3 Layered Tunisian Tagine
photo by JustJanS
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4-8
ingredients
-
Meat base
- 2 tablespoons olive oil
- 2 medium onions, finely chopped
- 1⁄2 lb ground meat (if possible lamb)
- 4 garlic cloves, crushed
- 1 tablespoon ground coriander
- salt and pepper (to taste)
- chili powder (optional to taste)
-
Lower layer (1/3 of meat base and)
- 2 lbs spinach (blanches, squeezed and chopped)
- 3 eggs, lightly beaten
-
Middle layer (1/3 of meat base and)
- 3 -4 ounces gruyere, cheese (or parmesan, grated)
- 6 ounces fresh cheese (ricotta, mizythra or cream cheese)
- 3 eggs, lightly beaten
-
Upper layer (1/3 of meat base and)
- 1 cup parsley, fresh, chopped
- 3 eggs, lightly beaten
directions
- Place a baking mold (10 to 15 inches) with 1 tablespoon of olive oil in the oven at 350°F/180°C.
- Fry in a pan onion until translucent.
- Add ground meat and cook stirring continuously until through.
- Remove from heat and add the other ingredients listed in the ground meat base.
- Take 1/3 of the lower base mix and add the other ingredients for the lower level. Mix with the spoon. Check salt and pepper!
- Take mold out and poor this first mixture. Spread with the spatula.
- Bake 10 minutes at 180°C During this time prepare the middle layer.
- Note: Heat and timing are basing it on convection oven. Cooking time depends from the size of the baking mold as well.
- For the middle layer take another third of the mixture. Add cheeses and egg. Also here mix with the spoon. Check salt and pepper!
- When the lower lever is firm poor the second level on it. Use the spatula.
- Bake other 10 minutes or so until firm. During this time prepare the upper layer.
- For the upper lever take the remaining third, add parsley and eggs. Mix with the spoon and adjust salt and pepper if necessary.
- Bake other 10-15 minutes or so until firm. Check with the knife if through.
- When ready let it sit for at least 20 minutes prior cutting.
- Serve and enjoy.
- Note if you have a smaller mold the cooking time will rise as the tagine will be thicken.
- Note: Feel free to change or add ingredients to your own taste.
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Reviews
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This dish is actually like, a North African version of a quiche without a crust. Or Very much like an Italian Fritatta. Crispy on the outside, moist and fluffy on the inside. Is scrummy hot or cold. A nice light lunch dish. Ideal for packed lunches and picnics, Pot luck! This recipe is as adaptable as you want it to be. I use a 9X9 baking dish. We Enjoy. Happy Cooking to you and HAPPY HOLIDAYS y'all! Thank You! PRMR 2013.....Grpa
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Awalde, if I wasn't allowed eat anything else but this over Christmas, I'd be a happy woman-it is wonderful. It looks like a lot of ingredients and a lot of steps, but the recipe is simple and comes together fast. Cooking times were exactly righ for the dish I used-(next time I would use a smaller dish to get thicker layers). We ate all the off=cuts and endy bits and could have kept eating the lot lol. Thanks for posting!
RECIPE SUBMITTED BY
Artandkitchen
Switzerland
I'm a wife, mother, beekeeper, food addicted and lover of nature as well as travels.
Travelling I discovered the pleasures for the food, his colors, taste and spices. Now I?m really devoted to food photography and I love experimenting with new recipes to share them with my family and the world.
My main inspirations:
Italy: my roots
Switzerland: homeland
Greece: adopted homeland
Travelling: spices and dreams
Herbs and Bees: education in biology
Colors and shapes: love eat with eyes as well