What's Cookin'?

Iraqi cuisine has changed and evolved through thousands of years, with influences from ancient civilizations. With the coming of the Arab culture and Islam, foods combined these old and new tastes.
Although Iraq does not have a distinct cooking style, many dishes are native to the country.
Halawa Halib is one of the most famous sweets in Iraq, made at home, not sold in bakeries.

Iraqi Baked Dinner

1 medium eggplant
3 medium potatoes, peeled and cut in 12 (1/2 inch) slices
1 pound lean ground beef
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
3 medium tomatoes, cut in 12 thick slices
2 onions, cut in 12 thin slices
1 (15-oz.) can tomato puree or tomato sauce
1 cup water
3/4 tsp. salt
1/4 tsp. pepper
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, potatoes (drained), tomatoes, meat patties and onions alternately in rows, standing on end.
Mix together tomato puree/sauce, water, salt and pepper. Pour sauce over casserole.
Bake in 350-degree oven for 1 hour or until potatoes and eggplant are cooked through. Serves 6-8.

Iraqi White Bean Stew

1 cup dry white beans, soaked over-night and cooked in the morning until they are half-done
1 lb. lamb
1 medium onion, finely chopped
4 Tbsp. oil
2 Tbsp. tomato paste
1 cup crushed tomatoes
1 tsp. curry powder
Salt and pepper
Put the lamb meat in a pot, cover with water. Bring to a boil, let it boil for about 30 minutes, lower heat and let it simmer for about 1 hour.
In another pot, fry the onions in oil on medium heat until it transparent. Add the beans and tomato paste, stir until the mixture is well-blended.
Add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
Bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
Serve with rice and green salad. Serves 4.

Iraqi Halawa Halib

(Milk Sweet)
1 cup cake flour
1 cup cornstarch
1 cup powdered milk
1 cup corn oil or sunflower oil
Sugar syrup
1 1/2 cups sugar
2 cups water
Sugar syrup: Put sugar and water in a small saucepan on medium heat. Stir mixture until sugar dissolves. Bring the mixture to a boil and let it boil for about 2 minutes; set aside.
Put all the halawa ingredients in a medium saucepan and place on medium heat.
Stir the mix non-stop with a wooden spoon until it becomes light brown in color. When the mix color begins to darken, lower the heat as you continue stirring.
When the mix is light brown in color, remove from heat, pour the sugar syrup over the halawa mix (the mix will bubble). Wait for about 2-3 seconds and stir the halawa with the spoon to blend well.
Pour in individual flat plates or one big plate. Set aside to cool and then serve. Serves 4-6.

What’s Cookin’? will run every Wednesday in 2008. A different country’s foods will be featured each week. Next week: Italy.