Tunisian tajine (طاجين تونسي) is a dish that shares its name with Moroccan tajine but little else. While Moroccan tajine is a slow-cooked stew prepared in a clay pot of the same name, Tunisian tajine is similar to a baked omelette or an Italian frittata.
Its main characteristic is the egg base, which binds together other ingredients – most commonly meat, vegetables, herbs, and spices.
Tunisian Tajine
What Is Tunisian Tajine?
Tajine is a dish with a long history. Its name originates from Arabic and the Greek word “têganon,” which referred to a clay pan or baking dish. Today, in Tunisia, the term refers to the dish itself. Tajine is often prepared for festive occasions, celebrations, weddings, or family dinners. It’s also a staple on Tunisian tables during Ramadan, where it’s a popular part of the evening menu.
It is a main course, but you can also enjoy it for breakfast, and it’s often sold at street stalls as a type of street food. It is easy to slice and can be served warm or cold.
Typical Ingredients of Tunisian Tajine
Tunisian tajine is a very flexible dish, and its ingredients can easily be adjusted to what you have on hand. However, there are key ingredients that appear repeatedly in recipes. The base is eggs, which bind a mixture of meat, fish, or vegetables. Popular meats include chicken, lamb, or ground veal.
Some popular variations include tajine maadnous, prepared with a generous amount of fresh parsley, or tajine jebna, which is richly flavored with cheese. Tajine merguez is made with local spicy sausages. Vegetarian versions include tajine sbénaḫ with spinach, tajine qnārīa with artichokes, or pea tajine jelbāna. Fish lovers might enjoy tajine b-ton with tuna, while fans of offal can try tajine b-kibda, where liver takes center stage. A special place belongs to tajine mlsouka, where the filling is baked between layers of dough used in the Tunisian dish brik. Tajine rīqūta is a delicate dish made with a cheese similar to ricotta. Creative cooks even prepare pasta tajine maqrūna.
How to Prepare Tunisian Tajine
Preparing tajine is simple and quick, although it varies depending on the version you’re making. For meat versions, the meat is pre-cooked in a pan, and harder vegetables like potatoes are pre-boiled. In a large bowl, eggs are whisked together with cheese, chopped herbs, and optionally other ingredients like peas or pre-cooked potatoes. The pre-cooked meat or vegetables are then mixed in. Tajine often has a bright yellow color due to the use of turmeric. The mixture is poured into a greased or parchment-lined baking dish and baked in the oven until the surface is golden and the casserole is firm. Tajine is allowed to cool slightly to make slicing easier. It can be served warm, but it’s also delicious when cold.
For me, Tunisian tajine is one of the best Tunisian dishes. I adore its fluffiness; I’m a big fan of the combination of potatoes and eggs (see my love for Spanish cuisine and tortilla de patatas). And of course, I appreciate that it’s not a spicy dish 😇.
Bon appétit!
