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Excellent. Add some seasoning to the brine and it will be much better since the flavors will be pulled in with the water. I used liquid few drops of liquid smoke flavor to make tast as if it was in the smoker all day. By the way, this is not just for turkey. You can brine ANY MEAT. Chicken, lamb, beaf roasts, duck any thing. It is the best way to get flavor and moister into the meat. I also like Elton Brown's way from Food TV and that is to fast cook the bird at 500 degrees for 15 minutes to brown it on the top then cover the top with aluminim breast cover and reduce the temp to 350 for the remainder of the cooking time.

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6 users found this review helpful

Grape Leaves Aleppo

Reviewed: May 4, 2009

Suggestions, the way we like to cook it, cut the water by half and substitute tomato juice or sauce. Use less lemon juice, the leave should be tart enough. We also like to add some lamb on the top of the leaves, just lay some coocked ribs across the top for extra flavor.

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0 users found this review helpful

Lebanese-Style Red Lentil Soup

Reviewed: Dec. 30, 2008

Very good. I am a Palestinian and we cook this all the time. I double the Cumin. and get rid of the cayenne pepper and use regular pepper. Also no need to puree, if you leave the soup on low heat for 15 to 20 minutes the lintels will dissolve completely. I add the onions last because I like the crunch.

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219 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Mar. 24, 2008

Mujadarah is my favorit food. Try using Basmati rice which is also long grain but has that wonderfull taste. For the leftovers, you can store Mujadarah in the frig for a long time but it will get dry. So, add couple table spoons of water to the dry rice, toss well, microwave on 80% power until it is steaming again. Mujadarah also best eaten with big Greek Olives and a head of raw onions on the side. You breath will smell for a while but the taste is heaven.

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75 users found this review helpful

Hummus III

Reviewed: Jan. 5, 2008

I am also an Arab we do Hummus all the time. I have few tips to add to this great basic recipe. 1. I like to boil the beans first to soften them a bit. Hummus should have a smooth texture and if the beans are not boiled the texture will be more like Falafel and coarse. 2. Add a 1/2 tea spoon of cumin. 3. Tahina can be softened with some olive oil 4. More parsley and garlic. I normally used a full fresh bunch of parsley and few more cloves of garlic.

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6 users found this review helpful

Dill Pickles

Reviewed: Jan. 6, 2007

Excellent recipe. I used however for pickled Turnips. I skiped the soaking for a crisp pickle especially with turnips. Also for turnips, if you want to try it, add few slices of Beets on top before sealing. This will add a pink color to the white turnips. Very tasty. Goes good with Greek Salads and Hummus.

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5 users found this review helpful

Syrian Bread

Reviewed: Mar. 27, 2006

This is the best one for pita bread. I am an Arab and I tried to make the bread for a long time without success until this recipe. This is as good as the store bought one. The only thing is that home ovens just don't have the high and even heat needed to cook the bread quickly to golden brown without drying it. So I cook it until it is just begining to brown then take it out while it is still moist. When I want to eat one loaf, I use a toaster oven to heat it and brown it quickly. Also the toaster oven will repop it for the stuffing to go in.

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88 users found this review helpful

Glazed Meatloaf I

Reviewed: Mar. 27, 2006

Fantastic. Best meat loaf I ever had. I did add some parsley to the meat and added a table spoon of BBQ to the Ketchup mix. Kick up a notch as he said. I could have done without the brown sugar but my wife loved it.

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1 user found this review helpful