with some tomatoes, cucumbers, hummus, pita and tabboulleh for a great meal :)

Reviewed On: Jan. 3, 2008

I cooked the custard for a long time and threw in a little extra cornstarch based on the warnings that the pie gets watery from other reviewers. I also allowed it to cool overnight. After making this pie, I learned from a friend that meringue pies break down after a day and get watery - it's just how meringue pies are. This isn't a make ahead recipe - I'd recommend constructing the pie and making the meringue and baking just before serving. This pie was a gift (given immediately after baking) and my friend really enjoyed it.

Reviewed On: Dec. 30, 2007