3 Layered Tunisian Tagine

5.00 (3)
⏱ 75 mins 🍽 4-8 serving(s) 🏷 Cheese

This Tunisian tagine is not a stew but a baked, layered dish similar to a frittata. It features a base of egg, seasoned ground meat, spinach, and a combination of cheeses. The result is a versatile creation that can be served warm as an appetiser, as a main course accompanied by couscous, or sliced as finger food. It is enjoyable both cold and warm.

3 Layered Tunisian Tagine

Ingredients

  • 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)
  • 2 lbs spinach (blanches, squeezed and chopped)
  • 3 eggs, lightly beaten
  • 3 -4 ounces gruyere, cheese (or parmesan, grated)
  • 6 ounces fresh cheese (ricotta, mizythra or cream cheese)
  • 3 eggs, lightly beaten
  • 1 cup parsley, fresh, chopped
  • 3 eggs, lightly beaten

Method

  1. Put a baking mould, measuring 10 to 15 inches, into the oven with 1 tablespoon of olive oil. Heat the oven to 350°F/180°C.
  2. Cook the chopped onion in a pan until it turns translucent.
  3. Introduce the ground meat to the pan and cook it, stirring all the while, until it is done.
  4. Take the pan off the heat and mix in the remaining ingredients specified for the ground meat base.
  5. Remove one third of this base mixture and combine it with the other ingredients listed for the lower layer. Stir with a spoon and season with salt and pepper.
  6. Take the hot mould from the oven and pour in this first mixture, spreading it evenly with a spatula.
  7. Bake for 10 minutes at 180°C. Use this time to prepare the middle layer.
  8. For the middle layer, take another third of the base mixture. Add the cheeses and egg to it, mixing with a spoon. Check the seasoning.
  9. Once the lower layer is set, pour the second layer over it, smoothing the top with a spatula.
  10. Bake for another 10 minutes or until firm. Meanwhile, prepare the final layer.
  11. For the top layer, take the last third of the base mix and add the parsley and eggs. Stir with a spoon and adjust salt and pepper as needed.
  12. Bake for a further 10-15 minutes or until set. Test with a knife to ensure it is cooked through.
  13. When finished baking, allow the tagine to rest for at least 20 minutes before slicing.
  14. Serve and enjoy.

Nutrition (per serving)

Sodium834500 mg

Recipe details

CategoryCheese
AuthorArtandkitchen