Iraqi

Tepsi Baytinijan

“Iraqi layered casserole: thinly sliced fried eggplant layered with seasoned ground meat patties, tomato slices, potato slices, and a spiced tomato sauce — baked until the top is deeply golden. The Baghdad Friday-night signature, sliced into wedges from the round baking dish.”

Medium2 hours

Where it comes from

Tepsi baytinijan ('eggplant tray' in Iraqi Arabic) is the Baghdad family-meal cornerstone — sold at every Iraqi restaurant and made in every Iraqi household. The dish reflects the Mesopotamian agricultural surplus (eggplant, tomato, potato) layered into a meat-rich casserole. The Friday-night version uses generous meat; everyday version is lighter. Diaspora Iraqi families consider tepsi the cultural-identity dish.

On the plate

Cut a wedge of tepsi — layers visible: bottom potato golden-crisp, middle eggplant melted-soft, meat patties tender and spiced, top tomato caramelized. Bite: every layer contributes — earthy eggplant, sweet tomato, beefy umami, starchy potato. The baharat spice (cinnamon-allspice-pepper) is the Iraqi signature. With plain rice catching the juices, this is the Baghdad family dinner.

How it works

Salting eggplant draws out water and bitter compounds — this is essential or the casserole becomes too soft. Pre-frying creates structure for the layers and adds Maillard depth. The layered structure traps moisture in the middle while the top develops a crust. Slow oven cook lets all layers integrate; the resting period firms it for clean slicing.

Variations

Vegetarian tepsi omits meat; uses extra eggplant and potatoes. Lamb tepsi uses lamb instead of beef. Restaurant version uses fancy presentation with extra pomegranate seeds. Casserole-only version uses one dish for everything.

On the Palate

Ingredients

Serves 6

1/2 tsp groundCinnamon

1/2 tspAllspice

500 ml for fryingVegetable Oil

3 tspSalt

1/2 tspBlack Pepper

How it's made

13 steps · Show ↓

45 min active · 75 min waiting

1
32 min
Slice 3 large eggplants into 1.5-cm thick rounds. Salt heavily; rest 30 min; pat dry.
2
12 min
Heat 5 cm vegetable oil to 175°C. Fry eggplant slices in batches until deeply golden. Drain on paper.
3
8 min
Slice 2 medium potatoes 1-cm thick. Fry in the same oil until lightly golden. Drain.
4
16 min
Make meat patties: combine 500 g ground beef (or lamb) + 1 grated onion + 4 minced garlic cloves + 1 tsp salt + 1 tsp baharat + ½ tsp cinnamon + ½ tsp allspice + 2 tbsp chopped parsley + 1 egg + 3 tbsp breadcrumbs. Form into 12-14 small flat patties (5-cm diameter, 1-cm thick).
5
4 min
Brown patties in a hot skillet 90 sec per side. Set aside.
6
14 min
Make tomato sauce: in a pot, sauté 1 chopped onion in 2 tbsp oil 4 min. Add 4 diced tomatoes + 1 tbsp tomato paste + 1 tsp baharat + 1 tsp salt + ½ tsp black pepper + 200 ml water. Simmer 8 min.
7
4 min
Preheat oven to 200°C. Grease a 28-cm round baking dish.
8
6 min
Layer: bottom = potato slices + a few patties. Middle = eggplant slices + remaining patties. Top = sliced tomatoes (3 medium).
9
1 min
Pour the tomato sauce evenly over.
10
31 min
Cover with foil. Bake 30 min.
11
11 min
Uncover; bake 10 min more until top is deeply golden.
12
16 min
Rest 15 min before slicing.
13
2 min
Sprinkle with 2 tbsp chopped parsley. Serve with white rice.