• 2 Ratings

This is a traditional Iraqi dish (close to Greek moussaka). Every family has their own recipe. You can serve it with white rice or bread.


Recipe Summary

30 mins
25 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a 1/2 inch of vegetable oil in a large saucepan over medium-high heat. Fry eggplants in batches until golden brown, about 1 minute per side. Transfer to paper towels to drain.

  • Puree tomatoes in a blender until smooth. Press through a strainer, discarding seeds and skins.

  • Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in potato, green bell pepper, and tomato paste. Season with salt and pepper.

  • Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 minutes. Add fried eggplant and lemon juice. Simmer until flavors combine, about 5 minutes more.

Cook's Notes:

Using fresh tomatoes makes all the difference.

For a healthier version, roast eggplants instead of frying them.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

235 calories; protein 10.5g 21% DV; carbohydrates 26.4g 9% DV; fat 11.1g 17% DV; cholesterol 23.6mg 8% DV; sodium 80.9mg 3% DV. Full Nutrition


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0