Tunisian Tagine Recipes

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TUNISIAN TAGINE



Tunisian Tagine image

This Tunsian tagine is more like a frittata than a stew. It can be a side dish, or served as breakfast.

Provided by AlaskaPam

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

8 eggs
1 tomatoes, deseeded and chopped
1/2 onion, chopped
1 -2 garlic clove, finely chopped
1 chili pepper, chopped
2 -3 potatoes
1/2 cup parsley, chopped
6 ounces cheese, grated
1 1/2 cups ground meat (optional)
spices, to taste (cumin, tumeric, coriander seeds, harissa, salt and pepper)
2 tablespoons vegetable oil

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.

TAJINE MALSOUKA -- TUNISIAN CHICKEN 'TAGINE' PHYLLO PIE



Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie image

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand!

Provided by Um Safia

Categories     Savory Pies

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 kg chicken thigh (on the bone with skin)
3 medium brown onions, peeled & diced
1 -2 teaspoon crushed saffron threads mixed with a little water (or 1/2 tsp fresh ground nutmeg)
200 -250 ml water
12 large rounds phyllo pastry (10-inchx12-incheach in diameter)
100 g gruyere cheese, grated (or other hard cheese)
4 large eggs, beaten
salt & ground black pepper
250 g ricotta cheese, thinly sliced
2 egg yolks mixed with 1-2 tsp vegetable oil to glaze
vegetable oil, for frying & for brushing the pastry layers & dish

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.

Nutrition Facts : Calories 565.1, Fat 39.6, SaturatedFat 15, Cholesterol 320.6, Sodium 266.7, Carbohydrate 7.1, Fiber 0.8, Sugar 2.8, Protein 43.1

TUNISIAN TAGINE OF LAMB WITH ARTICHOKE AND PEAS



Tunisian Tagine of Lamb with Artichoke and Peas image

This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb.

Provided by Wileysmom

Categories     Stew

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs lamb, cut in 2 inch pieces
3 lbs artichokes
3 lbs green peas (can is OK)
1 teaspoon ginger
1 pinch saffron
1 clove garlic
3 tablespoons olive oil
1 preserved lemon
1/2 lb olive (green, red or black)
1 bunch parsley
lemon juice

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.

Nutrition Facts : Calories 933.9, Fat 40.6, SaturatedFat 11.9, Cholesterol 120, Sodium 923.9, Carbohydrate 89.5, Fiber 37.8, Sugar 19.4, Protein 62.2

3 LAYERED TUNISIAN TAGINE



3 Layered Tunisian Tagine image

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.

Provided by Artandkitchen

Categories     Cheese

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 14

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

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.

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