Yassine Khalal’s Vegetable Tagine


Yassine Khalal, Executive Chef at Kasbah Tamadot, reveals the recipe for his traditional vegetable tagine recipe

“I was born and raised in Marrakech so have a passion for traditional Moroccan cooking. In general, our cuisine is very health focussed with most dishes containing vegetables, whole grains, spices and sweet fruit. If I had to choose my favourite it would be a tagine. Scooping up a mouthful with fresh bread is one of life’s simple pleasures!

In Moroccan cooking, each of the spices is perfectly balanced for their health benefits. Ginger and turmeric are both used in this recipe and have gained popularity recently for their health benefits.

We use cumin not only for it’s wonderful aroma and sweetness, but to help aid digestion. One of my favourite spices is Saffron. It’s known to be highly valuable, and boosts brain power and the immune system with the added bonus of a great flavour that enhances dishes.”

Serves 8

• 500g red onions
• 500g carrots
• 300g courgettes
• 100g green peppers
• 500g plum tomatoes
• 1 piece red chilli pepper
• 500g potatoes
• 60g green olives, pitted
• Salt & pepper to taste
• 1 tsp curcuma
• 1 tsp ginger powder
• ¼ tsp cumin powder
• 1 tsp paprika
• 1g saffron
• 1 bunch parsley
• 25cl water

1 Slice the onions and place them in a tagine pot or a large pan on a medium heat with the olives until the onions are soft
2 Whilst the onions and olives are cooking, slice the carrots, green peppers, tomatoes, chilli pepper, fennel and potatoes
3 Add the vegetables into the pan with the onions and olives
4 Add the water. Season with salt and pepper, curcuma, ginger, cumin and paprika
5 Cover and cook for 40 minutes on a medium heat
6 The traditional serving is straight from the tagine pot. If you’ve cooked your tagine in a pan, then transfer to a plate and enjoy! 

Recipe courtesy of Yassine Khalal, Executive Chef at Kasbah Tamadot


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