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Member Since: Jun. 2000
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  • Milk Tart
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  • Harira
  • Harira  
    By: Usman
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Recipe Reviews 16 reviews
I made this for a dinner with friends and everyone said it was delicious. It was and was also not too sweet as are Greek desserts generally. I've only eaten Galaktoboureko once in a Greek restaurant and this Galaktobourekto is far, far superior. I looked at several recipes before settling on this one because it looked easy. I did however, make some small changes and incorporated bits of other recipes into this one. For the syrup, instead of just water and sugar, I substituted a quarter of the sugar with honey and added some lemon peel strips into the syrup while boiling (remove before pouring on pie). One recipe added a stick of cinnamon into the syrup while boiling but I just sprinkled my galaktoboureko slices with ground cinnamon before serving. I made half the recipe, used a 7x7 inch pan and cut the pie into 9 squares. This was more than enough after a big dinner. Some people have said that the custard turned out grainy and gritty. I think this was because they used the WRONG grade of semolina. You have to use FINE semolina. I only learned that there are different types of semolina while making pizza! If you can't find it, then go to an Italian supermarket, they have Farina di Grano Duro rimacinato. Make sure it says rimacinato. This is like flour. The next grade up is called Semola di Grano Duro usually translated as semolina. That's already too grainy. Good luck! I'll definitely be making this again.

1 user found this review helpful
Reviewed On: Nov. 16, 2014
Jamie's Cranberry Spinach Salad
Very nice dressing!

2 users found this review helpful
Reviewed On: Nov. 15, 2010
Chinese Restaurant Almond Cookies
I wanted to bake something simple for Chinese New Year but was hesitant when I saw that the recipe called for lard. Then I remembered that I had some lard sitting in the fridge and whole almonds sitting in the cupboard and needed to get rid of both sooner or later - so what the heck. I kept thinking that my cookies would turn out smelling of pork. The dough smelled of pork so I added a tad more almond extract and vanilla. The smell from the oven smelled of pork. I thought there goes all my effort down the drain. When I tried the first cookie, I couldn't believe it. The pork smell was gone! The cookies were crisp and just like bought ones. My guests were also impressed! Thank you Rosina!

0 users found this review helpful
Reviewed On: Feb. 22, 2010

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