Entree: Tunisia – Sahel Coast – Tajine Malsouka (Baked Tunisian savory pie of layered malsouka pastry with spiced meat, vegetables, and eggs)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 45 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 medium potatoes, peeled and sliced, approx. 10 oz (300 g) total
- 10 malsouka sheets (or phyllo/warka), about 8–10 sheets
- 4 tbsp (60 ml) olive oil, divided
- 1 tbsp (15 ml) harissa paste (adjust to taste)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) sweet paprika
- 1/2 cup (120 ml) chicken or beef broth
- 1 cup (100 g) grated kashkaval or gruyère cheese
- 6 large eggs
- 1/4 cup (60 ml) milk
- 1/2 cup (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) melted butter or extra olive oil to brush pastry

Instructions

1. Preheat oven to 375°F (190°C). Parboil the potato slices in salted water for 6–8 minutes until just tender; drain and set aside.
2. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add ground lamb and cook, breaking up lumps, until browned.
3. Stir in harissa, cumin, coriander, turmeric, paprika, salt, and pepper; cook 1–2 minutes until fragrant. Add broth and simmer 5 minutes until mixture is moist but not soupy. Remove from heat and stir in half the parsley.
4. In a bowl, whisk together the eggs, milk, and grated cheese; season lightly with salt and pepper.
5. Brush a 10-inch (25 cm) tart pan or round cake pan with melted butter or oil. Line the pan with 5 malsouka sheets, brushing each sheet lightly with butter/oil before adding the next so they overlap and cover sides.
6. Spread half the lamb mixture over the pastry, arrange a layer of parboiled potato slices, then pour half the egg-and-cheese mixture evenly over. Repeat with remaining lamb, more potatoes if needed, and pour remaining egg mixture on top.
7. Cover with remaining 5 malsouka sheets, brushing each with butter/oil. Tuck edges neatly and lightly brush the top sheet. Make a few small slits in the top to vent.
8. Bake in preheated oven for 35–45 minutes, until pastry is golden brown and egg filling is set. Remove from oven, let rest 10 minutes, then invert or slice directly in the pan. Sprinkle with remaining parsley and serve warm.