Tunisian Tagine Recipes

Steps:

• Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.
• Seed the chilies and cut into julienne strips.
• Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.
• At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.
• As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.
• Serve in large warmed bowl, sprinkled with cilantro.

Steps:

• In some oil fry the small diced potato until lightly golden and cooked through. Alternatively you can boil the potatoes if you prefer to keep it healthy
• Dice the chicken breast and add to a frying pan with a little oil and the spices and garlic until the chicken is covered with the spices and cooked through. This will only take a few minutes.
• Once the potato and chicken is cooked. Set aside. Taking a medium to large baking dish, grease the sides with some of the oil and add the potato, chicken and parsely and mix well together in the dish, spreading the mixture evenly along the bottom. Check the seasoning and adjust if neccessary.
• In a seperate bowl beat the 8 egss together and pour over the ingrediants in the dish and bake in a preheated oven at 200c for 30 minutes.
• Check after 20 mins to see if the tagine has set all the way through and is a firm texture. Remove from the oven whilst hot and cut into squares leaving in the dish until slightly cooled and then serve with a green salad for lunch or on its own as a starter or with crusty bread and Tunisian Grilled Salad. Yummy!

Steps:

• Boil 2 eggs for 10 minutes. Set aside to cool.
• Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.
• Fry onions lightly, then add ground meat , if you are using it, and some salt. Let fry for a few minutes, then add harissa to taste and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool.
• Prepare the rest of the vegetables.
• Peel and chop the boiled eggs.
• Mix vegetables, meat, potatoes, boiled eggs and about 4 ounces of the cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish).
• Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.
• Bake in 350 F oven (medium heat) for 20-30 minutes.
• Cut into pieces and serve.

Steps:

• Place a baking mold (10 to 15 inches) with 1 tablespoon of olive oil in the oven at 350°F/180°C.
• Fry in a pan onion until translucent.
• Add ground meat and cook stirring continuously until through.
• Remove from heat and add the other ingredients listed in the ground meat base.
• Take 1/3 of the lower base mix and add the other ingredients for the lower level. Mix with the spoon. Check salt and pepper!
• Take mold out and poor this first mixture. Spread with the spatula.
• Bake 10 minutes at 180°C During this time prepare the middle layer.
• Note: Heat and timing are basing it on convection oven. Cooking time depends from the size of the baking mold as well.
• For the middle layer take another third of the mixture. Add cheeses and egg. Also here mix with the spoon. Check salt and pepper!
• When the lower lever is firm poor the second level on it. Use the spatula.
• Bake other 10 minutes or so until firm. During this time prepare the upper layer.
• For the upper lever take the remaining third, add parsley and eggs. Mix with the spoon and adjust salt and pepper if necessary.
• Bake other 10-15 minutes or so until firm. Check with the knife if through.
• When ready let it sit for at least 20 minutes prior cutting.
• Serve and enjoy.
• Note if you have a smaller mold the cooking time will rise as the tagine will be thicken.
• Note: Feel free to change or add ingredients to your own taste.