[{"data":1,"prerenderedAt":384},["ShallowReactive",2],{"recipe:tunisian-tajine":3,"recipe:country:tunisia":176},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"restMinutes":76,"difficulty":77,"course":78,"diet":81,"mainIngredients":83,"ingredients":89,"instructions":136,"nutrition":159,"images":163,"keywords":167,"publishedAt":174,"updatedAt":174,"authorSlug":175},"tunisian-tajine","Tajine Malsouka (Tunisian Baked Egg and Cheese Casserole)","طاجين ملسوقة","tah-JEEN mal-SOO-ka","tunisia","Tunis","🧀","Nothing like the Moroccan pot: a deep baked casserole of eggs, shredded chicken, parsley and dried cheese, set firm in the oven and cut into squares to eat warm or cold.","A Tunisian tajine is not a conical clay pot and not a stew. It is a thick baked egg dish, closer to a dense frittata or a crustless quiche, made by folding shredded cooked chicken, softened onion, a great deal of parsley and grated hard cheese into beaten eggs, then baking the lot until it is firm enough to cut into neat squares. The taste is savoury and cheesy with a background of turmeric and pepper, and the texture should be solid, not custardy. It is party food, picnic food and lunchbox food, and it is just as good at room temperature the next day.","The shared name causes constant confusion, and the two dishes have nothing in common beyond it. In Morocco and Algeria, tajine means the earthenware vessel with the tall lid and the slow-cooked stew inside it. In Tunisia, the word attached itself to the round earthenware dish this baked egg cake was cooked in, so the name describes the container in both cases — it simply pointed at different containers. A Tunisian who orders tajine expects a wedge of set egg on a plate, and will be surprised by anything in a sauce.\n\nStructurally it belongs with the baked egg dishes found all round the Mediterranean, from Spanish tortilla to Italian frittata to the Levantine eggah, but the Tunisian version is drier and denser than any of them, because it carries so much solid filling relative to egg and is baked long enough to set completely through. The cheese is traditionally a hard, dry, aged one, grated fine — much of the country now uses supermarket gruyère or a similar hard cheese for the same purpose, and Tunisian cooks abroad reach for whatever grates dry.\n\nFillings run in every direction. Chicken and parsley is the standard; there are versions with lamb's brain, with spinach, with white beans, with potato, with cured meat. Tunisian Jewish home cooking has its own closely related baked egg dishes under different names, part of a long shared kitchen in cities like Tunis and Djerba. The name malsouka refers to lining the dish with sheets of the same thin pastry used for brik, which gives the finished tajine a crisp edge and a top that shatters slightly under the knife — worth doing, but the dish is entirely legitimate without it.",[15,16,17,18],"Filling is cooked and cooled before it meets the eggs, so the tajine sets evenly instead of weeping liquid.","Spells out the doneness test that matters: it must be firm in the centre, because a wobbly Tunisian tajine cannot be cut into squares.","Works with or without the malsouka lining, with clear instructions for both.","Better on day two, so it can be made entirely in advance for a party or a packed lunch.",[20,21,22,23,24,25],"Cook the onion until genuinely soft and lightly golden. Raw onion in a baked egg dish stays crunchy and releases water into the set.","Squeeze any moisture out of the filling before the eggs go in — wet chicken or undrained vegetables will give you a layer of liquid under the crust.","Grate the cheese finely so it disperses. Coarse shreds melt into pockets that leave holes in the finished