Simple but nice.

Reviewed On: Nov. 27, 2009

1 star for easy, 2 stars for super tasty, no other stars for having to cut down on the sugar (do this if you dont like your desert super sweet) and the real problem with it was that the cake was extremely runny in the end. I m going to make it again but this time will beat the cream first and maybe add some whipped cream stabilizer and only then add the cream cheese into the mix. Hope this will fix the problem so we can really enjoy this recipe.

Reviewed On: Nov. 12, 2009

Years ago I ate this dish at a friends house, her mom was of Arabic heritage, and I have been wondering what it was called or how it was made ever since :) I understand that this particular recipe was only inspired by the original dish, still I couldn't help omitting the cauliflower and broccoli, as they are not usually part of the middle eastern cooking. Even though looking for authentic, I made some changes to match this dish to our liking, for example didn't fry the veggies in oil, but merely sauteed them in 1 tablespoon of butter. If you choose to do so as well I recommend doing the zucchini first, and then adding a little more butter/oil to your pan and sauteing the eggplant second, as it has the ability to absorb crazy amounts of oil (probably why another reviewer found it very soggy). I used basmati rice and it does cook a little faster, still like the original poster commented, 7 cups of water is way too much, even with 5 cups you will have to let it simmer with an open lid for at least 10 minutes, so I would recommend not using more than 3-4 if your rice cooks faster. For the dish to hold form the rice should absorb all the water. Even with these changes we simply loved this dish, I garnished with cayenne and dried mint, as I found these would compliment this dish the most. Thank you :)

Reviewed On: Oct. 30, 2009