Tajin Sibnekh



  1. Whole nutmegs, 4
  2. Rosebuds (dried), 10
  3. Cinnamon sticks, 5
  4. Blades of mace, 12
  5. Aniseed, 1 tsp
  6. Dried turmeric, 8 pieces
  7. Dried cayenne chillies, 4
  8. Piri-Piri chillies, 8
  9. Lavander leaves, 1/2 tsp
  10. White peppercorns, 1 tbs
  11. Dried galangal, 2 pieces
  12. Whole ginger (cubed), 5 cm piece
  13. Cloves, 6
  14. Allspice berries, 24
  15. Green cardamom pods, 20
  16. Cubeb pepper, 2 tsp
  17. Black cardamom pods, 4
  18. Grains of paradaise, 2 tsp
  19. Cumin, 2 tsp
  20. Saffron threads, 10
  21. Fenugreek, 1 tbs
  22. Mustard seeds, 2 tsp


For the Ras el Hanout:

Place all the ingredients in a dry no-stick drying pan and toast under gently heat until the spices begin to colour and/or dry out.

(The spices are sufficiently toasted when cumin and mustard seeds begin to 'pop'.

When done, set the pan aside and allow to cool thoroughly before transferring to a coffee grinder and grind to a smooth powder.

If properly toasted and the wet ingredients are dried then this spice blend will keep in an airtight container for several months.

For the Tajin Sibnekh:

Heat the oil in a tagine or casserole dish (we used a casserole dish) over medium heat then add the potatoes and fry until golden brown and tender (about 7 minutes).

Remove with a slotted spoon and set aside. Add the chicken and cook until just coloured on all sides (about 5 minutes).

Now add the onion and continue cooking until the onion has softened and has turned translucent (without colouring).

Add the harissa and the ras el hanout and stir-in before adding the water, tomato paste and butter.

Bring to a simmer then add the spinach and cook until wilted. Reduce to a low heat as you prepare the egg mixture.

Add the eggs to a large bowl and beat until smooth. Stir-in the peas, Parmesan cheese and fried potatoes.

(We at this point just added the egg mixture to the chicken mixture (distributed in individual baking dishes)

Then we baked in a previously pre heated oven at 180°C until firm and golden brown).

Add this a spoonful at a time into the chicken mixture, blending well after each addition.

Season to taste then add the lid and cook slowly until the mixture is firm and golden brown.

Allow to cool cut into 12 pieces and serve (we served directly in the individual baking dishes).