About this recipe: I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find, so basil can be substituted in its place.
I am sorry. This isnt against you or the recipe. When I did the conversion on the passat it made it 12 tablespoons. Well I only put 6 because I was not sure if that was right. Mine did not come out like your picture. It was not bad but dry. I would like to try it again if we could go over the recipe to make sure the amount were right. Thanks for sharing. - 08 Feb 2011
Lovely receipe I did make my own version after adding more herbs as in tbsp but did a bigger portion size... I also added aubergine, courgette and onions to it with tinned tomatoes and pinch of nutmeg for the yougut sauce But the sauce is lovely - 11 Apr 2013
This was easy to make and taste was great! I have one question for the writer. After browning the ground beef you did not say wether to drain the grease from the pan. And after pouring in the water it was soup like. So when I poured the egg and yougrt on top, before I baked it, it sunk into the liquid. Was this the intention? I wanted to follow the recipe so I did not drain. Please respond. - 14 May 2003 (Review from Allrecipes US | Canada)