Iraqi Fish With Pomegranate And Loomi Samak Tibsi Recipes

Steps:

• Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
• Grease a casserole dish with 1 tbs of the butter.
• Thinly slice the onions and seperate into rings.
• Toss the onions with the remaining spices to coat.
• Spread half the onions in the bottom of your dish.
• Cut the fish into medium-sized pieces and arrange over the onions.
• Cut several slits in the dried limes and nestle them amongst the fish.
• Scatter the minced garlic over top.
• Dot the remaining tablespoon of butter over top.
• Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
• Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
• Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
• NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
• Enjoy!

Steps:

• Slice eggplants in half lengthwise then slice into 1/2-inch slices.
• Spread slices on waxed paper or cookie sheet.
• Sprinkle with salt then set aside.
• In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
• Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
• Shape into 12 2-inch patties.
• Rinse eggplant.
• In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
• Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).
• Pour sauce over casserole.
• Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
• Serve with warm, freshly baked bread.