Tunisian
Tajine el Bey
A traditional Tunisian baked tajine made in three distinct layers: spiced meat, spinach, and soft cheese. It is served warm or at room temperature, cut into neat squares so the colors show clearly.
Watch it madeSahar MZ · 11:37
Ingredients
- Olive oil2 tbsp
- Small onion, finely chopped1/2
- Ground lamb or beef120g
- Tomato paste1 tsp
- Tabel karouia1/2 tsp
- Ground turmeric1/4 tsp
- Harissa1/2 tsp
- Flat-leaf parsley, finely chopped2 tbsp
- Fresh spinach, washed and chopped150g
- Ricotta or Tunisian rigouta120g
- Eggs4
- Grated cheese, such as Gruyere or Sicilian-style hard cheese4 tbsp
- Fine breadcrumbs2 tbsp
- Saltto taste
- Black pepperto taste
Method
- Heat the oven to 180°C and oil a small loaf tin or oven dish, about 15 x 12 cm.
- Heat 1 tbsp olive oil in a pan, add the onion, and cook until soft but not browned.
- Add the ground meat, tomato paste, tabel karouia, turmeric, harissa, salt, and black pepper, then cook until the meat is browned and the mixture is dry.
- Stir in 1 tbsp parsley, remove from the heat, and let the meat mixture cool slightly.
- In a bowl, mix the cooled meat with 1 egg, 1 tbsp grated cheese, and 1 tbsp breadcrumbs.
- Spread the meat mixture evenly in the prepared dish and bake for 8 to 10 minutes, until just set.
- Meanwhile, cook the spinach in 1 tbsp olive oil with a pinch of salt and pepper until wilted, then press out any excess liquid and chop finely.
- Mix the spinach with 1 egg, 1 tbsp grated cheese, 1 tbsp parsley, and 1 tbsp breadcrumbs.
- Spread the spinach mixture over the set meat layer and bake for another 8 to 10 minutes, until firm enough to hold the next layer.
- In a clean bowl, mix the ricotta with 2 eggs, 2 tbsp grated cheese, a pinch of salt, and black pepper until smooth.
- Spread the ricotta mixture over the spinach layer and bake for 15 minutes, until the top is set and lightly golden.
- Let the tajine rest for 10 minutes before cutting it into squares or diamonds to show the three layers.
Common questions
What can I substitute for tabel karouia if I can't find it?
Use a mix of caraway and cumin, with a little coriander if you like. Start with 1 teaspoon caraway plus 1/2 teaspoon cumin for this dish, then adjust cautiously so the spice doesn’t overpower the lamb or spinach.
How long does Tajine el Bey take from start to finish?
Plan on about 45 to 60 minutes total. The meat layer needs 8 to 10 minutes of baking before the spinach goes on, then another short bake until set. Let it cool a few minutes before slicing cleanly.
What are the most common mistakes when making this dish?
The biggest mistake is leaving too much moisture in the spinach or meat filling, which makes the layers soggy. Also avoid overbaking, which can dry out the eggs and curdle the top. Press the spinach well and bake just until set.
Can I make Tajine el Bey ahead of time and store it?
Yes. Cool completely, cover, and refrigerate for up to 3 days. Reheat covered in a low oven until hot through. It also freezes reasonably well, though the spinach layer may soften slightly after thawing and reheating.
What should I serve with Tajine el Bey?
Serve it warm or at room temperature with a simple salad, olives, and bread to scoop up the layers. It’s rich enough to be a main dish, so keep sides light and acidic to balance the meat and cheese.