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Kurdish Tapsi

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Kurdish tapsi with tender lamb, eggplant, tomatoes, and herbs in a rustic baking dish.
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Kurdish tapsi is a comforting layered casserole of lamb, eggplant, tomatoes, and warm spices that cooks into a rich, spoonable main dish.

Brown the lamb, soften the eggplant and onion, then bake everything with tomatoes and spices until tender and deeply savory.

Salt the eggplant lightly while the lamb browns, then pat it dry so it roasts rather than steams.

Serving Suggestions

Serve hot with rice, flatbread, or a crisp herb salad.

Kurdish tapsi being served from a baked lamb and eggplant casserole with tomatoes and parsley.

Recipe Notes

Refrigerate leftovers for up to four days and reheat gently in a covered dish.

Kurdish tapsi with tender lamb, eggplant, tomatoes, and herbs in a rustic baking dish.

Kurdish Tapsi

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A comforting Kurdish baked casserole of lamb, eggplant, tomatoes, and warm spices.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Kurdish
Calories: 465
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb and Vegetables
  • 1 1/2 lb lamb shoulder cut into 1-inch cubes
  • 2 medium eggplants cut into 1-inch cubes
  • 4 large ripe tomatoes chopped
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 3 tbsp olive oil divided
  • 2 tbsp tomato paste
  • 1 cup water or unsalted stock
Seasoning and Finish
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper or mild red pepper flakes
  • 1 1/2 tsp salt divided
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped fresh parsley for serving

Equipment

  • Large skillet
  • 9-by-13-inch baking dish
  • Chef’s knife
  • Cutting board
  • Wooden spoon

Method
 

Brown the Lamb:
  1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season the lamb with half of the salt and brown it in batches, then transfer it to a plate.
Soften the Vegetables:
  1. Heat the remaining olive oil in the skillet. Add the onion and eggplant and cook for 8 to 10 minutes, stirring occasionally, until lightly golden and softened.
  2. Stir in the garlic, tomato paste, cumin, Aleppo pepper, black pepper, and remaining salt. Cook for 1 minute.
Assemble and Bake:
  1. Heat the oven to 375°F (190°C). Spread the lamb and vegetables in a 9-by-13-inch baking dish, fold in the tomatoes, and pour in the water or stock.
  2. Cover tightly with foil and bake for 45 minutes. Uncover and bake for 15 to 20 minutes more, until the lamb is tender and the sauce is thick.
Rest and Serve:
  1. Let the tapsi rest for 10 minutes. Taste and adjust the seasoning, then scatter with parsley and serve hot.

Nutrition

Calories: 465kcalCarbohydrates: 24gProtein: 32gFat: 29gSaturated Fat: 9gCholesterol: 92mgSodium: 720mgFiber: 8gSugar: 11g

Notes

  • Cut the lamb and eggplant into similar pieces so they finish together.
  • The casserole should be moist and spoonable, with the tomatoes reduced into a savory sauce.

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