Tepsi Baytinijan

About This Recipe

Tepsi Baytinijan — literally 'aubergine in a tray' in Iraqi Arabic — is one of the most beloved home-cooked dishes in Iraq. Thick slices of aubergine and potato are fried until golden, then layered in a deep baking tray with spiced minced or sliced lamb, tomatoes, onions, and green peppers. The whole assembly is baked until everything melds into a rich, fragrant, slightly caramelised bake that is scooped and served with steaming Iraqi rice and tangy tomato sauce. It is the quintessential Iraqi family Sunday lunch, warming, deeply satisfying, and redolent of cumin and allspice.

Ingredients

Serves 6

• 3 largeaubergines, sliced 1.5 cm thick
• 3 largepotatoes, peeled and sliced 1.5 cm thick
• 500 gminced lamb
• 1 largeonion, sliced into rings
• 4 mediumtomatoes, sliced
• 2 largegreen peppers, sliced into rings
• 3 clovesgarlic, minced
• 1 tbsptomato paste
• 200 mlpassata or crushed tomatoes
• 1 tspground allspice
• 1 tspground cumin
• 1/2 tspground cinnamon
• 2 tspsalt
• 1 tspblack pepper
• 4 tbspvegetable oil (for frying)
• 1 tbspolive oil

Instructions

1. 1

   Salt and drain the aubergine

   Salt aubergine slices generously and leave in a colander 20 minutes. Pat dry. This removes bitterness and excess moisture.

2. 2

   Fry aubergine and potato

   Heat vegetable oil and fry aubergine slices in batches until golden on both sides. Repeat with potato slices. Drain on paper towels. Season with salt.

3. 3

   Season the lamb

   Mix minced lamb with garlic, allspice, cumin, cinnamon, 1 tsp salt, and pepper.

4. 4

   Layer the tray

   Grease a deep baking tray. Layer: potato slices, aubergine slices, meat, onion rings, green pepper rings, tomato slices. Mix tomato paste into passata and pour evenly over the top. Drizzle with olive oil.

5. 5

   Bake

   Bake uncovered at 190°C for 60–70 minutes until the top is well caramelised and the juices are bubbling and slightly reduced.

6. 6

   Serve

   Serve straight from the tray, scooped onto plates of basmati rice or with flatbread to mop up the rich juices.

Variations

• •

  Vegetarian Tepsi: omit the meat and add sliced courgette and chickpeas to the layers.

• •

  Spicier version: add diced chilli or chilli flakes to the tomato sauce.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

• •

  Make-ahead: prepare the base a day in advance and reheat gently — most braises and stews actually taste better on day two.

Storage

Refrigerate covered for up to 3 days. Reheats very well in the oven at 160°C for 20 minutes.

Frequently Asked Questions