We tried two versions of Kofta Kebabs (both as meatballs baked in the oven - at 350, then cranked up to crisp a bit; put them on a cookie rack above a baking dish so they didn't just sit in their own grease), and this one was the favorite! The amount of cinnamon is correct (or at least delicious) as written, although some reviewers were put off by the quantity. These meatballs are a good mix of exotic and savory. I used beef and mixed it all together with my hands to really get the spices worked in. Lots of compliments - wish I'd made more!

Reviewed On: May 16, 2012

These were delicious! A friend who doesn't eat many sweets managed to scarf down three of them - and then say that the only thing stopping him from eating more was that he was so full. My changes were minor: I used all whole wheat flour (the pastry kind), I used olive oil instead of vegetable, I used part white and part brown sugar, and I used a little less cinnamon and added some allspice and nutmeg to make up the difference. I used fewer chips, some dark and some milk, due to my own preference. (So maybe that sounds like a lot of changes, but they didn't seem that big at the time!) Like others, I flattened them a bit before baking, and I took them out when they looked set but not browned. They were perfect fluffy cookies bursting with bits of chocolate (but not too many!) with a lovely color. I didn't add food coloring because most are artificial, and why ruin a good cookie with something fake? Try these - they're delicious!

Reviewed On: Feb. 27, 2012

The reviews were good, and I decided on a whim to make this. Halfway through, I panicked: did all family members review this? How could something this simple be that good? Well, when it was done, I didn't have to wonder anymore. This IS delicious! It's warm and cool, creamy and crispy, all at the same time. While I added a dash of garlic powder and a couple of shakes of dried chives to the sauce, using less yogurt and mayo than it called for, this recipe would be good (if overly saucy) as is. My only suggestion: eat it right away or let the sauce come to room temperature before mixing in with the potatoes. Otherwise, the potatoes cool to lukewarm and lose their delicious oven crispiness. It's simple and tasty - try it today!

Reviewed On: Nov. 2, 2010