Tajine Tunisien (Tunisian Baked Casserole with Meat and Cheese)

  • Total Time - 70 minutes
  • Prep - 20 minutes
  • Cooking (Baking) - 50 minutes
  • Servings: 6
  • Country: Tunisia
Tajine Tunisien (Tunisian Baked Casserole with Meat and Cheese)

Unlike Moroccan tagine, the Tunisian Tajine does not refer to the type of pot but the finished dish, a casserole. For a perfect result, the casserole should be high and creamy, not flat. If available, use the Tunisian spice blend Tabil (coriander, caraway, chili) for an authentic flavor. The meat can be cooked in advance. It is traditionally served with Mechouia salad.

Ingredients

I. Meat and Bases

  • 300 g Chicken breast or thighs (cooked and shredded)
  • 2 medium Potatoes, cooked and diced (or 2 slices of bread soaked in milk)
  • 1 small Onion, finely chopped
  • 0.5 cup Parsley, chopped

II. Binder and Seasoning

  • 6 pcs Eggs
  • 100 g Hard cheese (e.g., Emmental, Edam), grated
  • 100 g Ricotta (or fresh cheese)
  • 2 tsp Tabil (Tunisian spice blend - coriander, caraway) or 1 tsp caraway and 1 tsp coriander
  • Salt and black pepper

Instructions

Step 1: Preparing Ingredients

Shred or cut the cooked chicken into small pieces. Dice the cooked potatoes (or bread) into small cubes.

Sauté the chopped onion in a little oil until translucent and let it cool.

Step 2: Mixing the Base Mixture

In a large bowl, mix the shredded meat, potatoes/bread, Ricotta, grated hard cheese, sautéed onion, and parsley.

Season the mixture with Tabil spices, salt, and black pepper. Mix thoroughly.

Step 3: Finishing the Casserole and Baking

Crack the eggs into a separate bowl, whisk lightly, and pour them into the meat-cheese mixture. Mix well – the mixture should be very thick, with the eggs only providing the liquid binder.

Transfer the mixture to a greased and floured baking dish (ideally 20-22 cm in diameter). Smooth the surface.

Bake in a preheated oven at 185 °C (365 °F) for about 45-50 minutes, until the casserole is golden brown, set, and a knife inserted into the center comes out clean.

Step 4: Serving

Let the Tajine cool for 10 minutes after removing it from the oven for easier slicing. Cut into squares or triangles and serve warm or at room temperature, often with a little Harissa or a fresh salad (e.g., Mechouia).