Kasbah Tamadot Vegetable Tagine recipe by Yassine Khalal

Yassine Khalal

Yassine Khalal

23rd August 2018
Yassine Khalal

Kasbah Tamadot Vegetable Tagine recipe by Yassine Khalal

Kasbah Tamadot Vegetable Tagine recipe by Yassine Khalal, executive chef.


  • (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


• 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
• Whilst the onions and olives are cooking, slice the carrots, green peppers, tomatoes, chilli pepper, fennel and potatoes
• Add the vegetables into the pan with the onions and olives
• Add the water
• Season with salt and pepper, curcuma, ginger, cumin and paprika
• Cover and cook for 40 minutes on a medium heat
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!

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