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+ servings
Prep Time
30 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs 10 mins
Minina is a delicious thick chicken omelette that is one of the greatest classic recipes of Tunisian and North African Jewish cuisine.
Course: Appetizer
Cuisine: North African, Tunisian
Servings: 10 people
Author: Vera Abitbol
  • 25 raw eggs
  • 8 hard boiled eggs
  • 1 lb chicken breast
  • 2 stalks celery
  • 1 carrot
  • 2 onions
  • 1 large lemon
  • ½ cup sunflower oil
  • Salt
  • White pepper
  1. In a Dutch oven, prepare a broth with the chicken breast, celery stalks, carrot, onions. Cover with boiling water, salt and pepper. Cook on low to medium heat for 30 minutes.
  2. Then, remove chicken from the broth and drain. Filter the broth and set aside.
  3. Peel the hard-boiled eggs and cut them roughly. Set aside.
  4. Shred the chicken finely.
  5. In a large bowl, combine the hard-boiled eggs and the chicken. Add the zest of the lemon and mix well.
  6. In another large salad bowl, beat the eggs and lemon juice into an omelette. Season with salt and pepper.
  7. Mix the two preparations.
  8. Preheat the oven to 400 F (200˚C).

  9. Pour the oil into a large loaf pan or cake mold with a non-stick coating. Tilt the mold in all directions to make sure all the edges are well greased.

  10. Place the mold in the hot oven for a few minutes to heat the oil (very important step).
  11. Pour all the mixture into the hot pan and bake on the middle rack of the oven.
  12. After 25 minutes of baking, open the oven and check the cooking with a skewer. It must come out clean but wet.
  13. Lower the oven temperature to 350 F (180˚C).

  14. Remove the pan from the oven and sprinkle generously with the broth previously reserved. Bake again immediately for 25 minutes.
  15. Again, remove the pan from the oven and sprinkle it generously with broth. Bake again immediately for 20 minutes.
  16. Turn off the oven and let the minina cool completely inside the oven.
  17. Refrigerate for at least an hour before cutting.