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Tajine el Bey (Spinach and Rocotta Tagine)
Tajine el Bey (Spinach and Rocotta Tagine) is a traditional Algerian recipe for a classic layered dish of minced meat flavoured with cheese or parsley or spinach that's bound with eggs and oven baked. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Spinach and Rocotta Tagine (Tajine el Bey).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : Herb RecipesBeef RecipesCheese RecipesBaking RecipesAlgeria Recipes
This is a classic Algerian version of a baked tagine that, in many ways, is more like a quiche than many other North African tagine styles (which are more stew-like). The layers can be varied in colour and, if desired, you can finish with a layer of melted cheese.
Ingredients:
1kg spinach
150g ricotta cheese
150g Gruyère cheese
9 eggs
100g
parsley, chopped
300g minced beef
1 onion, finely chopped
3 garlic cloves, crushed
1 tsp ground
coriander seeds
100ml olive oil
chopped pistachio nuts, to garnish
salt and black pepper, to taste
Method:
Add the oil to a pan and use to fry the beef along with the onion and garlic for about 6 minutes, until the meat is nicely browned. Season with salt and black pepper then stir-in the ground coriander and mix well. Take off the heat and set aside to cool.
Meanwhile, wash the spinach, drain any excess water and add the spinach to a pan. Secure a lid and allow the leaves to wilt in the little water that adhered to them. After about 5 minutes, remove from the heat then wring out any excess moisture and chop the leaves.
Divide the meat mixture into three equal portions. Combine three of the eggs and the chopped spinach with one part of the meat mix and set aside. Take another third of the meat mix and add the ricotta cheese, grated Gruyère and 3 eggs into this.
Take the final portion of the meat mix and stir-in the chopped parsley with the remaining three eggs.
Brush a square gratin dish or cake tin with butter then spread the base with the spinach mix. Transfer to an oven pre-heated to 180°C and bake for about 5 minutes. Remove from the oven then spread the cheese mix on top. Return to the oven and bake for a further 5 minutes.
Again, remove from the oven then spread the parsley mix over the top. Return to the oven and bake for a further 10 minutes. At the end of this time, set the mix to one side to cool then cut into squares or strips and serve.
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