Tepsi Baytinijan: A Taste of Iraq

Eggplants in a state of melting lusciousness, tender potatoes, and flavourful meatballs, all braised together in a bath of light, silky tomato sauce; this is Tepsi Baytinijan, the Iraqi comfort food dish.

This month in our 'Eat the World' Recipe Challenge, we visit Iraq, the country that has arisen from the ancient lands of Babylonia and Mesopotamia, nestled on the fertile lands between the Tigris and Euphrates rivers. It includes a variety of landscapes, from parts of the Zagros mountain range to the Syrian Desert, and a small portion of coastline in the Persian Gulf.

'Cradle of Civilization'. This is the term commonly given to Iraq. The political unrest currently associated with modern day Iraq is but a small blip in its rich and lengthy history. This ancient culture is home to the earliest known civilization, the Sumerians, as well as the Babylonian, Akkadian, and Assyrian civilizations (which go as far back as 30,000 B.C.). Iraq boasts the creation of the world's first writing system (4000 B.C.) and the actual first recorded history of mankind. The writings of the highly advanced Sumerian civilization show evidence of the first studies in the fields of mathematics, astronomy, astrology, written law, medicine, organized religion, and the culinary arts. The Sumerians were the first peoples to organize themselves into cities and practice forms of organized government.

Of special interest to me and other nerdy 'foodies'; the first cookbooks in the world are attributed to ancient tablets found in ruins in Iraq. On them are recipes carved into the stone, for dishes prepared in the temples during religious festivals. (A couple of those tablets would sure look good on my cookbook shelves - just sayin'!)

The cuisine of Iraq is heavy on vegetables like eggplants (aubergines), tomatoes, zucchini (courgettes), okra, peppers, potatoes, onions, garlic, and chilis, and fruits like dates, raisins, apricots, figs, grapes, melons, pomegranates, and citrus fruits. It also includes abundant grains (especially bulgur) and legumes, and some meat; mostly chicken and lamb. Meals are generally served with rice (grown in southern Iraq).

The flavours in this traditional Iraqi comfort-food stew, Tepsi Baytinijan, are simple, yet rich and satisfying. The sum of its individual vegetables parts, layered in a casserole, tucked with meatballs, and subjected to a gentle oven braise, results in a lusciously satisfying final dish. The eggplant becomes silky and sweet, enveloping the tender potatoes, tomatoes, and savoury meatballs like a grandmother's warm hug. The main flavouring comes from onions and garlic, tamed into gentle, aromatic submission. Altogether it is one delicious dish, worth every minute of its preparation. Nothing fancy, but boy-oh-boy does it deliver on comforting flavour.

Tepsi Baytinijan (in Arabic, Tepsi = casserole or baking dish, Baytinijan = eggplant) is a great meal to prepare on a lazy Sunday winter afternoon; roasting or frying the eggplant, making the meatballs, and sautéing the onions takes a bit of time, but then you can pop it in the oven to do its thing and enjoy the bubbling casserole as a hearty family dinner. It makes for tasty weekday lunches if you can manage to squirrel away some leftovers, too.

Tepsi Baytinijan: Just Roast, Layer and Bake

Slice up some eggplants, brush them with oil, and roast until golden (or you can sauté them in a skillet in batches).

Then slice and sauté up some onions, brown the meatballs, and grab a few potatoes and tomatoes. Also, stir up a bit of tomato paste with lots of water.

Layer it all in a casserole dish, tucking the meatballs in the top and pouring the tomato sauce over it all. 

Now it's ready for the oven.

Cover the dish and bake until the eggplant is silky and the potatoes are fork tender, and the whole thing has melded into one luscious dish of goodness. Uncover and finish baking until the top crisps up just a bit and the liquid in the pan thickens.

Serve with a mound of fluffy rice or warm flatbreads and a simple salad.

* * * * * 

Tepsi Baytinijan: A Taste of Iraq

Margaret Bose Johnson

Eggplants in a state of melting lusciousness, tender potatoes, and flavourful meatballs, all braised together in a bath of light, silky tomato sauce; this is Tepsi Baytinijan, the Iraqi comfort food dish.

No ratings yet

Print Recipe Save to Pinterest

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Main Course

Cuisine Iraqi

Servings 5

Ingredients

 

• ▢ 2 large eggplants/aubergines 2-2½ lbs/1-1.1kg total
• ▢ ½ cup (8 tablespoons/120ml) olive oil, divided
• ▢ 2 large onions
• ▢ 6 cloves garlic peeled and minced, divided
• ▢ 1 lb (450gms) ground beef or lamb
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ 2 teaspoons fine sea salt divided
• ▢ 1 teaspoon pepper divided (preferably white pepper)
• ▢ 3 medium potatoes ~1 lb/450gms total
• ▢ 3 medium tomatoes ~¾lb/350gms total
• ▢ 4 tablespoons (¼ cup/60ml) tomato paste
• ▢ a sprinkle of ground cayenne pepper optional
• ▢ 2 cups (480ml) water

Instructions

 

