For the time and effort that went into this, I wanted it to knock my socks off. It was okay, just not sensational. It made a nice looking presentation. We served it around labneh with triscuits. I liked it, but it didn't hold a candle to our usual roasted olives, grapes, and goat cheese appetizer, which comes together in minutes. Also, as a side note, when selecting your figs, I'd opt for the green variety to make a more visually appealing dish.

Reviewed On: Jan. 20, 2009

I left the sugar as is for the recipe because I like things sweet, and because I wanted to try the original before altering. That said, there is WAY TOO MUCH sugar in this recipe! Also, I had to cook for longer than the recipe said (just about an hour) to let the bready part rise up and crust over. That might be my fault though. I mixed the flour mixture in advance and refrigerated it so it could travel to a friends and be assembled easily there. It's probably that that upset something in the self-rising flour. I will try this again, with a fraction of the sugar. It was yummy, just unbearably sweet.

Reviewed On: Jan. 20, 2009

Really delicious soup. And wonderful to have something different. I added a pound of crumbled ground chicken (ground lamb would also be a nice addition, if you like lamb), a 4oz can of sliced black olives, and then served with feta on top. Really dynamic flavors here. This will become a staple in out house. :)

Reviewed On: Jan. 20, 2009