Billy’s Taginehttps://www.penzeys.com/shop/recipes/billy-s-tagine/Joyce Hinckley writes, “This dish is an egg-based casserole that uses the three-step technique common in many Tunisian dishes: begin with a sauce and then add vegetables and finish with the featured ingredient. French influence can be seen in the use of Gruyère cheese and maritime trading history in the addition of cinnamon to the beef in the sauce. There are many varieties of tagine, but this one is Daddy’s favorite.”1 lb. extra lean ground beef1 small onion, finely diced2 TB. olive oil, divided2 TB. tomato paste1 tsp. TURKISH SEASONING or PENZEYS CINNAMON1 1/2 Cups water1 28-oz. can cannellini beans3 Cups chopped fresh parsley (1 large bunch)4 oz. Gruyère cheese, small diced1/2 Cup grated Parmesan cheese1/2 Cup bread crumbs6 large eggs, room temperature1⁄3 Cup bread crumbs
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