slab.","Use a dish that gives you a depth of 4–5 cm. Shallower and it dries out; deeper and the middle is still liquid when the top has browned.","Let it rest at least 10 minutes out of the oven before cutting, or the squares slump at the edges.","Line the tin with baking paper up the sides if you want to lift the whole slab out cleanly for cutting.",[27,31,35],{"original":28,"swap":29,"note":30},"Dried Tunisian hard cheese","Gruyère, aged gouda, kefalotyri or a dry mature cheddar","What you need is a cheese that grates dry and does not turn stringy. Fresh soft cheeses release water and stop the tajine setting.",{"original":32,"swap":33,"note":34},"Chicken","Cooked lamb, tinned tuna, or 300 g of wilted, squeezed-dry spinach","All three are made in Tunisia. Whatever you use, it should be cooked and dry before it joins the eggs.",{"original":36,"swap":37,"note":38},"Malsouka lining","Filo pastry brushed with olive oil, or no lining at all","The lining adds a crisp shell. Without it you simply have a plain-sided tajine, which is how many households make it on a weeknight.",[40,43,46],{"name":41,"description":42},"Tajine sibnekh","Made with spinach in place of most of the chicken, giving a green, softer slab often served as part of a cold table.",{"name":44,"description":45},"Tajine bil loubia","White beans cooked until soft and folded into the egg mixture, a filling version from the interior that needs no meat.",{"name":47,"description":48},"Tajine bil bsal","Heavy on slow-cooked caramelised onion with only a little chicken, sweeter and darker than the standard version.",[50],"Slata mechouia, olives and bread, with lemon wedges and harissa on the side.","Cool completely, then refrigerate whole or in cut squares for up to 4 days — it firms up further overnight and slices more cleanly cold than warm. Serve straight from the fridge, at room temperature, or briefly warmed in a low oven; microwaving makes the egg rubbery and squeezes out water. It freezes acceptably for 2 months in individual squares wrapped tight, though the texture becomes slightly grainier on thawing.",[53,56,59,62,65],{"question":54,"answer":55},"Is this the same as a Moroccan tagine?","No, and the resemblance stops at the spelling. A Moroccan tagine is a slow-cooked stew named after the conical clay pot it cooks in. The Tunisian tajine is a baked egg casserole, closer to a thick frittata, that took its name from the round earthenware dish it was traditionally baked in.",{"question":57,"answer":58},"How do I know when it is properly set?","The top should be domed and browned, the sides should have pulled slightly away from the dish, and a knife pushed into the centre should come out clean with no liquid egg on it. If the middle still trembles when you shake the dish, it needs another ten minutes.",{"question":60,"answer":61},"Can I make Tunisian tajine ahead of time?","It is arguably better made ahead. Bake it up to two days early, refrigerate it whole, and cut it cold — the slab firms up and the squares hold their edges much better than they do warm. Bring it back to room temperature for about half an hour before serving.",{"question":63,"answer":64},"Why did my tajine come out watery underneath?","Something in the filling was still wet. Onion that was not cooked down, spinach that was not squeezed, or chicken poached and added straight from its liquid will all release water during baking, which sinks and pools. Cook and cool the filling first, and drain it hard.",{"question":66,"answer":67},"Can I make it without the pastry lining?","Yes. Plenty of Tunisian households bake it in a plain oiled dish, and the recipe works identically — you simply lose the crisp edge. If you skip the lining, oil the