Traditional Tunisian Tajine

Tunisian tajine is different from Moroccan tajine. In Tunisia, it is more like a baked casserole or thick frittata made with eggs, meat, cheese, and spices.

Ingredients

• 4 tablespoon of 2500 Years of Traditions Extra Virgin olive oil
• 500 g chicken or lamb, cut into small pieces
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 small potato, diced
• 1 handful fresh parsley, chopped
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• Salt to taste
• 6 eggs
• 100 g grated cheese (Emmental or Tunisian cheese)
• 2500 Years of Traditions Extra Virgin Olive oil
• A little breadcrumbs for the baking dish

Preparation

Heat a drizzle of 2500 Years of Traditions Extra Virgin olive oil in a pan over medium heat, then add the chopped onion and crushed garlic and sauté until soft and translucent. Add the chicken or lamb along with the salt, black pepper, and turmeric, and cook for a few minutes until lightly browned. Pour in a small amount of water, cover, and let it simmer gently until the meat becomes tender. Add the diced potato and continue cooking until the potatoes are soft and fully cooked. Remove the pan from the heat and allow the mixture to cool slightly. Preheat the oven to 180°C (350°F). In a large bowl, beat the eggs, then stir in the chopped parsley and grated cheese. Add the cooked meat and potato mixture to the eggs and mix well until evenly combined. Lightly grease a baking dish with olive oil and sprinkle it with breadcrumbs, then pour in the mixture and smooth the surface. Bake for 30 to 40 minutes, or until the top is golden and the center is fully set.Top the tajine with a drizzle of 2500 Years of Traditions Extra Virgin olive oil. Let the tajine rest for a few minutes before slicing and serving warm or at room temperature.