Reviewed: Aug. 15, 2011

I skipped frying the potatoes to save time. Just sliced them thinly and layered them on top. I had no problems with dryness or blandness like a few others have mentioned. This was really easy to throw together. I served it with pita instead of over rice. Tasty! Thanks for sharing!

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

I made the recipe as written and the meat came out really dry, even though tomatoes and onions released a bunch of liquid (which set on top). Overall the dish had a lot of heat but not a ton of flavor. I do not plan to make it again.

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Reviewer:

JCL

Cooking Level: Intermediate

Reviewed: Dec. 8, 2009

This was very disappointing. I thought it seemed like a lot of spice for the amount of meat, but it was actually quite bland. And one hour was too long to bake this. The meat was dried out by then. The potatoes had an odd texture. Overall, we did not enjoy this and won't be making it again.

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Reviewer:

peebsy weebsy

Cooking Level: Expert

Reviewed: Sep. 1, 2009

AWESOME. WONDERFUL. Ever since I made this my husband asks for it quite often, my kids love it. Its not hard to make at all we just love this I cant wait to serve it to people THANK YOU SO MUCH!!! I love arab and indian food I am SO HAPPY to have found this recipe!!

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Reviewer:

SeraMarie

Reviewed: Sep. 17, 2007

This was just awesome--really different and fun to try. My husband and three year old son gobbled up this Middle Eastern meatloaf! I especially liked that no eggs were needed in the recipe (most "regular" meatloaf recipes call for them), as my son is allergic. Next time we'll buy some pita bread and other goodies to make this meal even better!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Jul. 11, 2006

this was very good. I don't like meatloaf but like mideast dishes due to the allspice that is found in many of the recipes. I only had 1.29# of ground sirloin. Kept all the measurements as written except for the salt which I reduced to 1 tsp. and a handful of chopped parsley. I think if I had used 2# it would have been a bit bland but I like hearty flavors. I was leary of equal parts nutmeg and allspice but one did not overpower the other. Served over basmati rice w/peas, and steamed garlic green beans. The potato picked up alot of the spice flavor which was nice. I think next time I will not bother to fry the potatoes, just shred them instead and spread over top. All the components complimented the rice nicely. I was tempted to add an egg for fear that it would be dry and tough d/t using ground sirloin, but it was not. I mixed the meat and let it set for about 2 hours for the flavors to blend and then proceeded with layering it and baking. Thank you for the interesting recipe.

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