North African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tajine El Bey
Tunisia's grand layered bake of spiced lamb, eggs, and cheese baked in a deep crust — a celebration dish with silky, complex layers in every slice.
Contains common allergens
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Instructions
8 steps- 1
Heat olive oil in a heavy pot and brown the lamb cubes on all sides over medium-high heat.
- 2
Add the onion and garlic and cook until softened, then stir in cinnamon, turmeric, and tomato paste and cook one minute until fragrant.
- 3
Pour in enough water to cover the meat, season with salt and pepper, cover, and simmer over low heat until the lamb is fork-tender and the liquid has reduced to a thick sauce, about 45 minutes.
- 4
Shred or finely chop the cooked lamb and stir it back into its reduced sauce along with the parsley.
- 5
Preheat the oven to 375F and butter a deep baking dish.
- 6
Whisk the eggs in a large bowl, fold in the grated cheese and the meat mixture until evenly combined.
- 7
Pour into the prepared dish and bake until the top is golden and set like a firm custard, about 30 to 35 minutes.
- 8
Rest for 10 minutes before slicing into wedges, as you would a cake.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
61/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving325
Calories
34 g
Protein
2 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tajine El Bey is a Tunisian baked egg-and-meat dish that bears no resemblance to the Moroccan clay pot tajine; in Tunisia, a tajine refers to a genre of oven-baked frittata-style dishes that were fixtures of the beylic courts in Tunis during the Ottoman era. El Bey translates loosely as 'of the ruler' or 'the governor's,' reflecting its origins as a refined dish of the ruling class made with ground spiced meat, eggs, and cheese that would have been served at formal banquets. Today it is a festive home dish for family gatherings and Eid celebrations.
Listahan note
This version cooks the lamb filling completely before folding in the eggs and cheese, so the base is flavored and set before baking rather than relying on the oven to do all the work.
Technique cues
- The flour acts as a binder in this dish and is added to the cooked lamb mixture before the eggs; it prevents the egg layer from weeping liquid during baking and helps the slices hold together cleanly when cut, which is how a tajine is traditionally served at a Tunisian table.
- Turmeric is the key coloring spice and should be added with the garlic and onion while they soften so it blooms in the fat; adding it later produces an uneven yellow color and a slightly raw, medicinal taste.
- The dish is done when the center does not jiggle when the pan is nudged and the top is set and lightly golden; a toothpick inserted in the center should come out with just a few moist crumbs, not wet egg, similar to a frittata.
Kitchen flow
- Parallel prep
- While the lamb and onion mixture cooks on the stovetop, grate the cheese, beat the eggs, and chop the spinach so everything is ready to combine before the baking phase.
- Make-ahead
- Bake the full tajine, cool, and refrigerate up to 2 days ahead; slice and reheat in a 325-degree oven covered in foil for 15 minutes.
- Leftover move
- Cold slices of tajine are excellent in a sandwich with harissa and sliced tomato, or reheated and served over a simple green salad for lunch.
- Cleanup rhythm
- Use an oven-safe skillet to go stovetop to oven in one pan, which eliminates the need to transfer the mixture; line the bottom with parchment if using a baking dish for easy removal.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb ground lamb
seasoned protein base
Purpose: Ground lamb provides the rich, savory foundation of the dish and takes on the turmeric and garlic seasoning evenly during browning.
Handling: Brown over medium-high heat, breaking into small crumbles, and drain excess fat before adding the other ingredients.
Adaptation: Ground beef or a 50/50 lamb-beef blend is the most common substitute and produces a milder but equally good result.
6 large eggs
binder and structure
Purpose: Beaten eggs hold the meat, spinach, and cheese together into a sliceable baked dish rather than a loose scramble.
Handling: Beat well with a fork and season with a pinch of salt before folding into the cooled lamb mixture.
Adaptation: No direct egg-free substitute for this dish; it is fundamentally an egg-set bake.
1 cup grated Gruyere or Edam cheese
richness and crust
Purpose: Cheese adds salty richness to the interior and browns on top during baking to form a savory crust that is the visual signature of the dish.
Handling: Grate fresh from the block; pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth crust.
Adaptation: Parmesan or Pecorino Romano creates a sharper, saltier top crust; cheddar works but is not traditional.
2 cups baby spinach (chopped)
green vegetable and color
Purpose: Spinach adds moisture, color, and a mild mineral note that lightens what would otherwise be a very dense meat-and-egg bake.
Handling: Chop roughly and wilt in the pan with the cooked lamb for 1 minute before taking the pan off heat; this removes excess water.
Adaptation: Frozen spinach (thawed and squeezed very dry) works well; Swiss chard or kale cut into thin ribbons are equally good alternatives.
1 tsp turmeric
color and warmth
Purpose: Turmeric gives the dish its characteristic golden-yellow interior color that makes a cross-section of sliced tajine visually striking.
Handling: Add to the pan with the garlic and onion so it blooms in the oil before the meat is added.
Adaptation: A pinch of saffron dissolved in 1 tablespoon of warm water gives a more complex and traditional flavor at higher cost.
Technique notes
- Let the lamb mixture cool for at least 5 minutes after taking off the heat before folding in the beaten eggs; adding eggs to a very hot mixture starts cooking them immediately and results in rubbery flecks of cooked egg throughout the bake.
- Press the mixture flat and even in the baking dish or pan before putting it in the oven; an uneven surface bakes unevenly and the thinner areas overcook while the thicker parts are still wet.
- Run a thin spatula around the edge and underneath the bake before slicing; letting the tajine cool for 10 minutes after removing from the oven makes clean slices possible without the dish crumbling.
Ingredient swaps
- Gluten-free direction
- Replace all-purpose flour with rice flour or a gluten-free all-purpose blend in the same quantity; the binder function is identical.
- Dairy-free option
- Omit the cheese and increase the flour to 3/4 cup for binding; the top crust will be less golden but the interior flavor remains good.
- Vegetarian direction
- Replace the ground lamb with a mixture of cooked lentils and finely diced mushrooms sauteed until dry; season aggressively with turmeric, cumin, and garlic.
Serve alongside
- Slata Mechouia (Tunisian roasted pepper salad)
- simple cucumber and mint yogurt salad
- warm pita or crusty bread
- harissa and olive oil for dipping
- chilled Tunisian rose wine or a light red
- sparkling water with lemon
- strong mint tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate covered for up to 3 days; slice only as needed and cover the cut surface tightly with plastic wrap to prevent drying.
- Reheat individual slices in a 325-degree oven covered loosely with foil for 12 to 15 minutes, or briefly in a covered skillet over low heat.
- Freeze sliced portions separated by parchment for up to 2 months; thaw overnight in the refrigerator before reheating.
Equipment
- large oven-safe skillet (10 to 12 inch) or 9x9 baking dish
- box grater for cheese
- mixing bowl for beaten eggs
- offset spatula or thin flexible spatula for serving
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