This was AWESOME!! I had been wanting to make kibbeh for a long time. When I was studying in Mexico, I found that there were quite a few middle eastern restaurants, and this dish was very popular. In the US, it seems not many people have heard of it. I liked the fact that the mint and onion was mixed right up into the meat/bulgur mix, as I've only had it on the side before. I made raita to eat with this b/c I thought the flavors would go well together and it was DELISH!! Thanks for the recipe!

I can barely taste the orange zest or the lemon juice, but I don't miss them. I made and used all of the syrup called for, and I'm glad I did. The syrup soaked down to the bottom where the walnuts are, and reminded me of baklava, which I love!

tasted great; my first time cooking both eggplant and moussaka. my parents who both love Greek cuisine really enjoyed it, but thought it could use a bit more nutmeg.

Loved this recipe but added some vanilla and nutmeg to it.

Very good, but I made so many changes I'm sure that the flavor was very different...Used yellow, red-skinned potatoes, well-scrubbed and with the skin on. Substituted celery (kept the leaves on, finely chopped) for carrots since I don't like cooked carrots. I added the spices while the onions were cooking to bring out their flavor. I also added 1/2 tsp of curry because I knew once I got going I was going to try to make this more similar to a cream of ___ soup, and curry really enhances cream of ___ soups; I also wanted a little kick so added 1/2 tsp crushed red pepper flakes. Then I poured in the chicken broth right away rather than at the end, and boiled the potatoes in that, not separately in water. Also, I pureed about 1/2 of the soup and then returned it to give it that creamy texture without all of the calories. I thought it tasted great with a dollup of sour cream and my husband cut 1/2 bratwurst into his. So much for low-cal!

Great recipes

I really enjoyed this mild and filling soup. I added about double the cayenne and 1/2 tsp ground curry, and used all chicken broth instead of water and broth...the soup is quite liquidy for a pureed soup, so if I make again I'll reduce to just the amount of broth called for and add no other liquid. the dollup of sour cream adds a nice, surprising tang (but my hubby didn't like it as well as just the plain soup.)

Very good, very easy, but a little messy to prepare. I think the pb part is a bit sweet so I might cut down on the sugar by a little bit, also might cut down on the butter, but only for the sake of the waistline!

Wonderful and very enjoyable recipe. I made recipe as suggested except instead of using 1/2 cup water I filled my cream of mushroom can with milk. I also placed the mixute in a skillet over medium heat with a cover for 1-2 hours.

Excellent recipe! My charcoal wouldn't light on the grill so I broiled the shrimp. They still turned out great! I saved the left over marinade to pour over angel hair pasta. My husband loved it!

yummy! This is an awesome recipe. I used organic whole wheat flour and less sugar than recommended. It was great! My family loved it.

Great Cake! Be sure to toast the coconut and pecans- it adds a great flavor to the frosting. Also, I would definitely double the frosting recipe. It may seem like too much, but it's really just about right. You'll have just enought left over to enjoy licking off the spoon!

I love this salad! I love the tangy taste of the balsamic vinegar. I am a big fan of black olives so I added them to the salad along with two additional green onions. I also cut back on the amount of pasta I put in the salad. I tend to like a lot of dressing. This is definitely going to be on my list of great summer salads!