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Tunisian Souani Tagine

Tunisian tagines are totally different from those which come from Morocco. A Moroccan tagine is a liquid dish whereas a Tunisian one takes the form of a tart.

The word Souani means more or less "kitchen garden" which is a good description of the region from which this recipe comes. This recipe makes a great tasting dish which I'm sure you will enjoy.

INGREDIENTS

½ lb [250 g] boned shoulder of lamb
2 lb [900g] small eggplants
1 lb [450g] zucchini
1 onion
4½ oz [125g] strong cheese of your choice
vegetable oil for cooking
4 tbsp [16ml] extra virgin olive oil
1 tsp [5ml] turmeric
8 eggs
salt and pepper to taste

TO MAKE THE TAGINE

Preheat oven to 350°F [180°C] Dice the shoulder of lamb
Cut the eggplants and zucchini into thin circles
Peel and chop the onion
Grate the cheese

Heat the vegetable oil in a saucepan and gently fry first the zucchini and then the eggplant, remove and place on a paper towel to drain off the excess oil. Season the slices with salt and pepper.

Heat the olive oil in a saucepan, add the chopped onion and fry until brown, add the lamb cubes, season with salt and pepper and turmeric and then fry gently for 12 minutes. Decant the contents of the frying pan into a bowl, add 3 oz [80g] of the grated cheese and 4 eggs. Mix well

Break the remaining eggs into a separate bowl and add the rest of the grated cheese, mix well and reserve.

Grease a large deep dish, add a layer of the zucchini and eggplant slices and then the lamb mixture. Cover with the zucchini and eggplant slices.

Spread the eggs and cheese mixture over the top, place the dish in a double boiler and cook for 18 minutes, remove from the oven and turn out onto a plate.

This tagine is most enjoyable served with a fresh salad, and if you need to extend the meal you may also add crusty bread.

Tunisian Tagine Recipe added 27/2/2012

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