Overall Rating:

1 out of 5

Zucchini Bechamel, June 7, 2009
By Joskel

"This recipe is incomplete.
It should be noted in the ingredients that you need 'X' amount of milk AND that it needs to be HOT. If one does not have the correct proportion of HOT milk to the amount of butter and flour rue, there will never be a sauce. You will only have milk with lumps of flour paste.

If the cheese is not added in small amounts and stirred until completely melted into the sauce, assuming you have achieved a sauce, you will never achieve a smooth consistency. One cannot rush a bechamel.

"make a think layer of zucchini, followed by grrund beef"

What is a "think layer" and what is "grrund beef"?
Someone needs to proofread the recipes before they are uploaded. Being a cook, I can figure it out, generally.

A novice who is wanting to experiment and learn about Middle Eastern cooking would be lost and give up after finding a disaster in their pan.

I have rated this low because of the poor quality of the recipe transcription. Actually, the dish is great and is relatively easy to make, after one achieves competence in making a bechamel sauce."

4 of 5 people found this review helpful.