3 Layered Tunisian Tagine

Recipe by Artandkitchen
READY IN: 1hr 15mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
Advertisement

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.
Advertisement