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3 Layered Tunisian Tagine

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Ingredients

Adjust Servings:
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

Nutritional information

538.2
Calories
324 g
Calories From Fat
36.1 g
Total Fat
15.2 g
Saturated Fat
469.3 mg
Cholesterol
834.5 mg
Sodium
20.5 g
Carbs
7 g
Dietary Fiber
3.9 g
Sugars
36.8 g
Protein
243g
Serving Size

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3 Layered Tunisian Tagine

Features:
    Cuisine:

    This dish is tasty and fun to make. The end result looks beautiful, with the different layers and vibrant green spinach & parsley. Tastes good too! This really would make a great appetizer, although I just served it as a meal with salad. It was surprisingly filling.

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    3 Layered Tunisian Tagine, 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 , This dish is tasty and fun to make The end result looks beautiful, with the different layers and vibrant green spinach & parsley Tastes good too! This really would make a great appetizer, although I just served it as a meal with salad It was surprisingly filling , This dish is actually like, a North African version of a quiche without a crust Or Very much like an Italian Fritatta Crispy on the outside, moist and fluffy on the inside Is scrummy hot or cold A nice light lunch dish Ideal for packed lunches and picnics, Pot luck! This recipe is as adaptable as you want it to be use a 9X9 baking dish We Enjoy Happy Cooking to you and HAPPY HOLIDAYS y’all! Thank You! PRMR 2013 Grpa


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    Steps

    1
    Done

    Place a Baking Mold (10 to 15 Inches) With 1 Tablespoon of Olive Oil in the Oven at 350f/180c.

    2
    Done

    Fry in a Pan Onion Until Translucent.

    3
    Done

    Add Ground Meat and Cook Stirring Continuously Until Through.

    4
    Done

    Remove from Heat and Add the Other Ingredients Listed in the Ground Meat Base.

    5
    Done

    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
    Done

    Take Mold Out and Poor This First Mixture. Spread With the Spatula.

    7
    Done

    Bake 10 Minutes at 180c During This Time Prepare the Middle Layer.

    8
    Done

    Note: Heat and Timing Are Basing It on Convection Oven. Cooking Time Depends from the Size of the Baking Mold as Well.

    9
    Done

    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
    Done

    When the Lower Lever Is Firm Poor the Second Level on It. Use the Spatula.

    11
    Done

    Bake Other 10 Minutes or So Until Firm. During This Time Prepare the Upper Layer.

    12
    Done

    For the Upper Lever Take the Remaining Third, Add Parsley and Eggs. Mix With the Spoon and Adjust Salt and Pepper If Necessary.

    13
    Done

    Bake Other 10-15 Minutes or So Until Firm. Check With the Knife If Through.

    14
    Done

    When Ready Let It Sit For at Least 20 Minutes Prior Cutting.

    15
    Done

    Serve and Enjoy.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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