🇮🇶 Iraq
Tepsi Baytinijan
A Baghdad home classic named for its tray (tepsi): everything fried first, then tiled in rows and baked until the sauce thickens at the edges.
🔪 Prep: 30 min🔥 Cook: 50 min📈 Difficulty: Medium
Cooking for
4 people
✨ What makes it special
Fried eggplant tiled with lamb kofta balls, potato, tomato, and green pepper in a tamarind-tinged tomato sauce.
Ingredients
- 2 large eggplants, sliced
- 400 gminced lamb (for kofta)
- 2 potatoes, sliced
- 3 tomatoes, sliced
- 1 green pepper, sliced
- 3 tbsptomato paste
- 1 tbsptamarind paste
- 1 tspbaharat
Method
- 1
Salt, dry, and fry the eggplant slices until bronzed; fry the potato too.
- 2
Season the lamb with baharat, roll into small balls, and brown them.
- 3
Tile the tray: eggplant, kofta, potato, tomato, and pepper in standing rows.
- 4
Whisk tomato and tamarind pastes with hot water and pour to just below the surface.
- 5
Bake until the sauce thickens and the top edges catch; serve with white rice.
🍽 On your table
How this dish looks served for 4