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