Some reviewers, apparently, haven't a clue what this recipe is all about.
Please note: (1) this is a Moroccan SIDE DISH; (2) it is SUPPOSED to be spicy and somewhat sweet; and (3) it is intended to be served with a tagine, or other stew, and should be DRY enough to soak up the juices of the main course.
When used as it is intended, it is a spectacular--and VERY fast and easy--part of a meal featuring, say, a delicious, savory lamb tagine.
It should come as no surprise that it will need some alteration if it is used in another way. But I think it's unfair to criticize baked potatoes because they aren't prime rib or pound cake.
I find this recipe really, really good, just as it appears here. I have made it dozens of times as an accompaniment to Middle Eastern food. to rave reviews.
However, if you want bland and soupy, look elsewhere, or make the alterations others suggest as "improvements."
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