3 Layered Tunisian Tagine

"Tunisian Tagine is not a stew! This dish is more similar to frittatas. This recipe is based on egg, meat, spinach and cheese. This beautiful egg based dish can be served as warm appetizer, as main dish with couscous and as finger food as well. Serve cold or warm."
 
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photo by JustJanS photo by JustJanS
photo by JustJanS
photo by JustJanS photo by JustJanS
photo by Artandkitchen photo by Artandkitchen
Ready In:
1hr 15mins
Ingredients:
14
Serves:
4-8
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ingredients

  • Meat base

  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 12 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
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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.

Questions & Replies

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Reviews

  1. CHEF GRPA
    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
     
  2. rpgaymer
    This dish is tasty and fun to make. The end result looks beautiful, with the different layers and vibrant green spinach & parsley. Tastes good too! This really would make a great appetizer, although I just served it as a meal with salad. It was surprisingly filling.
     
  3. JustJanS
    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!
     
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RECIPE SUBMITTED BY

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
 
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