Libyan
Tajin Liby
This Libyan tajin is a home-style baked dish of spiced lamb, fried potatoes, parsley, and eggs set into a tender golden casserole. It is served warm in wedges or squares, often with bread and a simple salad.
Watch it madeummobaidahcooks · 8:53
Ingredients
- Lamb shoulder, cut into small cubes250g
- Potatoes, peeled and cut into small cubes300g
- Eggs4 large
- Onion, finely chopped1 small
- Garlic, minced2 cloves
- Tomato paste1 tbsp
- Fresh parsley, finely chopped1/2 cup
- Grated hard cheese or mild feta, crumbled1/3 cup
- Fine breadcrumbs2 tbsp
- Libyan bzaar or hararat spice blend1 tsp
- Ground turmeric1/2 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/2 tsp
- Salt1 tsp, divided
- Olive oil2 tbsp
- Vegetable oil, for frying1 cup
- Water1/2 cup
Method
- Heat the olive oil in a small saucepan over medium heat, then add the onion and cook until soft and lightly golden.
- Add the lamb, garlic, tomato paste, bzaar or hararat, turmeric, cinnamon, black pepper, and 1/2 teaspoon salt, then stir until the meat is well coated and browned.
- Pour in the water, cover, and simmer gently for 25 to 30 minutes until the lamb is tender and the sauce is thick, moist, and not watery.
- While the lamb cooks, heat the vegetable oil in a small pan and fry the potato cubes until golden and just tender, then drain them on paper towels and season with the remaining salt.
- Preheat the oven to 180°C.
- In a bowl, beat the eggs, then stir in the parsley, cheese, breadcrumbs, the cooked lamb mixture with its thick sauce, and the fried potatoes.
- Oil a small baking dish and pour in the mixture, spreading it evenly without pressing it down too firmly.
- Bake for 20 to 25 minutes until the tajin is set in the center and the top is golden.
- Rest for 10 minutes before cutting into squares or wedges and serving warm.
Common questions
Can I substitute the Libyan bzaar or hararat spice blend if I can’t find it?
Yes. Use a mix of 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon paprika, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, and a pinch of cayenne or black pepper. It won’t be identical, but it gives a warm, aromatic result.
How long should the lamb be cooked before baking, and how do I know it’s ready?
Simmer the lamb 25 to 30 minutes, or until it’s tender and the sauce is thick, not watery. The cubes should be easy to pierce with a fork, but still hold their shape before mixing into the egg base.
What are the most common mistakes when making tajin liby?
The biggest mistake is leaving the lamb sauce too wet, which makes the bake soggy. Also avoid overfilling the dish, skipping the potato frying, or pressing the mixture down too firmly, which can make it dense instead of set.
How should I store leftovers, and can I freeze this dish?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave until hot. You can freeze it for up to 2 months, though the potatoes and eggs may soften slightly after thawing.
What should I serve with tajin liby?
Serve it warm with a simple salad, olives, or pickled vegetables to cut the richness. It also works well with flatbread or crusty bread for scooping up the filling, especially if you want a more substantial meal.