DadToTwoKazakhQTs Recipe Reviews (Pg. 1) - (19684312)

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Grape Leaves Aleppo

Reviewed: Sep. 26, 2011
Almost a duplicate of Sitoo's recipe straight from Beirut. Thank you for the memory lane! We use 1:1 rice/lamb (to stretch), and the lamb is deboned/minced by hand. Bones used for stock. Also go heavier on the fresh garlic, scattering unpeeled whole cloves between layers. Sub h/m lamb stock for the water as well. Use a HEAVY bottom pot or put down a steamer basket to avoid scorching. Tradition says use "unusable" leaves to line pot but they still scorch and can ruin the flavor of the whole pot.
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Mediterranean Meat Pies (Sfeeha)

Reviewed: Sep. 26, 2011
Mixture sounds about what I remember but Sitoo's was heavier on the lamb. ..Size of rounds to form the traditional triangle shape shown? I'm no good at geometry :( ..Have you tried scratch dough? Would like to get hold of that recipe :)
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12 users found this review helpful

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