Entree: Tunisia – Southern Tunisia – طاجين ملسوقة ➤ Tajin Malsouka (Southern Tunisian layered savory pie of minced meat, egg, and spices baked in thin pastry sheets)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (1 g) ground cinnamon (optional)
- 1 tsp (6 g) salt, or to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley
- 3 large eggs (about 5 oz / 150 g total)
- 8 malsouka sheets or phyllo sheets (about 8 sheets)
- 2 tbsp (30 ml) melted butter or clarified butter for brushing
- 1/4 cup (60 ml) water or light broth (to moisten filling if needed)
- 1/4 cup (40 g) pitted green olives, sliced (optional)
- 1 tbsp (15 ml) harissa or to taste (optional)
- 1 lemon, cut into wedges for serving

Instructions

1. Preheat the oven to 375°F (190°C). Lightly butter a 9‑inch (23 cm) round baking dish or pie pan.
2. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
3. Add the ground lamb or beef to the skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
4. Stir in the cumin, coriander, paprika, cinnamon (if using), salt, pepper, and chopped parsley. Cook 1–2 minutes more to bloom the spices. Remove from heat and let the mixture cool slightly.
5. In a bowl, beat the eggs and mix in the olives and harissa if using. Stir the beaten eggs into the cooled meat mixture; add up to 1/4 cup (60 ml) water or broth if the mixture seems dry—the filling should be moist but not runny.
6. Layer 4 malsouka or phyllo sheets in the prepared pan, brushing each sheet lightly with melted butter so the sheets overlap and form a base and sides.
7. Spoon the meat and egg filling into the center and spread evenly. Fold and layer the remaining 4 sheets over the filling, brushing each with butter; tuck edges neatly and brush the top generously with butter.
8. Bake in the preheated oven until the pastry is crisp and deeply golden, about 30–40 minutes.
9. Let rest 5 minutes, then cut into wedges and serve warm with lemon wedges for squeezing over each portion.