Tajine El Bey
A baked Tunisian tajine in layers: spiced minced beef set with egg, then spinach, then ricotta and cheese.
Serves 6 · 45 min
Per portion (389 g)
| Calories | 678 kcal |
|---|---|
| Protein | 53.5 g |
| Carbohydrates | 6.9 g |
| Fat | 48 g |
| Saturated fat | 20.9 g |
| Sugars | 2.9 g |
| Fibre | 2.9 g |
| Sodium | 1630.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 700 g minced beef
- 1, sliced onion
- 2 bunches, chopped spinach
- 14 eggs
- 350 g ricotta
- 150 g grated cheese
- 2 cloves, crushed garlic
- 1/2 mgharfa s8ira ground coriander
- 1/2 mgharfa s8ira caraway
- 1 mgharfa kbira butter
- as needed olive oil
- to taste black pepper
Method
- Fry the onion gently in a little olive oil, add the beef with the coriander, caraway and pepper, and cook until no pink remains. Leave it to cool a little.
- Beat six of the eggs, stir in the meat and part of the grated cheese, and spread it in an oiled baking dish. Give it 5 minutes at 180 °C to set the base.
- Wilt the spinach with the garlic in the butter, spread it over the meat layer and return the dish to the oven for another 5 minutes.
- Whisk the remaining eggs with the ricotta and the rest of the cheese, pour over the top and bake until firm in the middle and golden. Rest it before cutting into squares.