Baked Casserole · Egg & Cheese
Tajine Tunisien (Tajine Maadnous)
Photo: Marie N Guérin / Wikimedia Commons · CC BY-SA 3.0
It's one of the only Tunisian dishes traditionally eaten cold, sliced into neat squares almost like a savory cake.
Despite the name, this shares nothing with Moroccan tagine — it's a dense, oven-baked casserole of eggs, grated cheese, parsley and cooked meat (usually chicken or lamb) bound together like a thick frittata, then cut into squares.
Why it's made this way: Believed to have developed under Ottoman influence from Turkish baked-egg dishes, tajine became a fixture of Tunis's festive tables — served at weddings, Ramadan iftars and family gatherings.
More from Tunisia
Part of World of Street Food — 3248 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.