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'.

IRAQI SUMAC SALAD (SUMMAG SALAD)

Steps:

• Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
• Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
• Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

SAMOON (IRAQI FLATBREAD)

Steps:

• Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
• Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
• Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
• Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
• Preheat the oven to 450 degrees F (230 degrees C).
• Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
• Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.