Lis An El Qa Thi Judges Tongue Iraqi Stuffed Eggplant Recipes

LIS'AN EL QA'THI - JUDGES' TONGUE (IRAQI STUFFED EGGPLANT)

Steps:

• peel the eggplant, trim off the top and bottom.
• stand eggplant up, and cut LENGTHWISE into 1/8'' thin strips.
• sprinkle with salt, pepper, and cumin.
• heat a very thin layer of oil on a skillet and fry the eggplant slices in batches, turning once to brown on both sides - do NOT overcook (they will cook to perfection at a later stage) - remember to add a fresh (thin) layer of oil for every batch of eggplant fried - let the eggplant slices try on paper towel.
• in a bowl: mix together the ground meats, the medium onion and garlic (both finely minced), spices to taste (don't overkill), and beaten egg.
• form the ground meat mixture into cylinders (sausage like rods) 1'' thick and 2'' long.
• place a portion of the meat stuffing at one enf othe eggplant slice, and WRAP the eggplant around it - place the rolls in a baking dish.
• Slice up one tomato, and layer on top of eggplant/meat rolls.
• In a saucepan, heat 2 tbsp of oil and saute 1 large diced onion. When soft, add in 1 tomatoe (chopped), salt, pepper, tumeric/curry powder, and any other spices. Stir around until fragrant.
• Add tomato paste, beef/chicken stock, and lemon juice - this is your sauce - bring to boil, then cover and let simmer/thicken for 15 minutes.
• Once the sauce is thickened to your liking, pour it INTO the baking dish (it should cover all the rolls and reach near the top of the dish - this is good (more gravy/sauce for the rice, and ensures a nice even cooking of the meat).
• cover with lid (or aluminum foil), and BAKE at 450 degrees for 1 hour (or until done; one hour is certainly enough).
• take out and ENJOY an exotic taste that I am sure you will love; be proud of yourself, you made an authentic and wonderful Iraqi dish.

IRAQI QEEMA (STEW OF CHICKPEAS AND DICED MEAT)

Steps:

• Dice lamb into 1/4-inch cubes.
• In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
• Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
• Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain.
• Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
• This stew is particularly delicious with white rice and fresh radish and radish leaves.