Reviewed: Nov. 10, 2009

Wonderful! Forced to make alterations as per ingredients I had versus what the recipe had. Eliminated: -Eggplant, okra, ripe tomato, turmeric Replaced: - cubed zucchini for shredded, 8 oz of water mixed with tomato paste for tomato sauce, 1/2 cup beef broth instead of vegetable Added: - 1 cup of black beans for additional protein Cooked for 1 hour on high in the slow cooker then flipped it to low for an additional 5 hours. Was more mushy than I like it. Next time I will cook for less time or leave it on low the entire cooking time.

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Shans

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

It's pretty good. I took other peoples advice and put it on for less time... about 6 hours which was good.

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Lil*Bear

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Reviewed: Oct. 9, 2009

With a few modifications, this recipe was DELICIOUS. The main three changes I made: 1. I used a lot more cumin, turmeric, and paprika (at least a couple of tablespoons of cumin, which MADE the recipe in my opinion). 2. Instead of making it in the crockpot, I simmered it on the stove for about an hour. Texture was perfect; vegetables weren't too mushy at all. 3. I browned some chicken breast and put it in halfway through cooking. Nice addition, especially for my non-vegetarian husband! I changed up the vegetables because of what I had on hand (e.g., I added some organic delicata squash and some quartered red potatoes -- the red potatoes are a MUST for this recipe!). Overall, the flavors blended perfectly and my mouth is watering at the thought of eating leftovers for lunch today!

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MrsJohnnyG

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Reviewed: Oct. 8, 2009

This recipe didn't really work for me as it was. I used all of the vegetables in the recipe, but exchanged the tomato/sauce for a can of petite diced tomatoes. The consistency was fine (cooked on low 5-6 hours), but the seasoning was SO BLAND. I came home from work to my roommates complaining about the boring crock-pot dinner I'd left them with. After about doubling all of the seasoning and adding some sugar, it was much better. It's also been better as leftovers. Would make again, but definitely need to adjust the seasoning.

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MsSaturdayNight

Cooking Level: Intermediate

Home Town: Saint Croix Falls, Wisconsin, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Oct. 2, 2009

I actually followed the recipe exactly and really liked it. I brought some in to work and three people asked me for the recipe. I agree, though, that the cooking time should be reduced. I wouldn't recommend omitting the squash, the cumin, or the tumeric, since that is what gives the recipe its unique sweet/spicy mediterranean taste.

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Closet Chef

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Reviewed: Aug. 10, 2009

I didn't have squash, zucchini, turemic, or raisins. But I did add green pepper, potato, broccoli. I only added 1/4 teaspoon of cumin but I didn't like the taste and it also tasted spicy from the red pepper flakes and bitter from the eggplant. I wouldn't make it again.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 15, 2009

Awesome dish. Like others I made some changes... I used celery root instead of squash and asparagas in place of okra, which I believe kept my veggies from going mushy. It was so great we never got to serve it over rice. We all went back for 2nds and the pot was empty.

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Cookn It Ol School

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Reviewed: Apr. 5, 2009

very good. I add dates and walnuts.

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thecakemanswife

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Reviewed: Feb. 3, 2009

I probably should have read all of the other reviews before I tried this recipe. Unfortunately, this recipe is going to have to receive my first negative review. I don't know if it was my slow cooker or what, but this just did not turn out good at all. The vegetables were completely mushy (and I didn't even cook it 8 hours... it was more like 6) and the flavor was very bland and tasteless. I'm sorry, but I won't be making this again.

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Christina

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Reviewed: Jan. 29, 2009

This was really good. I had to make some minor changes. First off, I took what other reviewers said and only cooked it seven hours. I used peas, not okra. Didn't have cumin or turmeric or red pepper flakes so used dried basil and Cheyenne pepper instead. Followed all else but since I had to scale down the recipe quite a bit, the liquid seemed not enough so I used two cups of chicken stock and added some water as well. Turned out very soupy, but the taste was wonderful and I agree with the reviewer who said the grape tomatoes added pop as I used those as well. Will use again for sure.

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Jewels28

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

I omitted the okra and pretty much doubled the spices. I also added a handful of grape tomatoes instead of a chopped tomato. I thought they made nice little flavor bombs. This dish had such a nice aroma and it reheated very well.

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E

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Reviewed: Nov. 20, 2008

very good stew...very different also. Great flavors..who would ever think of putting raisins in a stew! I used frozen green beans instead of the okra. I also chose to simmer on the stove for a few hours instead of slow cooking it. Delicious!

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Linda

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Reviewed: Nov. 2, 2008

Delicious. I substituted peas for okra, sweet potatoes for eggplant. I had to add a can of tomatoes as it was a little dry. I did not put my zucchini and frozen peas in until the last 30-40 minutes. My husband loved it.

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Lisa

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Reviewed: Sep. 7, 2008

I really wanted this to be good but like so many others, my veg turned to mush. I cut the pieces large, used less broth, and cut down the cook time but it just didn't work for me. :(

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Courtney767

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 5, 2008

Very good Greek flavor. 10 hours is too long for this dish. I subtituted peas for okra, and cranberries for raisins--it was sweet--but very good over rice or cousous.

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Terry

Home Town: Wilmington, North Carolina, USA

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Reviewed: Jun. 17, 2008

My mom and I had this for our "vegeatarian night". My dad is Greek and we are used to eating very exotic and flavorful foods. This deffinatly was extraodinary for us and the whole family loved it. The flavors were so unique with a bit of a spice. However, at the end I did pu tin a 1/2 cup olive oil because it was a bit wattery. Also, THIS DISH DOES **NOT*** NEED 10 WHOLE OURS!!!!!! It would turn to mush if tyou did that! It needs about 7 hours on low..(don't worry everything will be fully cooked). Other than that, this recipe was a deffinate 5 stars. Served over hot grainy brown rice!!

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LittleMissCooker

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Reviewed: Feb. 28, 2008

I had such high hopes for this recipe. i followed it exactly - except I used a tin of tomatoes instead of tomato sauce. Is this where I went wrong? I cut the veg into large diced pieces and cooked for 8 hours but it turned out very mushy and had a strange taste - quite sour. My husband is refusing to eat any more of this, even though I used up half our weekly veggies in it! I'm really not looking forward to taking it to work for lunch tomorrow. Sorry but I will not be making this again.

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sarymary

Cooking Level: Beginning

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Reviewed: Feb. 28, 2008

I enjoyed this one. I cheated a little bit because I did not have all of the ingredients. I left out the eggplant and the okra. I did use the butternut squash,onions,garlic,carrots,fire roasted diced tomatoes, and I added fresh cauliflower. The flavors of the spices were really good and different. I also added golden raisens and used fat free/low sodium chix broth. Loved the chick peas. This was a nice change of pace. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Sep. 13, 2007

Nice blends of taste...a little dry.

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kate

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Prescott, Arizona, USA

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Reviewed: Aug. 17, 2007

I picked out the smallest butternut squash (4lbs) I could find at the store. After cubing 1/2 of the squash, it was enough to fill the crockpot half way and everything else just fit under the lid. The only thing I added to the recipe was a Jalapeno instead of the red pepper. It turned out great! We really liked it and will make this again. We served it with a loaf of French bread and a salad - YUM!

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