Mohamed El Refaee Recipe Reviews (Pg. 1) - (10884797)

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Mohamed El Refaee




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Fava Bean Breakfast Spread

Reviewed: Aug. 3, 2011
My all time favorite dish. I guess being an Egyptian I was predisposed to loving this dip. Garlic isn't a must in this (I usually don't add it) and parsley is NOT typically used. I must have eaten this more than anything else. During Ramadan, this is almost always served for the pre-dawn meal. It fills you up as it's high in fiber and so very nutritious to keep you going through the fasting hours. Tahini (sesame paste) is a wonderful accompaniment to it and green onions too. The closest western relative to this is refried beans. Enjoy!
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Reviewed: Aug. 3, 2011
This is an Egyptian national dish. I'm from Egypt and this was a staple in my grandma's house where I spent most of my childhood. I have to say it's a bit of an acquired taste to like it. To clear any confusion, this is NOT supposed to be a soup. It's a dip. We NEVER use peas, but always use fava beans. If you can't get hold of that, then edamame beans could work. It's best made with fava beans though and you scoop it up with flat bread. Chile pepper and paprika are not common spices in this. The traditional way of serving this is to serve it room temperature/cold with some fried onions on top. Delish!
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6 users found this review helpful


Reviewed: Sep. 20, 2008
these had a VERY strong eggy smell...can't figure out what I did wrong.
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3 users found this review helpful

One Bowl Brownies

Reviewed: Sep. 12, 2008
Absolutely Delicious. I used german cocoa powder and oil instead of baking chocolate. It turned out great, especially warm with chocolate and caramel frosting. However, I was thinking of tweaking the recipe a little bit to replace some of the butter to make it healthier.
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1 user found this review helpful

Microwave Chocolate Cake

Reviewed: Sep. 27, 2007
Simply Excellent! I am really amazed this recipe is so underrated. For those who are disappointed with it, all I can say is that it turned out perfect for me from the first time I tried it. No grainy texture (as indicated by someone). Needs no more sugar. Needs no milk. Oil isn't too much. I followed the recipe in detail and the result was amazing. My family raved about it. We had hard time believing this cake contained no eggs, butter or milk. It tastes just as good as other chocolate cakes plus it's so fast and easy. Thank you so much Mary for sharing this recipe.
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22 users found this review helpful

Apple Fritters I

Reviewed: Jun. 21, 2007
Brilliant. What a finding! This recipe is REALLY GOOD. However, there are a couple of things to keep in mind: - Coat apples with a thin layer of batter (shake off excess batter) - Fry in medium heat - Be patient! If you don't, the apples will be golden on the outside but NOT tender from the inside. - Add cinnamon to powdered sugar for an extra dimension. ENJOY!
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5 users found this review helpful

Half-hour Pudding Cake (Montreal Pudding)

Reviewed: Jun. 6, 2007
Nothing wrong with this recipe at all. It turned out perfect and plain delicious. I noticed that most of the problems relate to the sauce being runny. YOU JUST HAVE TO WAIT AND LET IT COOL! IT WILL THICKEN. Also, when you spoon the batter into the dish, use the dish size indicated in the recipe because it should be a fairly thin layer of batter or else it will turn out rubbery.
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16 users found this review helpful

Angel Food Cake III

Reviewed: Mar. 25, 2007
Followed the instructions exactly but the cake had an eggy taste which is not very nice. Maybe I will give it another try.
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3 users found this review helpful

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