Awesome. I ended up squeezing water out of the zucchini between two layers of paper towels. By the time we got to the table, only 1 or 2 were left. My boyfriend sneakily ate several, and then took a few to his father next door. Also, I love the floavor of Old Bay on anything. It reminds me of my time spent in Delaware. Thanks for the recipe.

Reviewed On: Aug. 12, 2008

Good idea, but there was too much water as the recipe goes. The flavors were awesome. However, the only thing I added was a splash of vinegar to brighten the flavors a little. Otherwise, play with it, but use this as a starting point. Also, you could put more TVP in it, you can barely tell there is any in there.

Reviewed On: May 12, 2008

I tried this recipe, but followed other reviewers suggestions than the printed recipe. Although I've tried a variety of Middle Eastern and other recipes, this one looked very strange and I was reluctant, however, it was wonderful. The olives made it spectacular, and I ate it almost bite for bite with salad and olives. Great dish. It makes me want to travel to Egypt! Thank you!

Reviewed On: Feb. 19, 2008