In Tajine Maadnous, parsley plays a very important role.

Its name derives from the Maghrebi-Arabic word for “parsley”, معدنوس (mʿdnws – approximately ‘maadnous’).

Similar to an Italian frittata or a Spanish tortilla, the Tunisian tajine is an easy and delicious egg omelet filled with chicken, parsley, and spices (baharat or tabel).

Not to be confused with the Moroccan tajine… Both dishes originate from variations in the use of the original Arabic word ṭājin ( طَاجِن), which comes from the ancient Greek word tágēnon (τάγηνον). 

The original Greek word means pan or casserole, while the Arabic derivation can mean this or an earthenware cooking dish.

In rural areas of Tunisia, home cooks place a shallow clay dish over olive wood coals, fill it, cover it with a flat clay pan, and then pile hot coals on top.

Essentially, the word has always been used to refer first and foremost to a cooking dish/pan, rather than the meals cooked within it.

In Tunisia, the word has retained the standard Arabic spelling and has evolved over time to refer to a specific egg dish in the form of a hearty meat and vegetable omelet.

The recipe was the highlight of the ViaggiandoMangiando on-air event on September 6, 2022. The video: HERE.