A dense, baked casserole of eggs, ground meat, cheese and herbs, distinct from Moroccan tagine, sliced and served like a savory pie.
Tunisian Tajine Malsouka is a real, traditional Tunisian dish, known as Baked Egg, Cheese and Meat Casserole. A dense, baked casserole of eggs, ground meat, cheese and herbs, distinct from Moroccan tagine, sliced and served like a savory pie.\n\nDespite the shared name, Tunisian tajine bears little resemblance to Moroccan tagine — it's a firm, egg-based baked casserole reminiscent of a crustless quiche, traditionally served at celebrations and cut into squares like a cake.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Tunisian home cooking, not a generic stand-in for a search term.
Serves 8
Cook the ground meat with the sautéed onion until browned and cooked through; let cool slightly.
Preheat the oven to 180°C (350°F) and oil a baking dish.
Whisk the eggs in a large bowl until well combined.
Stir in the cooked meat mixture, grated cheese, parsley, caraway, pepper and salt.
Pour the mixture into the prepared dish, sprinkle breadcrumbs on top, and bake for 30 to 35 minutes until set and golden, similar to a firm quiche.
Let cool for at least 15 minutes before cutting into squares and serving warm or at room temperature.
Let the cooked meat cool slightly before mixing with the raw eggs, so it doesn't start cooking the eggs prematurely.
Bake until fully set in the center, testing with a knife which should come out clean, since this dish is meant to be firm enough to slice like a pie.
Let it rest before cutting for the cleanest, most cohesive slices.
A vegetarian version replaces meat with cooked spinach or potato.
Add diced bell peppers to the mixture for extra color and texture.
Serve cold as a picnic food, a common way to enjoy leftover tajine.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Despite the shared name, Tunisian tajine bears little resemblance to Moroccan tagine — it's a firm, egg-based baked casserole reminiscent of a crustless quiche, traditionally served at celebrations and cut into squares like a cake.
Despite the shared name, Tunisian tajine refers to a firm, baked egg casserole entirely distinct from the slow-cooked Moroccan stew known internationally as tagine.
Yes, it keeps well refrigerated for several days and is traditionally served at room temperature, making it convenient for parties.
It needs more baking time — test with a knife in the center, which should come out clean when fully set.
Per serving (160g / 5.6 oz) · 8 servings total
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