Traditional Iraqi Casserole Tepsi Baytinijan Recipes

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'.

MEAT AND VEGETABLE CASSEROLE - TEPSI BAYTINIJAN

Steps:

• Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick.
• Sprinkle with 1/2 teaspoons salt and keep aside.
• Heat oil in a pan.
• Fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
• Add more oil if need be. Drain on paper towels once you remove the slices.
• Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside.
• In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
• Form into small balls.
• Fry on medium flame for 10 minutes.
• Drain on clean paper towels.
• Combine in a bowl the water, remaining salt, garlic, pepper and cumin.
• Stir well and keep aside.
• Arrange slices of eggplant on the bottom of a casserole.
• Place carrot rounds on top of it followed by slices of tomatoes.
• Spread meatballs evenly between the tomato slices.
• Pour the water mixture on top.
• Cover and bake in a 350F preheated oven for 1 hour.
• Serve hot from the casserole.
• Enjoy!