Ingriyi by Anat

Traditional Iraqi layered beef, eggplant, and tomato casserole

preptime30 min
cooktime2 hrs
servings6-8 servings
Ingredients

Ingredients:

  • 2 kg beef shoulder, sliced about a finger thick

  • 10 tomatoes, sliced

  • 7 onions, sliced

  • 3 eggplants, sliced

Sauce

  • 2-3 tbsp tomato paste

  • 1 tbsp sugar

  • 1 tsp lemon salt (or 1 tbsp lemon juice)

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • Water, as needed

Preparation

Preparation:

  1. Arrange layers of onions, eggplant, tomatoes, and beef in a large pot. Repeat until you use all ingredients. End with a layer of vegetables on top

  2. In a separate bowl, mix together tomato paste, sugar, lemon salt (or lemon juice), salt, and pepper. Add enough water to make a pourable sauce

  3. Pour the sauce into the pot, letting it seep between the layers. Add more water if needed to cover the meat

  4. Bring to a boil over high heat without covering. Once it boils, gently press down on the layers with a fork

  5. After it starts bubbling, reduce the heat to medium and cook uncovered for about 30 minutes

  6. Lower the heat to low, cover the pot, and simmer for at least 50 more minutes. Occasionally shake the pot or stir gently

  7. The flavor deepens the longer it cooks; you can cook for up to 2 hours total

Notes

Notes:

  • Adjust seasoning to taste

  • You can replace lemon salt with lemon juice

  • Serve with fresh bread or rice to soak up the sauce

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