Iraqi Lamb And Eggplant Stew With Pitas Food

ISRAELI EGGPLANT PITAS

Steps:

• Preheat the oven to 450˚. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes.
• Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
• Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen.
• Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well.
• Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers.

IRAQI LAMB AND EGGPLANT STEW WITH PITAS

Steps:

• In a bowl, dissolve 2 tsp of salt in 1 quart of water. Add the eggplant, cover with a plate to keep the slices under the water, soak for 30 minute.
• Meanwhile, in a large dutch oven or cast-iron casserole pot, heat 2 Tbl of the oil. Season the lamb with salt and pepper and cook over high heat, turning once until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened about 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes stirring and skimming every so often.
• Drain the eggplant and pat dry. In a large non-stick skillet, heat 1 1/2 Tbl of the oil. Add 1/3 of the eggplant and cook over med-high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 Tbl of oil. Add the eggplant to the lamb and simmer over low heat, stirring until the lamb is tender, 45 minutes.
• Transfer the lamb to a rimmed baking sheet, remove the meat from the bones and cut into 1-inch chunks. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.
• Return the lamb to the stew and season with salt and pepper. Divid the pita among 4 bowls, ladle the soup on top and serve.

IRAQI LAMB AND EGGPLANT STEW WITH PITAS RECIPE - (4.2/5)

Steps:

• In a bowl, dissolve 2 teaspoons of salt in 1 quart of water. Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes. 2. Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side. Add the onion and cook over moderate heat, stirring, until softened, 10 minutes. Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times. 3. Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil. Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 tablespoons of oil. Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes. 4. Transfer the lamb to a rimmed baking sheet. Remove the meat from the bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes. 5. Return the lamb to the stew and season with salt and pepper. Divide the pita among 4 bowls. Ladle the stew on top and serve. Notes Pomegranate molasses is basically reduced pomegranate juice. Baharat is a complex spice blend typically containing cumin, coriander and paprika. Both are available at Middle Eastern groceries.

IRAQI EGGPLANT-CASSEROLE

Steps:

• 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!