Tunisian Tajine
The confusion is immediate for anyone expecting the Moroccan stew of the same name: Tunisian tajine has almost nothing in common with its more famous neighbor, apart from the clay dish that gave it its name — a word describing the vessel, not the cooking technique. Instead of a stew simmered under a lid for hours, Tunisian tajine is baked like a thick, dense pancake, closer in structure to a French quiche than to any North African stew. Mashed potato plays the role of essential binder, taking the place of a quiche's pastry crust, and the beaten egg is poured directly over it, not whisked separately into a custard. The detail that sets a well-made tajine apart is the use of two different cheeses: one finely grated, which melts evenly throughout the mixture, and one cut into cubes, scattered on top without being fully mixed in, which stays as distinct pockets of melted cheese in every slice cut. Often served cold or at room temperature, cut into small squares, Tunisian tajine works equally well as a wedding appetizer and as an everyday main course.
Unlike Moroccan tajine, the Tunisian one isn't a stew — it's baked, like a thick pancake
The name refers to the clay dish traditionally used for baking, not the covered-pot simmering method
Boiled, mashed potato forms the base, not just one ingredient among others
The potato's starch binds the whole mixture of meat, cheese and egg into a firm structure that cuts into clean squares
Two different cheeses are used, one finely grated, one cut into cubes
The grated cheese melts evenly through the mixture, while the cubes stay as pockets of melted cheese inside each slice
It bakes over medium heat, in the oven or on the stovetop with a lid, until fully set, without browning heavily
Too much heat would dry out the edges before the thicker center fully sets
Ingredients 4 servings
- 3 large potatoes, boiled and mashed
- 300g chicken breast, cooked and shredded
- 150g mild yellow cheese, grated
- 100g mild yellow cheese, cut into small cubes
- 4 eggs
- 2 tbsp fresh parsley, chopped
- 1 small onion, finely chopped and sautéed
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 2 tbsp olive oil
How to make it
- 1PREPARE THE BASE: mix the mashed potato, shredded chicken, sautéed onion and turmeric in a bowl.
- 2BEAT THE EGGS: beat the eggs separately, season with salt and pepper, then pour them over the potato and chicken mixture.
- 3ADD THE CHEESE: fold in the grated cheese and parsley, mix well, then scatter the cheese cubes on top, without mixing them in completely.
- 4GREASE THE DISH: grease a round or square baking dish, about 20cm, with olive oil.
- 5BAKE: pour the mixture into the dish, level it, bake at 180°C, in the oven, or on the stovetop over low-medium heat with a lid, 30-35 minutes, until fully set and the edges turn lightly golden.
- 6FINISH: let cool 10 minutes before slicing.
- 7SERVE: cut into squares or slices, serve warm or at room temperature, as a main course or appetizer.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