• Preheat oven to 425°F (220°C).
• Slice the eggplants crosswise into ½ inch (1cm) slices. Roast them to prepare them for the dish. Alternately you can pan-fry them in batches in a skillet until they are golden brown on both sides. Plan to use about 6 tablespoons of the oil for the eggplants and divide it out accordingly (reserve 2 tablespoons for the onions and meatballs).
• Pour about 1 tablespoon of the olive oil into a large rimmed cookie sheet and brush it evenly around. Layer as many eggplant slices as can fit in a single layer (about half of them), and brush the tops lightly with some more of the olive oil.
• Bake for 10 to 15 minutes, until the tops of the slices are lightly browned, then flip the slices over and brush the tops lightly with some more oil. Bake for another 10 to 15 minutes until golden brown again. Remove the roasted eggplant slices to a bowl and repeat with the remaining eggplant slices. Set them aside (or refrigerate them if you've roasted them ahead to make the casserole the following day).
• While the eggplants are roasting, cut the onions into quarters and slice crosswise. Heat about 1 tablespoon of the oil in a skillet and cook the onions until golden brown, about 10 minutes. Add about ⅔ of the chopped garlic (4 cloves) and cook for 1 more minute. Scrape the onions into a bowl. Don't wash the skillet.
• Mix together the ground beef, the remaining ⅓ of the minced garlic (2 cloves), coriander, cumin, ½ teaspoon of the salt and ½ teaspoon of the pepper. Shape the mixture into 1" (2.5cm) meatballs. Add 1 tablespoon of the oil to the skillet the onions were cooked in, and brown the meatballs on all sides - they do not have to be cooked through. Set aside, saving any of the juices accumulated in the skillet.
• Stir together the tomato paste, water, cayenne (if using), and remaining 1½ teaspoons of salt and ½ teaspoon of pepper.
• Lower the oven temperature to 350°F (180°C).
• In a large deep casserole dish or baking dish, layer half of the onions, then half of the potatoes, then half of the eggplants, then half of the tomatoes. Repeat. Tuck the meatballs in all over the top, pushing aside any tomato or eggplant slices so the meatballs fit down in among them. Add any juices left in the bowls from the vegetables and meatballs. Pour the tomato sauce over the layered ingredients.
• Cover the baking dish tightly with foil or a lid. Bake for 40 minutes.
• Uncover the Tepsi Baytinijan and continue baking it for another 20-40 minutes, until the juices are bubbling all around the edges of the dish and you can feel that the potatoes are tender when pierced through with a knife.
• Remove from the oven and push down any crispy bits of eggplant into the juices in the dish to moisten them.
• Serve with rice or flatbread and a green salad.
• Serves 4 - 6. Leftovers reheat well.

Notes

Some versions of Tepsi Baytinijan include bell peppers, or substitute carrots for potatoes. If you want to include bell peppers, core one or two red or green peppers, cut them into quarters or wide strips, and sauté them with the onions to soften them up before layering them in the casserole.

I've kept my recipe fairly simple, using just salt, pepper, and aromatics as in most of the traditional Iraqi recipes I found; the flavour is very full and rich just as it is. However, some recipes did use a bit more spice, so you could add some cumin to the tomato sauce if you wish, or add more cayenne pepper to give it a kick.

To save time you can roast or fry the eggplants ahead of time and refrigerate until you assemble the casserole.

Tried this recipe?Let us know how it was!

Bel Hana Wel Shefa or 'bil-hanā' wa ash-shifā' (may you have your meal with gladness and health)!

Check out all the wonderful Iraqi dishes by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Culinary Adventures with Camilla: Hadgi Badah (Iraqi Cardamom Cookies)

Palatable Pastime: Maqluba (Upside Down Rice)

The Schizo Chef: Iraqi Parda Pulao

Amy’s Cooking Adventures: T’Bit (Iraqi Slow Cooked Chicken & Brown Rice)

Sneha’s Recipe: Potato Kubbi/Potato Chap

CulturEatz: Kahi with Gaymar Breakfast

Kitchen Frau: Tepsi Baytinijan (Meatball & Eggplant Dish)

Pandemonium Noshery: Iraqi Lamb Stew

A Day in the Life on the Farm: Tepsi Baytinijan

Want to receive new Kitchen Frau recipes directly to your email? Sign up here and you’ll get a handy and useful kitchen tip along with each recipe, too.  (No spam ever.)

If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!

PIN IT HERE to save the recipe for later:

Check out my past ‘Eat the World’ Recipe Challenge posts:

• Ireland: Dublin Coddle (A tasty Sausage and Potato Stew)
• Thailand: Shrimp Laksa (Khung)
• Kenya: Maharagwe with Ugali (Red Beans with Cornmeal Slice)
• Sweden: Swedish Meatballs with Cream Gravy
• New Zealand: Classic Pavlova
• France: Axoa d’Espelette (A Simple Stew from the Basque Country)
• Argentina: Red Chimichurri Sauce
• India: Kerala Upma (Fluffy, Kerala Style Breakfast Upma Recipe)
• Poland: Polish Honey Cake
• Ethiopia: Four Ethiopian Recipes for a Fantastic Feast
• England: Gluten Free Fish and Chips and Mushy Peas
• Georgia: Charkhlis Chogi (Beets with Sour Cherry Sauce)
• Mexico: Cochinita Pibil Tacos (Pit Barbecued Pig to Make in Your Oven)
• Cambodia: Noum Kong (Cambodian Rice Flour Doughnuts)
• Israel: Cucumber, Feta, and Watermelon Salad
• Finland: Lohikeitto (Creamy Salmon, Potato, and Dill Soup)
• Puerto Rico: Piña Colada Cocktail
• Egypt: Fava Beans and Feta
• Ukraine: Buckwheat Kasha with Beef
• Portugal: Tuna and Sardine Pâtés
• Christmas (Switzerland): Basler Leckerli Cookies
• Trinidad & Tobago: Peanut Butter Prunes