Spinach Tagine
mursalin
Here is a spinach tagine recipe that I invite you to make a quick recipe that can be accommodated in all sauces, I never make the same recipe, it all depends on what I have in my fridge, sometimes I make this completely vegetarian tagine, sometimes with chicken, sometimes with meat, and this time with minced meat.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine Algerian
Servings 6 people
Calories 410 kcal
- 1 lb or 5 Ground beef meatball
- 1 1/2 lb of spinach
- 2 Cups of grated cheese
- 6 large eggs
- 3 cheese triangles
- 2 tablespoons of crème fraîche
- 2 Finely chopped onions
- 4 cloves of clogged garlic
- 3 potatoes cut into thin strips
- 2 knobs of butter about 1/2 cup
- 1 Pinch of salt
- 1 Pinch of pepper
- 1 Pinch of nutmeg
Fry the potato slices in oil; then let drain and set it aside
In a skillet, brown the onion and the garlic in the butter
Add the spinach, then mix very well and continue cooking for about 10 minutes.
Remove off the heat; then add the crème fraîche, the eggs and the cheese, then season with the salt
Season pepper, nutmeg
Garnish the edge and bottom of the mold with the potato slices
Pour in the spinach mixture, arrange the meatballs, fold the potatoes
Bake for about 30 minutes, or until the filling is firm.
Remove the Tagine from the oven and let it cool for about 5 minutes
Slice the Tagine, then serve and enjoy it
Sodium: 690mgFiber: 9.3gCalories: 410kcalFat: 18.3gProtein: 33gCarbohydrates: 29g