Tunisian Tajine Malsouka (Baked Egg, Cheese and Meat Casserole)

About This Recipe

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.

Ingredients

Serves 8

• 8eggs
• 300 gground beef or lamb(cooked and crumbled)
• 1yellow onion(diced and sautéed)
• 200 ggrated cheese (like Gruyère or a mild cheddar)
• 3 tbspchopped fresh parsley
• 1 tspground caraway
• 0.5 tspblack pepper
• 1 tspfine sea salt
• 2 tbspbreadcrumbs
• 2 tbspolive oil(for the pan)

Instructions

1. 1

   Cook the meat

   Cook the ground meat with the sautéed onion until browned and cooked through; let cool slightly.

2. 2

   Prep the pan

   Preheat the oven to 180°C (350°F) and oil a baking dish.

3. 3

   Whisk the eggs

   Whisk the eggs in a large bowl until well combined.

4. 4

   Combine

   Stir in the cooked meat mixture, grated cheese, parsley, caraway, pepper and salt.

5. 5

   Pour and bake

   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.

6. 6

   Cool and serve

   Let cool for at least 15 minutes before cutting into squares and serving warm or at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions