Traditional Iraqi dish to tackle your hunger?
Iraqi Tepsi Beitinjan (kofta, eggplant, and potato casserole) For most of us, when it comes to food, nothing beats a delicious home-cooked meal. Since Iftar is about sharing a meal with family and friends, we’re presenting a meal perfect for the gathering that evokes both nostalgia and gustatory satisfaction: Tepsi Beitinjan (kofta, eggplant and potato casserole).
Chef Roya Tarzaban from Al Islami Foods says this recipe is “inspired by a traditional Iraqi dish that most children have grown up with having at home.
Tepsi is a reference to a baking dish or casserole, and “Beitinjan” means eggplant in Arabic. This is a deeply satisfying dish with layers of kofta, potato, onions, capsicum and eggplant in a rich tomato sauce.
Chef Roya attests: “It really embodies home-cooked comfort food that is perfect for the Ramadan season.” Ingredients: > 2 medium eggplants > 2 large red onions > 2 large potatoes > 2 large green capsicums > 2 large beef tomatoes > Cooking oil > 400g Al Islami minced beef > 1 red onion, grated > 1/4 tsp coriander powder > 1/4 tsp turmeric powder > 1/4 cup finely minced parsley > 500ml hot chicken stock > 1/4 cup tomato paste > 1/4 cup pomegranate syrup > 1/2 lemon squeezed > 1/2 tsp turmeric > 1/2 tsp celery powder > 1/4 tsp cumin powder > 1/8 tsp cardamom powder > 1/8 tsp cinnamon powder > Salt and pepper Preparation: > Preheat the oven to 180C > In a bowl, mix the contents of the tomato sauce and set aside. > Slice the eggplant into thick rounds, place in a colander and sprinkle with salt. Set aside for 30 minutes so they release their water. > Peel and slice the red onions, potatoes, tomatoes, and capsicums into rounds. > Combine the minced beef, grated onion, parsley and spices. With the palm of your hands, roll into mediumsized balls and form into patties. > On a medium high heat, Lightly pan fry the koftas for a minute on each side to brown, and set aside. > Pat dry the eggplant with paper napkins and brush them with some oil. Using the same pan, lightly pan fry on each side for 3-4 minutes, and set them aside. > Lastly, lightly pan fry the potato and onion rounds for a minute on each side and set aside. > In a deep ovenproof baking dish, layer the eggplant, onion, tomato, capsicum, potato, and kofta in rows at a slight angle.
tomato sauce all over the casserole, and bake in the oven for 45 min to 1 hour until fully cooked through, potatoes are tender, and the sauce has thickened. > Serve alongside basmati rice, or fluffy arabic bread