Tunisian Lamb with Saffron (Keleya Zaara) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 1, 2014
If you add peas and artichoke this is the same as Marquit jilbana (served as a soup).
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Reviewed: Jan. 9, 2012
I think it's possible that something is either missing or a little bit out of balance, because it should have been better than it was. Maybe I should have used a yellow onion instead of a white one, or something. If anybody tweaks it with better results, I hope they write in, because I love the concept!
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Reviewed: Oct. 31, 2011
Thank you for another lovely Tunisian recipie. I am trying several of them because of the new community I am in. Just wondering, did you use real saffron or the stuff sold in Tunisia as "saffron"? I think real saffron would have been better. But either way -- yummy!
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Photo by AmyCeltic
Reviewed: Oct. 8, 2010
Seriously, the best! I ordered some saffron and was looking for a low carb recipe I could use. Everything was Saffron rice. I was not convinced that this recipe was going to be that great. I was a bit nervous, but I at least thought it would be edible. I was blown away! Totally! It is amazing! Simple, yet succulent flavors! Amazing! I would give this recipe more stars if I could! My 15 year old God-daughter was here and she was so excited she said that it tasted like a meal you would eat in a really good restaurant! It was truly amazing. I could not find the lamb stew meat, so I used lamb chops and it was incredible. I will be making this one again and again and again! Thank you for such a delicious recipe!
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Cooking Level: Intermediate

Reviewed: Apr. 3, 2010
Best lamb I ever made! I paired it with the date rice pudding for a trip to Tunisia for my wife.
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