Always a popular dish on in:spa retreats in Marrakech. It just takes a few minutes to prepare the vegetables and then slow cooked for 30 to 45 minutes. A delicious year round dish created by Miranda, one of our regular chefs.

Berber vegetable tagine with bread


  • Sliced red onion
  • Sliced large chunks of peppers
  • Sliced sweet potatoes
  • Sliced carrots (lengthways)
  • Sliced courgettes (lengthways)
  • White cabbage chopped into chunks
  • Teaspoon of black pepper
  • Teaspoon of chilli powder
  • Tablespoon of cumin
  • 2 cloves of chopped garlic
  • Chopped bunch of parsley and coriander
  • 4 tablespoons of olive oil
  • 1 sliced lemon


Scatter the sliced onions at the base of the tagine/saucepan and cover with the spices and olive oil. Build up the tagine by placing the vegetables on top of each other in layers. Scatter with more parsley and coriander. Put the cover on the tagine and cook slowly on a low heat for approximately 30-45 minutes.