This is my second review. Gush gush, this receip is amazing. Today I substituted whole wheat pastry flour in our effort to be healthy, and it was AMAZING! Can't believe it, actually. I did put in a 1/2 tsp of baking powder to the blender, just before adding it to the pan. From previous review, added 1 tsp vanilla, 1/2 tsp salt and dash of nutmeg. Bon Appetit!

Reviewed On: Sep. 25, 2011

This was very sweet and syrupy! I kept squeezing lemons to get a little bit of that tart flavor most of us love about lemonade. Keep everything the same, except add the juice of at least 4 more lemons to the final stage. Enjoy!

Reviewed On: Aug. 8, 2011

As others have noted, the as is recipe is too salty. I started out with half of what the recipe dictated, but upon taste test I felt it could use more. Bad choice! That saltiness sneaks up on you after you take a bite or two of the finished meal (and I am okay with salty so if it's too much for me, it's far too much). I'm new to Middle Eastern cooking, so I can't place it, but this dish is missing something. As such, I gave it only 4 stars. It was good, but I think I will probably keep trying other recipes for that "wow factor."

Reviewed On: Aug. 8, 2011