Prep 30 mins
Cook 1 hr
We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary!
- 2 large eggplants, sliced
- 2 large potatoes, sliced
- 1 large onion
- 400 g ground lamb or 400 g beef
- 2 large tomatoes
- 3 tablespoons tomato paste
- 3 garlic cloves
- 1 tablespoon parsley, finely chopped
- 1 tablespoon ground paprika
- oil (for frying)
- 2 cups water
- Fry eggplants, potatoes and onion rings in hot oil.
- Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
- Fry the meat-balls in hot oil.
- Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
- Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
- Pour the liquid over the vegetables and the meatballs.
- Bake in oven at 200°C, for about one hour.
- Cover if necessary.
- Serve with cooked rice or pita bread and some crumbled feta-cheese!
Was good. I fried each kind of vegetable separately. I did have to omit the eggplant because of an allergy and was going to replace it with zucchini until I found out they were not in a good state. I used extra virgin olive oil to fry the vegetables. While I was frying the onions and when they were almost done I added some granulated raw cane sugar to them along with a dash sea salt that I sprinkled on the potatoes with freshly ground pepper as well. I took Crystal Skies idea and added a lot more parsley with good results. I also followed Aaliyah&Aaron's mum, in that I added ground allspice to the tomato paste water mixture. I also added allspice to the meat as well. I did not cook the meatballs in oil but put them raw into the pan which is a good idea as a previous time they burnt when they were fried first. I first oiled the pan with virgin olive oil before layering everything. I found I had to cover the dish with aluminum foil in the oven after a while. I served this with Recipe #136535. I may make this again with zucchini.
Thank you Halalmom. I am American and my husband is a Kurd so I made this receipe for him and he loved it. Kurds call it Tepsi. I made it a second time with some modifications for work: First I fried the potatoes seperate so they would be softer, I pretty much doubled the spices in the meatballs and also added cinnamin and ground cloves. Also I added a lot more tomato paste and parsley. I added water to thin the paste before I poured it on top so there was more tomato flavor/sauce. Thank you so much for this receipe. My husband was proud of me...i did give you the credit though :-) I do request that you post a receipe for Yaghprah/Dolma. I haven't found a good one yet that tastes like the ones I've eaten at our friends. Thank you Thank you Thank you. (Supas zoor!)
Ha, I thought I knew this recipe ;))) Well, what can I say, ever since I tried it it has been one of my favourite dishes. It's also good without the meatballs...but try to make a Middle Eastern husband eat that *g*