dish well and line the base with baking paper so the squares lift out without tearing.",[69,70,71,72],"22 cm square or 24 cm round baking dish, 5 cm deep","Frying pan","Box grater","Large mixing bowl",6,20,60,10,"medium",[79,80],"main","appetizer",[82],"nut-free",[84,85,86,87,88],"eggs","chicken","gruyere","parsley","onion",[90,96,100,104,108,112,115,118,121,125,128,131,133],{"ref":91,"qty":92,"unit":93,"name":94,"group":95},"olive-oil",3,"tbsp","olive oil","For the filling",{"ref":88,"qty":97,"unit":98,"name":99,"group":95},2,"piece","onions, finely chopped",{"ref":85,"qty":101,"unit":102,"name":103,"group":95},400,"g","cooked chicken thigh, shredded or finely chopped",{"ref":105,"qty":92,"unit":106,"name":107,"group":95},"garlic","clove","garlic, crushed",{"ref":109,"qty":110,"unit":111,"name":109,"group":95},"turmeric",1,"tsp",{"ref":113,"qty":110,"unit":111,"name":113,"optional":114,"group":95},"harissa",true,{"ref":87,"qty":116,"unit":102,"name":117,"group":95},40,"flat-leaf parsley, finely chopped",{"ref":84,"qty":119,"unit":98,"name":84,"group":120},8,"For the custard",{"ref":86,"qty":122,"unit":102,"name":123,"note":124,"group":120},150,"dry hard cheese, finely grated","Tunisian dried cheese, or gruyère",{"ref":126,"qty":92,"unit":93,"name":127,"group":120},"breadcrumbs","fine dry breadcrumbs",{"ref":129,"qty":110,"unit":111,"name":130,"group":120},"black-pepper","black pepper, coarsely ground",{"qty":110,"unit":111,"name":132,"group":120},"fine salt",{"qty":92,"unit":98,"name":134,"optional":114,"group":135},"malsouka or filo sheets, for lining","To assemble",[137,141,144,147,150,155],{"title":138,"text":139,"timerSeconds":140},"Cook the onion base","Heat the olive oil in a frying pan and cook the onions over medium-low heat for 12–15 minutes, stirring now and then, until they are completely soft, translucent and just starting to take on colour at the edges. Add the garlic, turmeric and harissa and fry 2 minutes more, until the pan smells sweet and the turmeric loses its dusty edge.",900,{"title":142,"text":143},"Add the chicken and cool it","Stir the shredded chicken through the onions for 3 minutes so it takes on the seasoning, then spread the mixture on a plate to cool to room temperature. Do not skip the cooling — hot filling starts cooking the eggs the moment it hits them and the tajine turns grainy.",{"title":145,"text":146},"Line the dish","Heat the oven to 180°C. Brush the baking dish generously with oil and, if using, lay the malsouka sheets across it so they overlap in the middle and hang over the rim, brushing each with oil. Otherwise line the base with baking paper and oil the sides well.",{"title":148,"text":149},"Mix the eggs","Beat the eggs until the whites and yolks are completely combined and slightly frothy, then fold in the grated cheese, breadcrumbs, parsley, pepper and salt. Stir in the cooled chicken mixture — the batter should be thick with solids, more filling than liquid.",{"title":151,"text":152,"timerSeconds":153,"tip":154},"Bake until firm","Pour into the dish, level the top, and fold any overhanging pastry back over the surface. Bake for 40–45 minutes, until the top is domed and deep golden, the sides have shrunk away from the dish, and a knife pushed into the centre comes out clean.",2700,"If the top browns before the centre sets, lay a sheet of foil loosely over it and carry on baking.",{"title":156,"text":157,"timerSeconds":158},"Rest and cut","Leave the tajine in its dish for at least 10 minutes so it settles and firms, then run a knife around the edge and cut into squares. Serve warm, at room temperature, or cold with lemon