MEAT AND VEGETABLE CASSEROLE - TEPSI BAYTINIJAN
This is much spicier than the regular Iraqi version. You may tone down the spices if desired. Enjoy!
Provided by Charishma_Ramchanda
Categories Lamb/Sheep
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Halve the eggplant lengthwise. Then slice it into half rounds about an inch thick.
- Sprinkle with 1/2 teaspoons salt and keep aside.
- Heat oil in a pan.
- Fry the eggplant slices on medium flame for 6 minutes or until lightly golden.
- Add more oil if need be. Drain on paper towels once you remove the slices.
- Now, in the same oil, lightly fry the carrots and onions on medium flame for 10 minutes. Keep aside.
- In a bowl, combine the meat, half the garlic, 1/2 teaspoons salt, 1/2 teaspoons pepper, 1/2 teaspoons cumin and cayenne.
- Form into small balls.
- Fry on medium flame for 10 minutes.
- Drain on clean paper towels.
- Combine in a bowl the water, remaining salt, garlic, pepper and cumin.
- Stir well and keep aside.
- Arrange slices of eggplant on the bottom of a casserole.
- Place carrot rounds on top of it followed by slices of tomatoes.
- Spread meatballs evenly between the tomato slices.
- Pour the water mixture on top.
- Cover and bake in a 350F preheated oven for 1 hour.
- Serve hot from the casserole.
- Enjoy!
Nutrition Facts : Calories 653.9, Fat 54.6, SaturatedFat 15.2, Cholesterol 82.9, Sodium 1272.8, Carbohydrate 21.2, Fiber 7.5, Sugar 9.7, Protein 22.1
TRADITIONAL IRAQI 'CASSEROLE'- TEPSI BAYTINIJAN
In Iraq Tepsi Baytinijan is a very famous dish. This recipe is from an Iraqi blog on the 'net & is absolutely delicious. The recipe is easy to make...........
Provided by Um Safia
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel the eggplant in wide stripes and remove stems. Cut the eggplant into rounds about 1" thick.
- Peel and slice the potatoes into 1" thick round slices, set aside. Slice the onions the same way. Peel the garlic and crush it using one of those little garlic contraptions. Slice the tomatoes.
- Heat about 1/2 cup of oil in a non-stick pan and fry the eggplant slices until each piece is light golden. In the same oil, lightly fry the potatoes- they don't have
- to cook all the way through. Set aside. In the same pan, fry the onion, and set aside. Drain the fried pieces on some paper towels.
- Mix the ground beef, half of the crushed garlic and salt and pepper to taste. Make small meatballs and fry them. Set aside.
- Mix about 2 1/2 cups of water with 3 tablespoons of tomato paste, the remainder of the crushed garlic, salt (about 3 teaspoons), and pepper (preferably white pepper) and -- you guessed it -- set aside.
- In a baking dish, arrange the eggplant pieces so they slightly overlap (do 2nd layer if necessary.) On top of the eggplant, arrange the potato slices, then the onion, then the slices of tomato on the very top. Arrange the meatballs in between the tomato slices, spreading them evenly. Pour the tomato paste mixture on top of all of this. Arrange the meatballs in between the tomato slices, spreading them evenly.
- Bake in a pre-heated oven at 170-180 c, for 45-60 mins, be careful not to burn --
- This dish is served with Basmati rice or any other kind of rice -- we prefer Basmati or 'Ammbar'.
Nutrition Facts : Calories 375.5, Fat 13.4, SaturatedFat 5.1, Cholesterol 56.6, Sodium 168.4, Carbohydrate 45.4, Fiber 13.9, Sugar 12.8, Protein 22.4
VEGETABLE BEEF CASSEROLE
This easy one-dish recipe has been a family favorite ever since my husband's aunt handed it down to me 35 years ago. Try adding whatever vegetables you have on hand. A simple salad goes nicely with this dish. -Evangeline Rew, Manassas, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 607mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
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