Tijíns

Tijíns is a traditional dish originating from the Maghreb region of North Africa, particularly popular in Morocco and Algeria. It is a type of savory pastry, often made with a thin, crispy dough filled with a mixture of seasoned ground meat, typically lamb or beef, and spices. Common additions to the filling include onions, garlic, herbs such as parsley and cilantro, and a blend of spices like cumin, coriander, and paprika, which contribute to its distinctive flavor profile.

The preparation of tijíns involves carefully layering or wrapping the dough around the filling. This can be done in various shapes, often resembling small parcels or pies. They are then typically baked until the dough is golden brown and crisp. Some variations may include a touch of lemon zest or preserved lemon in the filling for a zesty note. Tijíns are often served as an appetizer, a light meal, or as part of a larger spread of Moroccan or Algerian cuisine. The exact spices and proportions can vary significantly from family to family and region to region, making each preparation a unique culinary experience.