The earliest cookbooks in the world are attributed to ancient tablets found in ruins in Iraq. They contain recipes carved into stone, for dishes prepared in temples during religious festivals.
Iraq’s cuisine is based on vegetables such as eggplants, tomatoes, zucchinis, chayote, peppers, potatoes, onions, garlic, and chili peppers, as well as fruits like dates, raisins, apricots, figs, grapes, melons, pomegranates, and citric fruits. It also includes abundant cereals (especially bulgur) and legumes, and some meat; mainly chicken and lamb. Meals are generally served with rice (grown in southern Iraq).
The flavors of this traditional Iraqi comfort dish, soothing Tepsi Baytinijan, are simple but rich and satisfying. The combination of its individual vegetable components, layered in a casserole dish, accompanied by meatballs and gently simmered in the oven, results in a deliciously satisfying final dish.
The eggplant becomes silky and sweet, enveloping the tender potatoes, tomatoes, and flavorful meatballs like a warm grandmother’s hug. The main aroma comes from onions and garlic, softened into a mild and aromatic presentation. Overall, it’s a delicious dish, worth every minute of its preparation. Nothing fancy, but oh-so-comforting in flavor.
