iraqi food

Try this Iraqi-inspired maqlooba. Meaning “upside-down”, it’s a special dish combining lamb chops, aubergine, tomatoes, basmati rice and potatoes

Maqlooba

4-6 lamb chops

2-3 tsp pul biber (Turkish pepper flakes)

tbsp date molasses

aubergines,

basmati rice

tsp turmeric

tsp baharat spice mix

olive oil

pomegranate molasses

onions,

potatoes,

tomatoes

lemon wedges, to serve (optional)

Put the lamb chops in a bowl. Combine 2 tsp salt, ½ tsp black pepper, the pul biber (to taste) and 2 tbsp of the date molasses or date syrup, if using. Rub all over the lamb, cover and leave to marinate at room temperature for 1 hr. Will keep chilled overnight.

Meanwhile, soak the aubergine slices in a bowl of salted water for 20 mins. Heat the oven to 200C/180C fan/gas 6.

Heat a 23cm flameproof casserole over a medium heat. Add the rice, then pour in 700ml boiling water from the kettle. Add a pinch of salt along with 1 tsp of the turmeric, the baharat spice and ½ tsp black pepper. Cook for 3-5 mins until the rice begins to soften, then drain and set aside.

Drain and rinse the aubergine, then toss with 4 tbsp of the olive oil, a pinch of salt and 2 tbsp of the pomegranate molasses. Tip onto a baking tray and bake for 20-25 mins until tender and starting to brown. In addition, put the onions on a separate baking tray, toss with 1 tbsp of the olive oil, 2 tbsp of the pomegranate molasses and a pinch of salt, and bake for 20 mins until tender. Put the potatoes on a third baking tray and toss with 1 tbsp of the olive oil, the remaining turmeric and a pinch of salt. Bake for 20 mins until lightly golden.

Meanwhile, remove the lamb chops from the marinade and gently shake to remove any excess. Heat the remaining ½ tbsp olive oil in a frying pan over a medium-high heat and fry the chops for 2 mins on each side until browned but still pink in the middle.

Line the base of the casserole with a circle of baking parchment. Arrange the tomato slices, slightly overlapped, in concentric circles on the parchment, followed by the onion rings, then the lamb chops, potatoes and aubergines. Spoon the rice on top and gently flatten the surface into an even layer.

Put the casserole over a medium heat. Dissolve 1 tsp salt in 150ml water and pour it over the rice, followed by the remaining 1 tbsp date molasses and 1 tbsp pomegranate molasses. Cover and cook for 5-10 mins, then reduce the heat and simmer for 20 mins until the rice is cooked through and the veg has caramelised slightly.

Remove from the heat, put a clean tea towel over the pan and cover with the lid (to prevent condensation dripping back into the rice). Leave to rest for 10 mins. Remove the lid, put a large plate over the pan and quickly invert. Tap the base and lift the pan carefully to keep the layers stacked. Peel off the baking parchment and serve with lemon wedges, if you like.

Kubbeh batata are Iraqi fritters made with mashed potatoes and stuffed with ground beef.<br>The potatoes are baked and not cooked in water, to keep the batter dry and strong enough to hold its shape.

Kubbeh batata

Yukon Gold potatoes (about 1 ½ lb.)

eggs

matzo meal

Salt

Black pepper

ground beef (preferably chuck)

cinnamon

nutmeg

*Corn or olive oil oil

Turn the oven to 350 degrees. Wash the potatoes  and arrange in a heavy baking sheet. Cover with aluminum foil and seal well. Bake in the oven for 30 minutes, turn the potatoes over and bake for another 30 minutes, or until the potatoes are soft.

Let the potatoes cool a little. Take some of their skin off and mash with a potato masher. Add one egg, matzo meal, salt, pepper and 2 tablespoons olive oil. Using your hands knead the potato mixture to form a dough.

In a frying pan heat one tablespoon on olive oil over medium heat, add the beef and cook while stirring until the beef turns brown. Add salt and pepper to taste, cinnamon and nutmeg and take off from the heat.

Using your hands form a 1¾ inch ball from the potato dough. With your finger make a hole in the ball and stuff it with the beef. Seal the hole and press the ball of dough gently to form a flat round patty. Continue with the rest of the dough.

Mix the second egg and brush the kibbeh with it. Heat ⅛ inch of oil in the frying pan over medium heat and fry the kibbeh in two batches on both sides until golden brown, about 3 minutes per side. Transfer to a tray lined with paper towels. Serve immediately.

Kahi is a Iraqi puff-pastry-like crepe (similar to the Yemeni malawach) that is a specialty of Shavuot.<br>Traditionally, kahi is served with kaymak, water buffalo clotted cream, that Iraqi Jews used to make for Shavuot. You can find kaymak, which is popular around Turkey and central Asia, at some Middle Eastern supermarkets. Or serve with sour cream, or just with powdered sugar.

Iraqi crepes for shavuot (kahi)  

all purpose flour,

water

distilled vinegar

salt

butter

sugar,

Kaymak cream

Put flour in a bowl of a stand mixer fitted with dough hook, make a well in the center and add water, vinegar and salt. Knead for 5 minutes. Transfer to a lightly greased bowl, cover with a towel and let rest for an hour.

Divide dough to 8 equal balls, arrange on a plate, tightly cover with a towel and let rest for another 3-4 hours.

Lightly dust working surface and a rolling pin with flour. Take the first dough ball and roll it to a very thin round. Spread with a very thin layer of butter, then fold one third to the center and the second third on top of the first, to create a rectangle. Spread the rectangle with more butter, then fold the bottom third up and the top third on top to create a square. Put on a platter, cover with a towel and continue with the rest of the dough. Transfer all folded squares to the fridge for another hour.

Lightly dust working surface and a rolling pin with flour again. Roll each dough square into about 6-7 inch round. Melt a little butter in a non stick pan over medium heat and fry kahi on both sides, adding more butter before flipping, until golden. Transfer to a serving platter, dust with powdered sugar and serve immediately with or without kaymak.

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Maqlooba

Kubbeh batata

Iraqi crepes for shavuot (kahi)

Top 3 iraqi food recipes from across the web

The most viewed iraqi food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maqlooba

Kubbeh batata

Iraqi crepes for shavuot (kahi)

The most viewed iraqi food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine