Tajine Zdef (Mutton and Cheese Tajine) is a traditional Tunisian recipe for a classic dish of mutton that's cooked slowly in a tagine before being shredded, mixed with tuna and cheese, bound with raw eggs, oven baked until set and served garnished with hard-boiled eggs and lemon slices. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Mutton and Cheese Tajine (Tajine Zdef).
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Ingredients:
250g mutton (or lamb), cut into small pieces
1 onion, chopped
9 eggs
2 tbsp ground cinnamon
4 tbsp olive oil
280g stale breadcrumbs
250g cooked tuna, flaked (tinned is fine)
150g grated Gruyere cheese
150g grated Gouda cheese
100g cottage cheese
salt and freshly-ground black pepper
lemon slices, to garnish
Method:
Season the meat with cinnamon, salt and black pepper. Heat the oil in a tagine (or an oven-proof casserole) and use to fry the meat until well browned. Add the onion and fry for a few minutes more then pour int just enough water to cover. Bring to a simmer, add a lid and cook gently for 60 minutes, or until the mutton is very tender.
Bring a pan of water to a boil, add three of the eggs and boil until hard. When done, peel the eggs then slice in half lengthways and set aside.
When the mutton is tender, shred the meat and add to a bowl with the flaked tuna. Grate in the cheeses and mix in the cottage cheese. Season to taste with salt and black pepper then crack in the raw eggs, one at a time, stirring thoroughly to combine after each addition.
Pour the mixture into a buttered baking dish then set in an oven pre-heated to 170°C and bake for 40 minutes, or until golden brown on top and set through.
Garnish with the sliced eggs and lemon slices and serve immediately.
Benin Traditional lamb peanuts lamb, meat, stew, nuts, vegetables, chillies, sweet potato, greens, fish, national lamb, peanut butter, groundnut oil, onions, garlic, tomatoes, carrots, cabbage, turnips, sweet potatoes, dried smoked fish, hot chillies, thyme, salt and black pepper
Method:
Season the meat with cinnamon, salt and black pepper. Heat the oil in a tagine (or an oven-proof casserole) and use to fry the meat until well browned. Add the onion and fry for a few minutes more then pour int just enough water to cover. Bring to a simmer, add a lid and cook gently for 60 minutes, or until the mutton is very tender.
Bring a pan of water to a boil, add three of the eggs and boil until hard. When done, peel the eggs then slice in half lengthways and set aside.
When the mutton is tender, shred the meat and add to a bowl with the flaked tuna. Grate in the cheeses and mix in the cottage cheese. Season to taste with salt and black pepper then crack in the raw eggs, one at a time, stirring thoroughly to combine after each addition.
Pour the mixture into a buttered baking dish then set in an oven pre-heated to 170°C and bake for 40 minutes, or until golden brown on top and set through.
Garnish with the sliced eggs and lemon slices and serve immediately.
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