Entree: Tunisia – Djerba – طاجين ملسوقة ➤ Tajine Malsouka (Tunisian baked savory pie of layered malsouka pastry filled with spiced meat, eggs and cheese)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 12 sheets malsouka or warqa pastry (or phyllo sheets), about 8–10 in. (20–25 cm) rounds/sheets
- 1 lb (450 g) ground lamb
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) sweet paprika
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (5 ml) harissa paste (optional, adjust to taste)
- 1/2 cup (120 ml) fresh parsley, chopped (packed)
- 1/2 cup (120 ml) fresh cilantro, chopped (packed)
- 6 large eggs
- 1/2 cup (120 ml) milk
- 1 1/2 cups (150 g) grated kashkaval or Gruyère cheese
- 2 tbsp (30 ml) butter, melted (for brushing)
- Salt to taste
- Lemon wedges for serving (optional)

Instructions

1. Preheat the oven to 375°F (190°C). In a large skillet heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and spices (cumin, coriander, turmeric, paprika, black pepper) and cook 1 minute until fragrant.
2. Add the ground lamb to the skillet, breaking it up with a spoon; cook until browned and cooked through, about 8–10 minutes. Stir in the harissa if using, and fold in the chopped parsley and cilantro. Taste and season with salt. Remove from heat and let the mixture cool slightly.
3. In a medium bowl whisk together the eggs, milk and half of the grated cheese until combined.
4. Butter a 9-inch (23 cm) tart pan or round baking dish. Layer 4 malsouka sheets in the pan, brushing each sheet lightly with melted butter so edges overhang. Spoon half of the cooled meat mixture evenly over the pastry, then pour half of the egg-and-cheese mixture over the meat. Layer another 4 sheets of malsouka, buttering each, then add the remaining meat and the rest of the egg mixture. Finish with the last 4 sheets, brushing the top sheet with butter and trimming excess edges.
5. Sprinkle the remaining 1/2 cup (50 g) grated cheese over the top. Bake in the preheated oven for 30–40 minutes until the pastry is golden and the filling is set in the center (a knife inserted should come out clean).
6. Let the tajine rest 10 minutes before slicing. Serve warm with lemon wedges on the side.