3 Layered Tunisian Tagine Recipes

3 LAYERED TUNISIAN TAGINE

Steps:

• 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.

TAJINE MALSOUKA -- TUNISIAN CHICKEN 'TAGINE' PHYLLO PIE

Steps:

• In a frying pan, fry the onion in a little of the vegetable oil for a few minutes until it is softened. Add the chicken & the water, cover then cook for 45 minutes in a medium heat or until the chicken is cooken through, turning the thighs from time to time.
• Preheat oven to 190c / 375f/ GM5.
• Discard the chicken skin, remove the meat from the bones & place the pieces in a bowl.
• Pour the saffron or ground nutmeg paste over the chicken, then stir in the grated cheese and 2-3 tbsp of water to make an 'unctous mixture'. Stir in the beaten eggs & season with the salt & pepper to taste.
• Generously oil an ovenproof pie or quiche dish about the same zie as the rounds of phyllo. Overlap 5 sheets so that at least 1/3 of the phyllo is allowed to hang over the sides of the dish, remembering to lightly brush each sheet with the vegetable oil. Place a final 6th piece of phyllo over the top of the others - this one should be central so that it reinforces the base a little.
• Pour in most of the chicken mixture, followed by a layer of sliced ricotta then a final layer of the chicken.
• Fold the overhanging phyllo pastry over the top so that is wrapped but not too tight. Stick the edges together using a pastry brush & the glaze. Place another sheet of phyllo on top, tucking the edges into the dish, followed by 4 more sheets of phyllo, being sure to brush them with the glaze as you go. Finish by brushing more g;ase on the top.
• Place the tagine on a low shelf in the oven for around 20-25 minutes. The pastry should be crisp & deep golden when the dish is ready.
• Serve hot, on a flat dish & cut into slices as you would a cake.

TUNISIAN TAGINE

Steps:

• Boil 2 eggs for 10 minutes. Set aside to cool.
• Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.
• Fry onions lightly, then add ground meat , if you are using it, and some salt. Let fry for a few minutes, then add harissa to taste and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool.
• Prepare the rest of the vegetables.
• Peel and chop the boiled eggs.
• Mix vegetables, meat, potatoes, boiled eggs and about 4 ounces of the cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish).
• Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.
• Bake in 350 F oven (medium heat) for 20-30 minutes.
• Cut into pieces and serve.

TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS

Steps:

• Make a mixture of 2 Tbsp.
• olive oil, ginger, saffron, and garlic.
• Bath the meat pieces in the mixture until all sides are coated.
• Put 1 Tbsp.
• olive oil in the center of the tagine and place the meat pieces on top of it.
• Clean the artichoke, take out the leaves and the core and only use the heart.
• Skin the preserved lemon.
• Place artichokes on top of the meat.
• Scatter olives on the tagine and then the skin of the preserved lemon.
• Squeeze the pulp from inside the lemon all over the vegetables.
• Add 1/2 cup water.
• Place in a preheated oven at 300 F.
• for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
• Then add the green peas and cook for 10 more minutes.
• (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.