Ingredients
Aubergine
- 3large aubergines, sliced into 1 cm rounds
- salt, for degorging
- oil, for frying
Kufta
- 600 gminced lamb or beef
- 1onion, grated
- 3 tbspchopped parsley
- 1 tspbaharat
- 1 tspblack pepper
- 1 tspsalt
Vegetables
- 4potatoes, sliced into rounds
- 3tomatoes, sliced
- 2onions, sliced into rings
- 2green peppers, sliced
Sauce
- 3 tbsptomato paste
- 500 mlwater or stock
- 1 tspbaharat
- 2 clovesgarlic, crushed
- 1 tspsalt
- 1 tbsppomegranate molasses, optional
To serve
- white rice
- flatbread
- torshi, pickles
Directions
- Slice them into rounds, salt them generously, and leave them in a colander for 30 minutes. Modern aubergines are rarely bitter, so salting is less about bitterness now than about collapsing the sponge-like flesh so it absorbs less oil.
- Rinse them and pat them completely dry. Dry them thoroughly, since wet slices spit violently in hot oil and steam rather than browning. Use a hot pan and fry quickly. Aubergine put into moderate oil sits and drinks it, and hot oil seals the surface fast.
- Drain them on a rack or on paper. Mix the minced meat with the grated onion, parsley, baharat, pepper and salt. Squeeze the grated onion dry before adding it, since raw onion is mostly water and it makes the mixture too loose.
- Knead the mixture well with your hands for a few minutes. Shape it into flat patties roughly the size of the aubergine slices. Fry them briefly on both sides until browned but not cooked through. Take them out underdone, because they finish in the oven and overcooked kufta goes dry. Now fry the potato slices until golden, and the onions and peppers until soft.
- Fry every component separately rather than together, since they all need different times. Lay a layer of fried potato across the base. Potatoes on the bottom, since they take the longest and they protect everything above from the direct heat. Lay tomato slices over the top, covering the surface. Add the pomegranate molasses if you want the sourness, which is common in Baghdad.
- Pour the liquid down the side rather than over the top, so it does not wash the arrangement out of place. It should come about two-thirds of the way up rather than covering everything. Cover the tray tightly with foil. Bake at 190°C (375°F) for 40 minutes covered. Now uncover it and bake a further 15 to 20 minutes.
- Let it stand 10 minutes before serving. Serve it from the tray, spooning out a portion with a slice of everything and plenty of sauce. Serve white rice alongside, which soaks up the tomato juices, and flatbread and pickles.
Technique
- The tepsi is the wide round tray and the dish is named for it.
- Pomegranate molasses is a common Baghdad addition and gives a characteristic sourness.
- It reheats well and is often deliberately made in quantity.
Substitutions
- Aubergines baked or grilled rather than fried, which is lighter.
- Beef in place of lamb.
Variations
- Made without meat, as a vegetable tray bake.
- With courgette layered in as well.
- With more pomegranate molasses, for a sharper sauce.
History
Baghdad household bake named after the tepsi tray, in which the layers cook down in tomato juice.
Frequently asked questions
What is Tepsi baytinijan?
Tepsi baytinijan is a main from Iraq: tray of fried aubergine, meatballs, potato and tomato baked together. Baghdad household bake named after the tepsi tray, in which the layers cook down in tomato juice.
How long does Tepsi baytinijan take to make?
Tepsi baytinijan takes 50 min of preparation and 1 hr of cooking. The recipe makes 6 servings. It is rated medium to make.
What can I substitute in Tepsi baytinijan?
Yes, within limits. Aubergines baked or grilled rather than fried, which is lighter. Beef in place of lamb.
What is the most important thing to get right in Tepsi baytinijan?
Rinse them and pat them completely dry. Dry them thoroughly, since wet slices spit violently in hot oil and steam rather than browning. Use a hot pan and fry quickly. Aubergine put into moderate oil sits and drinks it, and hot oil seals the surface fast.
