Tajine El Bey: A Fusion of Tunisian Flavors with Olyfo’s Extra Virgin Olive Oil

Welcome to the Tunisian culinary universe with Tajin El Bey, an emblematic recipe that harmoniously combines local ingredients with the excellence of extra virgin olive oil from Olyfo. This iconic dish, bearing the honorary title "El Bey," is woven into Tunisia's rich history, offering a vivid tableau of its culinary heritage.

In the era of the Ottoman Empire, a Bey, a term of Turkish origin, referred to a high-ranking military or civil official in the service of the Sultan, especially in distant provinces. In Tunisia, starting from the 18th century, Beys gained a degree of autonomy and eventually seized power. Although the last Bey was dethroned in 1957 with the proclamation of the Republic, the title of Bey was once associated with a particular delicacy in gastronomy. In Tunisian cuisine, being referred to as a "Bey" was synonymous with sophistication and elegance for a dish. Tajin El Bey draws inspiration from this era, creating a connection between the nobility of the Beys and the three distinct layers that characterize this culinary preparation.

Each layer of Tajin El Bey represents a symbolic aspect of Tunisian history and culture. The first layer, embodied by red meat, evokes the passion and intensity of moments shared around tables laden with history. The second layer, with its green spinach, reflects the vitality of Tunisian soil, rooted in centuries of agricultural tradition. Finally, the third layer, that of white ricotta, represents the purity and elegance associated with the Bey period. This delicate layer, combined with egg whites, highlights the exquisite finesse of Tunisian cuisine.

Let's explore together this traditional preparation, a symbol of conviviality and refinement.
Ingredients:
500g of spinach
400g of minced meat
400g of ricotta
8 eggs
1 cup of Olyfo’s extra virgin olive oil
Salt
Black pepper
1 small onion
Garlic


Preparation:
The First Layer:
In a deep pan, heat a bit of Olyfo olive oil, add the onion, garlic, minced meat, salt, and black pepper, and let it simmer over low heat until fully cooked.
Mix 4 egg yolks with minced meat and place them in a dish, then bake at 180°C for 10 minutes. v

The Second Layer:
In a saucepan, heat two tablespoons of olive oil with spinach over low heat until they wilt. Blend them and add 4 egg yolks. Place this mixture over the cooked minced meat, then return the dish to the oven for an additional 10 minutes.

The Third Layer:
In a bowl, beat the ricotta and 8 egg whites until you get a homogeneous mixture. Add it on top of the meat and spinach, then return the dish to the oven for 20 minutes.

After cooling, cut everything into equal squares and serve Tajine El Bey, garnished with pistachio pieces for an exquisite final touch. A culinary experience that honors Tunisian traditions and the exceptional quality of Olyfo extra virgin olive oil.