Summer's Reviews

Great tips! I like it.

Vegetarian Pasta salad works well for potlucks. it holds its nice shape and taste even during the hot summer days and bar-b-q. it goes well with everything on the table.

I have never thought of using regular molasses with this recipe because i always have pomegranate molasses but its a good substitute if you do not have the original stuff i guess...creative cooking :)

Steffwesty,The bread i used in the video is on the tick kind. The thin bread you are talking about, it is nice for this dish BUT it does not take soaking in the broth, because it falls apart. next time and in case you will have to use the thin bread again, make sure you only layer it in the pan with the onions, the oil in the onions will provide the moist factor, so no need at all to add chicken broth. also, make sure you use a non stick pan when you bake it. I am sorry the recipe did not work out for you, i hope it will next time. good luck!

Thanks for your comment. i think red or purple cabbage taste the same but the colored ones are a bit stiffer. you may use only white cabbage for this salad if you do not get the red or purple ones. Thanks again.

Thanks Fateme for trying out the recipe. I am sorry the dough is not working for you. i guess you need to work on your yeast proofing, meaning if you are not using instant yeast you have to put your yeast in lukewarm water , add sugar and let it activate , this should take less than 15 minutes. once the yeast is working , add it to your flour and knead, you do not need to knead the dough much. add water to the flour to make the dough not too running (soft) or not too hard. it should be in between to make it easier to work with. if your dough becomes too sticky you need to add a touch of flour to it and this way it will not stick to your hands. a tablespoon of oil to coat the dough and the bowl is needed, set aside and let it rise in a warm place, it might take an hour to three hours, depending on the warmth of your kitchen. best of luck and let me know how it works out for you. Sahtain!

thanks for watching and leaving a comment. I will fix the list of the ingredients now! glad you found the recipe and appreciate the flavors. In Egypt they also make this dish with lamb, no yogurt, instead they add tomato and garlic sauce, at the end of the sauce cooking time, a dash of vinegar is added , it is just as good and full of strong flavors too.

Thanks Shanti/Mary-Ann for visiting my site/blog :) i appreciate your comment. :)

it is very chocolaty but i love it because of the taste and the method of preparing it, so so easy!

Of course browm rice will make it more healthy for sure. Thanks for tuning in.

I like your recipe too!! the traditional middle eastern dish is to deep fry the eggplants, i think it adds special flavor to the whole dish, although not healthy, but delicious! chick peas added if you are not using any meat to add protine to the recipe. Thanks for your comment and have a great 2008!

It is yummy and easy recipe Shantih! thanks for watching and leaving a comment.

Anjialid, Thanks for your comment and taking the time to watch.

Thanks!!! it tasted much better than it looked! :)

Thanks Naushaba Tabassum for your comment. Actually in the middle east a lot of people fry those panckaes, we call them Atayief, but i always try to make my cooking lighter in fat and oil. you may try them fried, i admit they are very delicious fried. thanks