Best 2 Iraqi Baked Dinner Recipes

**Discover the Delights of Iraqi Baked Dinner: A Culinary Journey Through Timeless Recipes**

Embark on a tantalizing culinary adventure with Iraqi baked dinner, a symphony of flavors and aromas that will transport your taste buds to the heart of the Middle East. This diverse collection of recipes showcases the richness and diversity of Iraqi cuisine, offering a delectable array of dishes that are sure to satisfy any palate. From the succulent Lamb Haneeth, a tender lamb dish slow-cooked with aromatic spices, to the crispy and flavorful Iraqi Kibbeh, a delightful combination of bulgur wheat, minced meat, and aromatic herbs, this culinary journey promises an unforgettable dining experience.

Indulge in the comforting aromas of Teebi, a hearty rice dish featuring tender lamb or chicken nestled amidst fluffy rice, or savor the unique flavors of Iraqi Masgouf, a succulent grilled fish dish that captures the essence of traditional Iraqi culinary artistry. For those with a sweet tooth, the Iraqi Maamoul cookies, filled with dates or nuts and coated in a delicate dusting of powdered sugar, offer a delightful treat that is sure to leave a lasting impression.

Prepare to be captivated by the vibrant colors and enticing aromas of Iraqi cuisine as you explore the depths of this culinary treasure. Each recipe is carefully crafted to ensure authenticity and ease of preparation, making it accessible for home cooks of all skill levels. Whether you're a seasoned chef or just starting your culinary journey, this collection of Iraqi baked dinner recipes will guide you towards creating a memorable and authentic dining experience.

Here are our top 2 tried and tested recipes!

IRAQI BAKED DINNER

Iraqi Baked Dinner image

Make and share this Iraqi Baked Dinner recipe from Food.com.

Provided by luvinlif2k

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 medium eggplant
3 medium potatoes, peeled and cut in 12 1/2-inch slices
1 lb lean ground beef
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon allspice
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
1 (15 ounce) can tomato puree or 1 (15 ounce) can tomato sauce
1 cup water
3/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 291.8, Fat 8.2, SaturatedFat 3.2, Cholesterol 49.1, Sodium 762.2, Carbohydrate 36.5, Fiber 8.2, Sugar 9.6, Protein 20.4

IRAQI STYLE TABYEET CHICKEN

Iraqi Style Tabyeet Chicken image

This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. Made this for a Tag Game and talk about moist and succulent. The rice turns into this flavorful pilaf. The best part is you can make it and forget it.

Provided by Member 610488

Categories Whole Chicken

Time 10h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons oil
1 teaspoon ground turmeric
1 roasting chicken, cleaned (3-4 lbs weight)
6 cups water
1 (6 ounce) can tomato paste
1/8 teaspoon clove
6 whole cardamom seeds
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
salt and pepper, to taste
3 cups basmati rice or 3 cups jasmine rice
2 (15 ounce) cans garbanzo beans, drained
6 eggs

Steps:

Heat the oil in a dutch oven over medium-high heat. Stir in the turmeric and brown the chicken on all sides. Add the water, tomato paste, spices, salt, pepper (I use a lot of pepper and not very much salt) and bring to a boil. Cover, reduce heat to medium and cook for about 10 to 15 minutes. Remove the chicken.
Return the cooking liquid to a boil and add the rice. Cover, reduce heat to low, and simmer for 15 minutes. If the rice is dry, add a little more water. Take the rice off the stove and cool for a few minutes, uncovered.
Mix the garbanzo beans into the rice mixture and then spoon a cup or so of rice into the cavity of the chicken. Make a well in the rice within the pot and nestle the chicken, breast side up, into the rice.
Take the eggs and carefully prick a hole in the round part of the eggshell (to let air escape) and then bury them carefully in the rice around the chicken. Make sure they are not touching the bottom of the pot. Explosions are not good.
Cover with aluminum foil and then cover tightly with the dutch ovens lid and bake in a 200F oven overnight (10 hours). You can also bake the casserole at 350F for 2 hours, reducing the heat to 250F and cooking for 2-3 more hours.
When ready to serve, remove the chicken carefully and de-bone it. Arrange on a serving platter with the rice mounded around it. Scrape up all the crusty rice from the bottom of the pan - its the best part. Arrange the eggs, peeled and halved, on top of the rice.

Nutrition Facts : Calories 1150, Fat 51.4, SaturatedFat 13.3, Cholesterol 348.6, Sodium 885.9, Carbohydrate 109.9, Fiber 11, Sugar 4.5, Protein 60.1

Tips for the Iraqi-Baked-Dinner Recipes:

- Always use fresh ingredients for the best flavor and texture. - If you don't have a meat mallet, you can use a rolling pin or a heavy skillet to pound the meat. - Marinate the meat for at least 30 minutes, or up to overnight, to allow the flavors to penetrate. - Cook the meat over medium-high heat to get a nice sear and then reduce the heat to low to finish cooking. - To make sure the rice is cooked evenly, use a large pot with a tight-fitting lid. - Don't stir the rice while it's cooking, as this will make it gummy. - Let the rice rest for 5 minutes before serving to allow it to absorb all of the flavors.

Conclusion:

These Iraqi-baked-dinner recipes are a great way to enjoy a delicious and authentic Iraqi meal at home. With a little bit of preparation, you can easily create these dishes and impress your family and friends. Whether you're looking for a hearty main course or a flavorful side dish, these recipes have something for everyone. So next time you're in the mood for something different, give these Iraqi-baked-dinner recipes a try. You won't be disappointed!

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