Reviewed: Dec. 22, 2012

Excellent! I have made these twice and love them as does everyone else who has eaten them.

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Reviewed: Apr. 30, 2012

OMG this was the best thing since the invention of the fork! Pretty much followed the recipe except I used a half pound of lamb and made the 18 wedges with a tad left over! Go figure. This is a good tip about using puff pastry. Do not bear down on the edges as it will not puff up as well. Roll with a light hand and reduce pressure on the edges. I also baked at 400* @ 15 minutes. I do have a convection oven so that might make a difference in performance. This is definitely a keeper!

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Mary

Reviewed: Jan. 3, 2012

I will give this recipe five stars even though my puff pastry was not golden on top ( I think I did not thaw the dough properly and maybe oven temp). Other then that they were amazing! I made them for a mediterranian christmas party and they were gone before anything else. I made a taziki sauce and a mediterranian red sauce for dippers YUM! FYI do not substitute for beef like the other rater Lamb and Beef taste completly different and the spices will seem wierd with beef. :)

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Ronda

Reviewed: Feb. 5, 2008

Why anyone would use ground beef for this recipe and then rate it I don't know. Followed recipe just as written. Loved it.

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Reviewer:

Gail

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Nov. 16, 2006

Made a few changes based on what was available and taste(s): used ground beef, 1 onion, 1.5 Tbs ground ginger, 3 cloves chopped garlic, and 1/4 tsp of cumin and cinnamon. Omited cardamom. Looked really nice and tasted great. Since I used 2 onions less than the recipe called for, was probably a tad more spicy than intended..but we liked it.

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2 users found this review helpful