Tajine el Bey
(Spinach and Rocotta Tagine) Recipe

Origin: Algeria      Period: Traditional

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).

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
salt and black pepper, to taste

Tajine el Bey
(Spinach and Rocotta Tagine) Preparation:

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.

Read: Recipe Articles and Reviews

More African recipes...

More North African recipes...

More main course recipes...

More Traditional recipes...

More recipes for Meat...

More recipes for Greens...

More recipes for Beef...

More recipes for Eggs...

More Baking recipes...

More Cheese recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary