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Modus Operandi Of Algerian Cheese Tagine

Algerian cheese tagine (Bounarine) is a distinctive recipe from Algerian cuisine consisting of meat, eggs, cheese and olives. It is served in invitations and in the holy month of Ramadan, very tasty and delicious.

Preparation time:

15 minutes

Cooking time:

50 minutes

Total time:

1 hour 5 minutes

Modus Operandi Of Algerian Cheese Tagine

Ingredients Algerian cheese tagine

  • 1 kilogram of finely minced meat
  • 350 grams of creamy white cheese, cut into 1-centimetre-thick slices
  • 200 grams of mixed mozzarella cheese and grated cheddar cheese
  • 125 grams of green olives, washed and finely chopped
  • ¾ cup boiled rice
  • 1 large grain, finely chopped:
  • onion - green pepper
  • 6 eggs
  • 4 crushed garlic cloves
  • ½ bunch of mint or parsley, finely chopped
  • 1.5 tablespoons of butter
  • 1 teaspoon:
  • salt - ras el hanout or the seven spices
  • ½ teaspoon:
  • black pepper - turmeric
  • To prepare the olive dressing:

  • ½ kilo of green olives, washed and soaked in hot water with a baking powder envelope for 1 hour
  • 1 large onion finely chopped
  • 4 crushed garlic cloves
  • 1 tablespoon of butter
  • ½ teaspoon:
  • black pepper - ras el hanout - salt
  • ¼ teaspoon turmeric

How to prepare Algerian cheese tagine

  1. Put the butter in a bowl over medium heat, add the crushed onions and garlic and stir for 5 minutes until wilted, then add the meat, salt, pepper, turmeric and ras el hanout and stir and leave the meat for 15 minutes until it is fully cooked. Leave it aside until it cools down a bit, then add the parsley, chopped green olives, green pepper and boiled rice and mix Then we add the eggs and stir until all the ingredients overlap together.
  2.  Pour into moulds greased with oil, cover the face with slices of white cheese, and on top of it mix mozzarella and cheddar cheese, and put it in the oven at a temperature of 180 degrees Celsius for 30 minutes until fully cooked. Meanwhile, put butter in a bowl over medium heat, add onion, crushed garlic, salt, pepper, turmeric, and ras el hanout and simmer for 7 minutes until tender, add green olives to prepare the olive seasoning. will do. Stir for 5 minutes, then add 1/2 litre of water and boil the mixture for 15 minutes.
  3. Pour the mould into a serving bowl and add the green olive dressing along with the soup to serve here with health. 


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