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Tepsi Baytinijan
Tepsi Baytinijan is a beloved Iraqi casserole featuring layers of fried eggplant, potatoes, tomatoes, and onions, baked with flavorful meatballs in a tangy tomato sauce. It's a comforting and hearty dish, often served with rice.
🧂 Ingrédients
- 2 large Eggplant(about 700g total, sliced into 1/2-inch rounds)
- 2 large Potatoes(about 500g total, peeled and sliced into 1/2-inch rounds)
- 3 large Tomatoes(about 280g total, sliced into 1/2-inch rounds)
- 1 large Onion(peeled and sliced into 1/2-inch rounds)
- 1 large Green bell pepper(cored, seeded, and sliced)
- 350 g Ground beef
- 4 large Garlic cloves(minced)
- 120 ml Olive oil(for frying and greasing)
- 4 tablespoons Tomato paste
- 1.5 tablespoons Tamarind paste
- 1.5 tablespoons Sugar
- 350 ml Water
- 0.75 teaspoon Curry powder
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C).
💡 Conseils de pro: Ensure oven rack is in the middle position. - 2
In a bowl, combine ground beef, half of the minced garlic, curry powder, salt, and pepper. Mix well and form into 12 equal-sized meatballs.
- 3
Heat olive oil in a large non-stick skillet over medium-high heat. Fry eggplant slices in batches until golden brown on both sides. Set aside. Fry potato slices until golden brown but not fully cooked. Set aside.
- 4
In the same skillet, sauté the remaining minced garlic with the onion and green pepper slices until softened, about 5 minutes. Set aside.
- 5
Brown the meatballs in the same skillet over high heat for 2-3 minutes until browned but not cooked through. Set aside.
- 6
In a measuring cup, whisk together water, tomato paste, tamarind paste, and sugar until well combined. This is your sauce.
- 7
Lightly grease a 12-inch round baking dish. Arrange half of the eggplant slices, followed by half of the potato slices, then half of the onion and green pepper mixture, and finally half of the tomato slices. Place half of the meatballs in between the tomato slices. Repeat the layers with the remaining ingredients.
- 8
Pour the prepared sauce evenly over the layered ingredients. Season the top with salt and pepper to taste.
- 9
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 20-25 minutes, or until the vegetables are tender and the meatballs are cooked through.
- 10
Let the Tepsi Baytinijan rest for 10 minutes before serving. Serve hot with basmati rice or bread.
💡 Conseils de pro
- ✓For a deeper flavor, you can marinate the meatballs with spices like cumin and coriander.
- ✓If you don't have tamarind paste, you can use a tablespoon of lemon juice mixed with a teaspoon of pomegranate molasses for a similar tang.
- ✓Ensure the vegetables are sliced uniformly for even cooking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add sliced zucchini or carrots to the vegetable layers.
- Use ground lamb or a mixture of beef and lamb for the meatballs.
- For a spicier version, add a pinch of red pepper flakes to the meatball mixture or sauce.