Iraqi Baked Dinner Recipes

IRAQI BAKED DINNER

Steps:

• Slice eggplants in half lengthwise then slice into 1/2-inch slices.
• Spread slices on waxed paper or cookie sheet.
• Sprinkle with salt then set aside.
• In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
• Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
• Shape into 12 2-inch patties.
• Rinse eggplant.
• In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
• Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).
• Pour sauce over casserole.
• Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
• Serve with warm, freshly baked bread.

TRADITIONAL IRAQI 'CASSEROLE'- TEPSI BAYTINIJAN

Steps:

• Peel the eggplant in wide stripes and remove stems. Cut the eggplant into rounds about 1" thick.
• Peel and slice the potatoes into 1" thick round slices, set aside. Slice the onions the same way. Peel the garlic and crush it using one of those little garlic contraptions. Slice the tomatoes.
• Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant slices until each piece is light golden. In the same oil, lightly fry the potatoes- they don't have
• to cook all the way through. Set aside. In the same pan, fry the onion, and set aside. Drain the fried pieces on some paper towels.
• Mix the ground beef, half of the crushed garlic and salt and pepper to taste. Make small meatballs and fry them. Set aside.
• Mix about 2 1/2 cups of water with 3 tablespoons of tomato paste, the remainder of the crushed garlic, salt (about 3 teaspoons), and pepper (preferably white pepper) and -- you guessed it -- set aside.
• In a baking dish, arrange the eggplant pieces so they slightly overlap (do 2nd layer if necessary.) On top of the eggplant, arrange the potato slices, then the onion, then the slices of tomato on the very top. Arrange the meatballs in between the tomato slices, spreading them evenly. Pour the tomato paste mixture on top of all of this. Arrange the meatballs in between the tomato slices, spreading them evenly.
• Bake in a pre-heated oven at 170-180 c, for 45-60 mins, be careful not to burn --
• This dish is served with Basmati rice or any other kind of rice -- we prefer Basmati or 'Ammbar'.