Tepsi Baytinijan by Intlak Alsaiegh from the Hubb Community Kitchen

Tepsi Baytinijan by Intlak Alsaiegh from the Hubb Community Kitchen

Tepsi Baytinijan by Intlak Alsaiegh from the Hubb Community Kitchen


1 hour 15 minutes

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Ingredients
  • 350 grams ground beef (3/4 pound)
  • 4 large garlic cloves, minced
  • 3/4 teaspoon curry powder
  • 2 eggplants, about 700 grams/1 1/2 pounds, cut into 1 1/2-centimeter/1/2-inch slices
  • 120 milliliters olive oil (1/2 cup)
  • 2 large potatoes, about 500 grams/1 pound, peeled and cut into 1 1/2-centimeter/1/2-inch slices
  • 1 large onion, peeled and cut into 1-centimeter/1/2-inch slices
  • 1 large green pepper, cored, seeded and sliced
  • 350 milliliters water (1 1/2 cups)
  • 4 tablespoons tomato paste
  • 1 1/2 tablespoons tamarind paste
  • 1 1/2 tablespoons sugar
  • 3 ripe tomatoes, about 280 grams/10 ounces, cut into 1-centimeter/1/2-inch slices
  • Salt
  • White pepper
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