Tastynation Global
Back to recipes
Tajine El Bey
Tunisia flagTunisia

Tajine El Bey

Ameur Letaief

Presented by

Ameur Letaief

Executive Chef

President · Tunisia

Yield
6–8 servings
Preparation
Approximately 30 minutes
Cooking
Approximately 25–30 minutes
Difficulty
Medium

Tajine El Bey is one of the most refined and distinctive dishes of traditional Tunisian cuisine. Its name refers to the title “Bey”, historically used by the rulers of Tunisia, giving the dish an unmistakably noble character.

Unlike the tagines found in other North African culinary traditions, the Tunisian tajine is not a slow-cooked stew prepared in an earthenware vessel. Instead, it is closer to a baked, structured preparation that is allowed to set before being cut into individual portions.

This particular version is distinguished by its beautiful and clearly defined layers: richly seasoned meat, a vibrant spinach and herb layer, and a delicate creamy layer of fresh cheese. Together, they create an elegant contrast of colours, textures and flavours that makes the dish as visually impressive as it is delicious.

Recipe submitted by Chef Ameur Letaief, National President — Tastynation Global Tunisia.

Ingredients

For the meat layer

  • 500 g minced lamb or beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tsp harissa
  • 1 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 hard-boiled egg, finely chopped (optional)

For the spinach & herb layer

  • 500 g fresh spinach, roughly chopped
  • 2 garlic cloves, minced
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • A pinch of nutmeg

For the creamy cheese layer

  • 250 g Rigouta (traditional Tunisian fresh cheese) or ricotta
  • 1 egg
  • 2 tbsp grated cheese (optional)
  • Salt, to taste
  • White pepper, to taste
  • A pinch of nutmeg

For the garnish

  • Toasted walnuts or pine nuts
  • A few drops of extra virgin olive oil

Preparation

  1. 1

    Prepare the meat layer: heat the olive oil in a frying pan over medium heat and sauté the onion and garlic gently until softened without browning excessively.

  2. 2

    Add the minced meat, harissa and ground coriander, season with salt and pepper, and cook over medium heat, stirring regularly, until fully cooked and most of the liquid has evaporated. If using the hard-boiled egg, fold it in at the end of cooking, then allow to cool slightly.

  3. 3

    Prepare the spinach layer: heat the olive oil in a clean pan, sauté the garlic for a few seconds, add the chopped spinach and cook until wilted. Season with salt, pepper and nutmeg and continue cooking until all excess moisture has evaporated, then cool.

  4. 4

    Prepare the cheese layer: combine the Rigouta or ricotta with the egg and, if desired, the grated cheese. Season lightly with salt, white pepper and nutmeg and mix until smooth and creamy.

  5. 5

    Assemble: lightly grease a square or rectangular baking dish. Spread the meat mixture evenly over the bottom and press gently, then carefully spread the spinach mixture over it and smooth the surface. Finish with the creamy cheese mixture, spread evenly.

  6. 6

    Bake in a preheated oven at 180°C / 350°F for approximately 25–30 minutes, until the tajine has set and the surface has developed a very light golden colour. Rest for several minutes before cutting.

Plating

Cut the Tajine El Bey into neat squares or diamond-shaped portions so that its distinctive layers remain clearly visible. Garnish each portion with toasted walnuts or pine nuts and finish, if desired, with a delicate drizzle of extra virgin olive oil. It may be served warm or at room temperature.

Serving suggestion — The secret lies in maintaining clean, clearly defined layers. Make sure the meat and especially the spinach contain as little excess moisture as possible before assembling, and allow each preparation to cool slightly before adding the next.

One World • One Kitchen • One Family

Share this recipe