Iraqi Baked Dinner Food

IRAQI BAKED DINNER

Steps:

• Slice eggplants in half lengthwise then slice into 1/2-inch slices.
• Spread slices on waxed paper or cookie sheet.
• Sprinkle with salt then set aside.
• In a saucepan, cover potato slices with water, bring to a boil and cook for 6 minutes.
• Mix next 5 ingredients (beef, garlic, salt, pepper and allspice).
• Shape into 12 2-inch patties.
• Rinse eggplant.
• In deep 3-4 quart casserole arrange eggplant, potatotes (drained), tomatoes, meat patties, and onions alternately in rows, standing on end.
• Mix together remaining ingredients (tomato puree/sauce, water, salt & pepper).
• Pour sauce over casserole.
• Bake in 350F oven for 1 hour or until potatoes and eggplant are cooked through.
• Serve with warm, freshly baked bread.

IRAQI VANILLA CAKE WITH POMEGRANATE SAUCE

Steps:

• Preheat oven to 180°C Grease and flour a large loaf pan.
• Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
• Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
• Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
• To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.

IRAQI SUMAC SALAD (SUMMAG SALAD)

Steps:

• Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
• Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
• Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.