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Reviewed: Sep. 7, 2009

I used ground beef rather than lamb. I should have doubled the mint and used feta cheese. I also had Greek cucumber sauce. My husband loved it all.

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Diane's Midwest Cooking

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Reviewed: Aug. 18, 2009

This was wonderful and easy! I too had to use ground beef... couldn't find lamb. I doubled the mint and used green,orange,and yellow bell peppers. I also topped the peppers with 8oz reduced fat Feta cheese for the last 15 minutes in the oven. A real treat!

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PMerry

Cooking Level: Expert

Home Town: Dalton, Massachusetts, USA

Living In: Wall Township, New Jersey, USA

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Reviewed: Aug. 4, 2009

Very very nice! I did use ground chuck because it's hard to get lamb around here. I used both green and red bell peppers to try because usually I only like red bell peppers but this recipe really works best with green bell peppers. But other than that, I didn't change a thing. I served it with a greek cucumber/parsley yogurt sauce which I happened to have in the fridge and it went very well with this dish. Lovely!

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Bibi

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Reviewed: Jun. 6, 2009

My family loved it. I substituted the lamb, for ground beef, because that was all I had. And I added fresh mint, which just make it come alive! Thank you for the recipe!

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Lisa

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Reviewed: Mar. 25, 2009

Being married to a greek from Greece for many years, I will tell you exactly what is missing from this recipe. When you are cooking the meat sauce, place a small cinnamon stick (not cinnamon powder)into the sauce. Allow the sauce to cook for a good 45 minutes, absorbing the wonderful-ness of the cinnamon. You can even add a few whole cloves. This addition applies to anything you are cooking with hamburger meat, example - spaghetti sauce, lasagna meat, stuffed zuccini, moussaka meat, etc. The taste you are trying to get comes from these spices. I guarantee it. Opah, and enjoy!

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beckieg

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

This is a wonderful old recipe. We have had this in our family for eons. The only changes are I use Basmatti rice and a tsp. of really finely chopped Rosemary. Also a tsp. of ginger and garlic. This is so good I make it 20 or so at a time and then freeze 16 of them for future meals. I also serve a Greek salad with this using Kalamati olives, Feta Cheese,baby cukes and tomatoes. Toasted Pine nuts on top. A olive oil vinaigrette is the dressing.

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