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3 Layered Tunisian Tagine

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“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.”
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

Directions

  1. Place a baking mold (10 to 15 inches) with 1 tablespoon of olive oil in the oven at 350°F/180°C.
  2. Fry in a pan onion until translucent.
  3. Add ground meat and cook stirring continuously until through.
  4. Remove from heat and add the other ingredients listed in the ground meat base.
  5. 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!
  6. Take mold out and poor this first mixture. Spread with the spatula.
  7. Bake 10 minutes at 180°C During this time prepare the middle layer.
  8. Note: Heat and timing are basing it on convection oven. Cooking time depends from the size of the baking mold as well.
  9. For the middle layer take another third of the mixture. Add cheeses and egg. Also here mix with the spoon. Check salt and pepper!
  10. When the lower lever is firm poor the second level on it. Use the spatula.
  11. Bake other 10 minutes or so until firm. During this time prepare the upper layer.
  12. For the upper lever take the remaining third, add parsley and eggs. Mix with the spoon and adjust salt and pepper if necessary.
  13. Bake other 10-15 minutes or so until firm. Check with the knife if through.
  14. When ready let it sit for at least 20 minutes prior cutting.
  15. Serve and enjoy.
  16. Note if you have a smaller mold the cooking time will rise as the tagine will be thicken.
  17. Note: Feel free to change or add ingredients to your own taste.

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