Tajine Tunisien

What we know so far

A Tunisian tajine has nothing to do with the Moroccan clay-pot stew. It is a thick baked omelette, closer to a frittata or a crustless quiche: eggs beaten with cheese, parsley and cooked meat and vegetables, baked in a dish until golden, cooled and cut into squares. It is the Ramadan and picnic dish of Tunisia, eaten warm or cold with bread, a mechouia salad and harissa. The filling changes with the house: chicken and potato, minced meat and peas, tuna, spinach (tajine sibnekh), or wrapped in malsouka pastry.

The draft was written from 3 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting