Reviewed: Oct. 27, 2009

I thought this sounded exotic, but it was very flat in taste. I wish I had added the garlic as did other reviewers. I don't know what spices are used in traditional Lebanese cooking, but this dish needed more punch. Anyone know? The walnuts were nice, but not enough to carry the dish in flavor. Also, it took forever to get tender--more like 2 1/2 hours for me. Maybe the acid from the tomatoes slows down the softening.

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Reviewer:

SweetMelissa

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Reviewed: Oct. 13, 2009

I'm giving this a 3 because it can be made into something good, but as is..not so good. First of all the time off. It takes longer to get stew meat and the potates cooked. Second, needs so much more flavor. After our first dish, I add it to a pot, simmered it and made more like a stew out of it. Added red pepper flaks, garlic and onion powder,coriander, and bay leaf. I add just a bit of broth, becasue I had so much liquid left over. Much better, but I'm not sure I would make it again. Though, I have to say the walnuts were a very nice touch. I think that was my favorite part.

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Mara840

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

I really loved this easy recipe. I did cover for first hour, then cooked and additional 1/2hour so potatoes were cooked thoroughly. I was also heavy handed with the garlic. I didn't have any flatbread, so I baked some lightly oiled tortillas as a substitute (the oven was already on--so why not), and that worked out perfect. My 5 year old asked me to keep it in her special folder so she could make it for her kids some day:) Very kid friendly, healthy meal.

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Superstarr

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Reviewed: Feb. 2, 2009

This was very differnt,hubby thought it was good just not his favorite dish.

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Patricia

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Reviewed: Nov. 23, 2008

This was very good and different. Even my husband liked it. I did add some garlic and extra spices. Next time , I will add a extra can of tomatoes and I'll cover it w/foil. It took forever to cook uncovered and the top was a little dry. I will make it again, with those suggestions

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Reviewer:

Kel

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: West Babylon, New York, USA

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Reviewed: Nov. 13, 2008

Excellent! Made it just as the recipe stated.

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Reviewer:

Angela60

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Reviewed: Oct. 31, 2008

Delicious! I used 1 can crushed tomatoes, 1 can stewed. I also used halal veal chunks (ribs, roast, etc) and baby eggplant (sliced). So good! The only suggestion is it needs more flavor, so I threw in a few whole cloves of garlic. This made all the difference.

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BAKINGBETTY88

Cooking Level: Beginning

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Reviewed: Oct. 31, 2008

My Lebanese mother made this but used pine nuts instead of walnuts and used potatoes only when it was made as a stew in a pot (not baked). Also, peel the eggplant before slicing.

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