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    You are in: Home / Recipes / Dopiazeh Recipe
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    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on April 27, 2013

      Very easy to make, and tastes great! I increased the amount of turmeric a bit, and served on fresh pita bread. I also sprinkled a little feta cheese on it when serving, and it was delicious!

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    • on May 20, 2013

      Even though I had a bit of a disaster, this turned out delicious. I made half the recipe, and would saute everything in the pan, but then transfer to a saucepan to finish cooking. Mine was done very fast, like 20 minutes, even though I covered the skillet and reduced the heat - the water was gone, and there was some scorching, alas. Yet it was still really good, even a bit scorched! Just imagine how good it will be properly prepared!

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    • on April 13, 2013

      This made a very good dinner last night. Easy, tasty and not too bad in the calorie department. Served with saffron rice, a green salad and Honey Biscotti for dunking in Arabian Nights coffee. It all came together to make a very enjoyable meal. Thanks very much for sharing this recipe. :D

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    • on March 22, 2013

      Simple, hearty and delicious! I used ground lamb, extra-virgin olive oil, and served it over basmati rice. I've never eaten dopiazeh until now -- and I will definitely make this again! Thank you Miss Fannie, for sharing this recipe. UPDATE: I used the leftovers (including the rice) to make stuffed cabbage -- very good! Made for Pick A Chef Spring 2013.

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    Nutritional Facts for Dopiazeh

    Serving Size: 1 (422 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 539.8
    Calories from Fat 248
    Total Fat 27.5 g
    Saturated Fat 8.0 g
    Cholesterol 77.1 mg
    Sodium 154.6 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 6.4 g
    Sugars 5.8 g
    Protein 26.7 g

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