wedges.",600,{"calories":101,"protein":160,"carbs":76,"fat":161,"fiber":110,"sodium":162,"estimated":114},33,25,690,[164],{"src":165,"alt":166},"\u002Fimages\u002Frecipes\u002Ftunisian-tajine\u002Fhero.svg","Golden baked Tunisian tajine cut into squares showing shredded chicken, parsley and melted cheese in set egg",[168,169,170,171,172,173],"tunisian tajine","tajine malsouka","baked eggs","chicken casserole","frittata","make ahead","2026-08-20","dishroute-kitchen",{"items":177,"total":76,"page":110,"limit":275,"hasMore":383},[178,202,226,248,270,294,313,334,341,363],{"slug":179,"title":180,"nativeName":181,"countrySlug":8,"region":9,"baseServings":182,"prepMinutes":74,"cookMinutes":76,"difficulty":77,"course":183,"diet":185,"mainIngredients":188,"images":191,"keywords":195,"publishedAt":174,"updatedAt":174,"authorSlug":175},"tunisian-brik","Brik à l'Oeuf (Tunisian Crisp Pastry with a Runny Egg)","بريك بالبيض",4,[80,184],"street-food",[186,187],"pescatarian","dairy-free",[189,84,190,87,88],"tuna","capers",[192],{"src":193,"alt":194},"\u002Fimages\u002Frecipes\u002Ftunisian-brik\u002Fhero.svg","Golden half-moon brik pastry torn open with a runny egg yolk spilling over the tuna and parsley filling",[196,197,198,199,200,201],"brik","brik a l'oeuf","malsouka","tunisian pastry","tuna and egg","fried appetiser",{"slug":203,"title":204,"nativeName":205,"countrySlug":8,"region":206,"baseServings":73,"prepMinutes":207,"cookMinutes":208,"difficulty":77,"course":209,"diet":210,"mainIngredients":211,"images":216,"keywords":220,"publishedAt":174,"updatedAt":174,"authorSlug":175},"tunisian-couscous","Couscous bil Hout (Tunisian Fish Couscous)","كسكسي بالحوت","Sfax and the Sahel",35,80,[79],[186,187],[212,213,214,215,113],"white-fish","couscous","chickpeas","quince",[217],{"src":218,"alt":219},"\u002Fimages\u002Frecipes\u002Ftunisian-couscous\u002Fhero.svg","Platter of red-tinted couscous topped with fish steaks, chickpeas, carrots, quince wedges and green peppers",[213,221,222,223,224,225],"fish couscous","tunisian couscous","harissa broth","couscoussier","maghreb",{"slug":227,"title":228,"nativeName":229,"countrySlug":8,"region":9,"baseServings":73,"prepMinutes":207,"cookMinutes":74,"restMinutes":230,"difficulty":77,"course":231,"diet":233,"mainIngredients":234,"images":238,"keywords":242,"publishedAt":174,"updatedAt":174,"authorSlug":175},"fricassee-tunisien","Fricassé (Tunisian Fried Roll with Tuna and Potato)","فريكاسي",100,[184,232],"snack",[186,187],[235,189,236,84,237,113],"flour","potato","olives",[239],{"src":240,"alt":241},"\u002Fimages\u002Frecipes\u002Ffricassee-tunisien\u002Fhero.svg","Split fried Tunisian fricassé roll packed with tuna, crushed potato, egg slices, black olives and red harissa",[243,244,245,246,247,113],"fricasse","tunisian sandwich","fried roll","tuna sandwich","street food",{"slug":249,"title":250,"nativeName":251,"countrySlug":8,"region":9,"baseServings":182,"prepMinutes":252,"cookMinutes":253,"restMinutes":254,"difficulty":255,"course":256,"diet":259,"mainIngredients":260,"images":262,"keywords":266,"publishedAt":174,"updatedAt":174,"authorSlug":175},"lablabi","Lablabi (Tunisian Chickpea and Bread Soup)","لبلابي",15,85,480,"easy",[257,258],"soup","breakfast",[186,187],[214,105,261,84,91,189],"cumin",[263],{"src":264,"alt":265},"\u002Fimages\u002Frecipes\u002Flablabi\u002Fhero.svg","Deep bowl of chickpea broth over torn bread topped with a poached egg, harissa, capers, olives and olive oil",[249,267,268,269,113,261],"chickpea soup","tunisian breakfast","stale bread soup",{"slug":271,"title":272,"nativeName":273,"countrySlug":8,"region":274,"baseServings":275,"prepMinutes":116,"cookMinutes":161,"restMinutes":276,"difficulty":77,"course":277,"diet":279,"mainIngredients":281,"images":285,"keywords":289,"publishedAt":174,"updatedAt":174,"authorSlug":175},"tunisian-makroudh","Makroudh (Kairouan Date-Filled Semolina Diamonds)","مقروض","Kairouan",24,30,[278,232],"dessert",[280,187,82],"vegetarian",[282,283,284,91],"semolina","dates","honey",[286],{"src":287,"alt":288},"\u002Fimages\u002Frecipes\u002Ftunisian-makroudh\u002Fhero.svg","Stacked honey-glazed semolina diamonds cut open to show the dark spiced date filling inside",[290,291,282,292,284,293],"makroudh","date pastry","kairouan","tunisian sweets",{"slug":295,"title":296,"nativeName":297,"countrySlug":8,"region":9,"baseServings":182,"prepMinutes":252,"cookMinutes":161,"difficulty":255,"course":298,"diet":299,"mainIngredients":300,"images":304,"keywords":308,"publishedAt":174,"updatedAt":174,"authorSlug":175},"ojja","Ojja Merguez (Tunisian Eggs in Spicy Pepper Sauce)","عجة مرقاز",[79,258],[187],[301,84,302,113,303],"merguez","tomato","bell-pepper",[305],{"src":306,"alt":307},"\u002Fimages\u002Frecipes\u002Fojja\u002Fhero.svg","Skillet of red tomato and pepper sauce with merguez slices and softly set eggs stirred through, parsley on top",[295,301,309,310,311,312],"tunisian eggs","harissa tomato sauce","one pan dinner","chakchouka",{"slug":314,"title":315,"nativeName":316,"countrySlug":8,"region":317,"baseServings":73,"prepMinutes":161,"cookMinutes":161,"restMinutes":252,"difficulty":255,"course":318,"diet":320,"mainIngredients":322,"images":323,"keywords":327,"publishedAt":174,"updatedAt":174,"authorSlug":175},"salade-mechouia","Slata Mechouia (Tunisian Grilled Pepper and Tomato Salad)","سلاطة مشوية","Cap Bon",[319,80],"side",[186,321,187,82],"gluten-free",[303,302,105,91,189],[324],{"src":325,"alt":326},"\u002Fimages\u002Frecipes\u002Fsalade-mechouia\u002Fhero.svg","Flat plate of chopped charred green pepper and tomato salad topped with flaked tuna, egg quarters and black olives",[328,329,330,331,332,333],"slata mechouia","grilled pepper salad","tunisian salad","kemia","caraway","smoky",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":73,"prepMinutes":74,"cookMinutes":75,"restMinutes":76,"difficulty":77,"course":335,"diet":336,"mainIngredients":337,"images":338,"keywords":340,"publishedAt":174,"updatedAt":174,"authorSlug":175},[79,80],[82],[84,85,86,87,88],[339],{"src":165,"alt":166},[168,169,170,171,172,173],{"slug":342,"title":343,"nativeName":344,"countrySlug":8,"region":345,"baseServings":73,"prepMinutes":74,"cookMinutes":346,"difficulty":77,"course":347,"diet":348,"mainIngredients":349,"images":352,"keywords":356,"publishedAt":174,"updatedAt":174,"authorSlug":175},"tunisian-chorba-frik","Tunisian Chorba Frik (Freekeh and Lamb Soup)","شربة فريك","Tunis and the interior",95,[257],[187],[350,302,113,351,87],"lamb","mint",[353],{"src":354,"alt":355},"\u002Fimages\u002Frecipes\u002Ftunisian-chorba-frik\u002Fhero.svg","Bowl of thick red freekeh soup with pieces of lamb, chopped parsley and a lemon wedge on the rim",[357,358,359,360,361,362],"chorba frik","freekeh soup","lamb soup","ramadan","tunisian soup","iftar",{"slug":364,"title":365,"nativeName":366,"countrySlug":8,"region":317,"baseServings":367,"prepMinutes":74,"cookMinutes":368,"restMinutes":276,"difficulty":255,"course":369,"diet":371,"mainIngredients":373,"images":375,"keywords":379,"publishedAt":174,"updatedAt":174,"authorSlug":175},"tunisian-harissa","Tunisian Harissa (Sun-Dried Chilli Paste)","هريسة",16,5,[370],"sauce",[372,280,321,187,82],"vegan",[105,332,374,91],"coriander-seed",[376],{"src":377,"alt":378},"\u002Fimages\u002Frecipes\u002Ftunisian-harissa\u002Fhero.svg","Deep red harissa paste in a small jar under a layer of olive oil, with dried chillies and caraway seeds beside it",[113,380,332,381,382,225],"tunisian chilli paste","dried chillies","north african condiment",false,1787360056528]