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Showing 1-3 of 3
By Chef #767122
on February 17, 2008
This was fantastic! We substituted pistachios for almonds. The flavor experience was one of the best I have ever had! Seemed very easy and quick to us too. This recipe is was so good it inspired me to join and write a review - you have to try it!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 08, 2006
You've got your answer, it's excellent. I put in one or two too many olives and disturbed the salt balance, so watch for this. But all the complex flavours, lemony, sweet, curry, it was just great. It did take a while and was a bit fussy so I don't recommend for a quick dinner, but take your time and be rewarded. Thanks for this recipe will make again I loved it.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 05, 2013
This was so incredibly good. I made this and used ramekins to put the phillo dough in so that it would come out looking like it would in a restaurant. I used ground turkey instead of the chicken because I though it would taste good and with all the spices I didn't think anyone would notice the difference. You could use ground chicken as well. I used powered sugar for the design on the top. I used a piece of paper that had cut outs that I layered on top of the basteeya and sifted it onto it to create a pattern. The crust was perfectly flaky and the inside was moist and full of flavor. The balance of the sweet with the saltiness of the inside was out of this world yummy! :0)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (240 g)
Servings Per Recipe: 6