The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 10, 2009
Very authentic. I used firm tofu instead of lamb meat because I'm a vegetarian. I also used olive oil instead of butter and fresh ginger instead of ground ginger. I left out the egg, noodles, and lemon. This tasted fabulous! This is spicy so make sure to cut down on the cayenne if you are not a fan. Next time I will use dried garbanzo beans instead of the canned ones and toss them in with the lentils. Like another review stated, you just can't get that brine taste out of the canned garbanzos.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Nov. 4, 2009
This was good, but I feel like something is missing...followed the recipe, except for putting the egg in. Other posters said that wasn't needed, but maybe it was...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 20, 2009
Super tasty! I fell in love with this soup when in Morocco, and have been searching for a close replica ever since. This will definitely become one of my "regulars". I substituted beef for the lamb, and doubled the lemon juice. I served the soup with plenty of lemon wedges - its supposed to have a sourness to it, and I think the lemon adds a lot. I used a teaspoon of crushed red chili instead of the Cyanne, and though my husband and I loved it, my kids found this to be too spicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 10, 2009
Beef bulion instead of water
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 3, 2009
No, seriously. This is the most amazing recipe...the flavors are absolutely stunning together! I made it just like the recipe states other than using fresh tomatoes from my garden...loved it, loved it, loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 25, 2009
My favourite soup/stew recipe. It is so hearty and flavourful! I have made this recipe about 6 times. I tried making it in the slow cooker once and it turned out awful. I highly recommend making it in the pot like the directions say. I have never used pasta or eggs in the recipe. Instead of the pasta I use quinoa. I realize that this takes away from the authenticity, but it tastes so good! I put in 1-2 cups of quinoa about 45 minutes before the cooking is done. I always use extra cilantro, olive oil instead of margarine and broth (preferably beef) instead of water.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 13, 2009
My husband immigrated from Rabat Morocco 2 years ago. I made this for him this Ramadan and he said it is very authentic and good. BTW other reviewers - THIS IS A SOUP NOT A STEW. This is for breaking fast in the evening when you have fasted all day. My in-laws do not add egg and pasta is optional also. The lemon in a wonderful addition - do not be afraid
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 14, 2009
Delicious, amazing flavor. Would make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Jun. 23, 2009
We loved this one. One pot meals are such a breeze to clean up after. It was hearty and delicious. I didn't have a big enough pot, so I cut down a little bit on the water. It was probably a bit more concentrated than it should have been, but it was still yummy. I didn't have any vermicelli so I used orzo instead. I don't think the eggs added anything, so next time I will leave them out. They weren't bad, but I don't see the need for the extra cholesterol since there was already lamb. I had to use lamb chops, but they turned out very tender. I can't wait to have the leftovers tonight.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 14, 2009
This was fantastic! Decided to make a batch of this tonight since hubby wasn't going to be home for dinner (not his fav type of meal). Anyway, have never had lamb so opted to make this vegetarian (although would likely be great with chicken or pork). Used parsley instead of cilantro as I don't like cilantro, used all veggie broth, fresh ginger instead of dried (about 1/2tsp), left out the pasta/egg/lemon based on other reviews and upped the lentils to a full 1lb (bit more than 2 cups). Makes a TON! Will gladly eat this for lunch again and again and likely freeze some too, yummy!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Jan. 23, 2009
This came out well and I will be making it again. I couldn't find vermicelli in the store when I needed it, so I used spaghettini instead. It was a good thickness for the stew. My husband's only complaint was that he would have liked more pasta in it! If you have leftovers, it keeps well in the fridge and tastes very good reheated.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Dec. 11, 2008
It's rare that my grocery store has boneless lamb meat, so I was excited to try this recipe. I made a couple of changes due to personal preference, and also for the fact I was making this a day ahead for Husband who'd been out of town, and I was going to be at work when he got home. First, I left out the celery and turmeric as he isn't a fan. I also chose to omit the beaten egg and vermicelli so that he could just heat up the stew, and serve it over rice (He knows how to make rice. He's awesome like that). Despite these changes, this turned out great! What a wonderful combination of spices. Very flavorful. Thanks, Usman!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Oct. 30, 2008
Hi, I made this during ramadan and it was excellent and very easy. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 15, 2008
Yummy, really enjoyed this! all the family approved.. especially mum, as its easy preparation and is left alone to cook. not very complicated at all!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 3, 2008
As good as this smelled, it was bland! I added extra salt at the beginning as suggested in other reviews, but it still tasted like it needed salt (or something). The only change I made was ground lamb. I was excited to try something different and its palletable, tasted healthy, *but* for all of the trouble it was, wouldn't make it again. I really don't know what would fix it 'cause adding anything else probably wouldn't be authentic.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Sep. 1, 2008
Delicious!!!! I added scallions to this ( 6-7 bunches white parts with some green) and a teaspoon of garam masala. B.t.w I kind of increased alot of the spices a bit due to the recommendations on this. And don't forget the salt!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Aug. 6, 2008
I was so nervous, I made this for my Yemeni boyfriend and 2 of his coworkers. They LOVED it, I felt so good. As suggested by another review I added salt, and I also used 2 cans of beef broth and 3 cups water. I also took off the shell /skin of the Garbanzo beans. I always do that just makes a softer bean. I have already been requested to make this for the upcoming Ramadan holiday. This was a very hearty meal with a great blend of spices. Thanks so much
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Cooking Level: Intermediate

Living In: Bronx, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Apr. 18, 2008
Delicious, hearty, and very adjustable to whatever ingredients you have on hand. Made great leftovers.
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Redwood City, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.
Reviewed: Mar. 9, 2008
I made this with venison tenderloin and it was awesome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.
Reviewed: Feb. 24, 2008
I used ground lamb b/c that's what I had on hand. I didn't have celery or cilantro or pasta, but otherwise I followed the recipe pretty closely (but I left out the lemon since other reviewers didn't rave about the addition). And it was SO good! Also, with the ground lamb, the cooking time was cut in half but all of the flavor remained.
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