Reviewed: Apr. 23, 2009

This is wonderful. I used to get these by the dozen frozen from a Middle Eastern grocery. I do not live in the same area anymore so I had to try to make them myself. I was unable to make the dough as thin as the ones I used to buy, they were almost like a cracker, but the flavors were all there. I have very little experience with yeast breads but this is easy to make. They freeze very well.

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Reviewer:

FemmeChef

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

This was a delicious dish, but only after I made it on pitta bread. The first night I made it using homemade pizza dough; I don't recommend this b/c by the time the crust was done cooking (on a baking stone, no less), the topping was too dried out. I wasn't very happy! Thankfully, I had leftover topping, so the next day I made it on shop bought pitta bread. I also spread the topping on a bit more generously. The result was tasty and fabulous! Recommended. Note that I did not use fenugreek, feta or lime. I did add more chopped fresh mint and actually added it to the topping while cooking.

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