Tajine Msayer

Name: Tajine Msayer
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Libyan
Ingredients: 8 eggs; 300g cooked lamb, shredded; 2 potatoes, boiled and cubed; 1 onion, diced; 2 tbsp tomato paste; 1 tsp turmeric; 1 tsp cumin; 1/2 tsp cinnamon; 2 tbsp olive oil; 1 tbsp flour (optional, for binding); Salt and pepper; Fresh parsley, chopped

طاجين مساير (tah-JEEN mm-SAH-yer)

Libyan Baked Egg Casserole

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 424 kcal

A golden, custardy baked casserole of eggs, lamb, potatoes, and aromatic spices. Unlike Moroccan tagine, Libyan tajine is a baked egg dish, dense and satisfying.

Nutrition & Info

Protein 24.0g

Carbs 28.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

round baking dish skillet mixing bowl oven

Presentation Guide

Vessel: round baking dish

Garnishes: parsley, tomato slices

Accompaniments: salad, bread

Ingredients

8 eggs
300g cooked lamb, shredded
2 potatoes, boiled and cubed
1 onion, diced
2 tbsp tomato paste
1 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
2 tbsp olive oil
1 tbsp flour (optional, for binding)
Salt and pepper
Fresh parsley, chopped

Instructions

1
Saute onion in olive oil until golden. Add shredded lamb, tomato paste, turmeric, cumin, and cinnamon. Cook 5 minutes.
2
Spread boiled potato cubes in a greased round baking dish. Top with the spiced lamb mixture.
3
Beat eggs well with salt, pepper, and parsley. Pour evenly over the lamb and potato layers.
4
Bake at 180C for 30-35 minutes until the top is set, golden, and slightly puffed.
5
Let rest 10 minutes before cutting into wedges like a cake.
6
Serve warm or at room temperature with a simple salad and bread.

💡

Did You Know?

Libyan tajine confuses many visitors who expect the Moroccan cone-shaped vessel; in Libya, tajine simply means a baked egg dish.

Chef's Notes

Equipment Tips

round baking dish
skillet
mixing bowl
oven

Garnishing

parsley, tomato slices

Accompaniments

salad, bread

The Story Behind Tajine Msayer

Libyan tajine bears no resemblance to Moroccan tagine beyond sharing a name derived from the same Arabic root. In Libya, tajine refers to a baked egg casserole that likely arrived via Ottoman culinary influence, related to Turkish kuku and Persian kookoo. It became a beloved way to stretch leftover meat into a new meal, reflecting Libyan household thrift. The dish is versatile, appearing at lunch tables across the country in countless variations depending on what ingredients are available.

🕐 Traditionally enjoyed lunch, leftovers repurposed 📜 Origins: Ottoman-era Libya

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