By Aaliyah's&Aaron'sMum on April 27, 2007
"This is a delicious recipe found in many variations throughout the Middle East, specially Jordan, Syria and Lebanon. This dish is seved hot as a main course with rice, salad and pita bread. Please note, this is the vegetarian version, you may use minced meat in place of tomatoes and onions for the stuffing to make it a meat dish and you may add a layer of lamb bones (on top of the tomatoes and then layer the marrows on top of the bones) to flavour the stock but discard them before serving. Edited May 14, 07: I never had a problem with the liquid boiling over. To avoid such a mishap, as had mentioned in the directions, kindly use a large pot or casserole."
Serving Size: 1 (258 g)
Servings Per Recipe: 4
"This is wonderful. It is close to the one I make, the only difference is that I season my filling with cumin and coriander, add some raw ground meat and use cooked rice. I also use chicken stock. Thanks for posting!"
"The taste is good. I made this using homemade chicken stock. I found the cooking time quite long but maybe it's my burner."
"i like this dish. i did use chicken stock tho instead of veg, but was still really nice. i had to watch it while it was cooking, coz it kept boiling over, it was a little time consumeing, but well worth it."