Tunisian Fish Tagine Recipes

TUNISIAN TAGINE

Steps:

• Boil 2 eggs for 10 minutes. Set aside to cool.
• Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.
• Fry onions lightly, then add ground meat , if you are using it, and some salt. Let fry for a few minutes, then add harissa to taste and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool.
• Prepare the rest of the vegetables.
• Peel and chop the boiled eggs.
• Mix vegetables, meat, potatoes, boiled eggs and about 4 ounces of the cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish).
• Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.
• Bake in 350 F oven (medium heat) for 20-30 minutes.
• Cut into pieces and serve.

MOROCCAN FISH TAGINE

Steps:

• Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours.
• Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro.
• Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.

3 LAYERED TUNISIAN TAGINE

Steps:

• Place a baking mold (10 to 15 inches) with 1 tablespoon of olive oil in the oven at 350°F/180°C.
• Fry in a pan onion until translucent.
• Add ground meat and cook stirring continuously until through.
• Remove from heat and add the other ingredients listed in the ground meat base.
• Take 1/3 of the lower base mix and add the other ingredients for the lower level. Mix with the spoon. Check salt and pepper!
• Take mold out and poor this first mixture. Spread with the spatula.
• Bake 10 minutes at 180°C During this time prepare the middle layer.
• Note: Heat and timing are basing it on convection oven. Cooking time depends from the size of the baking mold as well.
• For the middle layer take another third of the mixture. Add cheeses and egg. Also here mix with the spoon. Check salt and pepper!
• When the lower lever is firm poor the second level on it. Use the spatula.
• Bake other 10 minutes or so until firm. During this time prepare the upper layer.
• For the upper lever take the remaining third, add parsley and eggs. Mix with the spoon and adjust salt and pepper if necessary.
• Bake other 10-15 minutes or so until firm. Check with the knife if through.
• When ready let it sit for at least 20 minutes prior cutting.
• Serve and enjoy.
• Note if you have a smaller mold the cooking time will rise as the tagine will be thicken.
• Note: Feel free to change or add ingredients to your own taste.

TUNISIAN TAGINE

Steps:

• In some oil fry the small diced potato until lightly golden and cooked through. Alternatively you can boil the potatoes if you prefer to keep it healthy
• Dice the chicken breast and add to a frying pan with a little oil and the spices and garlic until the chicken is covered with the spices and cooked through. This will only take a few minutes.
• Once the potato and chicken is cooked. Set aside. Taking a medium to large baking dish, grease the sides with some of the oil and add the potato, chicken and parsely and mix well together in the dish, spreading the mixture evenly along the bottom. Check the seasoning and adjust if neccessary.
• In a seperate bowl beat the 8 egss together and pour over the ingrediants in the dish and bake in a preheated oven at 200c for 30 minutes.
• Check after 20 mins to see if the tagine has set all the way through and is a firm texture. Remove from the oven whilst hot and cut into squares leaving in the dish until slightly cooled and then serve with a green salad for lunch or on its own as a starter or with crusty bread and Tunisian Grilled Salad. Yummy!