Aghlay

When we were planning menus at Tiziri, we wanted mealtimes to be more interesting than the usual — we wouldn't go so far as to declare it a tagine-free zone, but we wanted real variety and genuine excitement about food in the middle of the desert.

• All ingredients locally sourced, and therefore seasonal
• Zero food waste, as a serious goal, not a slogan
• Exciting vegetarian & vegan options, not an afterthought
• Good enough that guests ask us for the recipe

Vegetarian & Vegan

In addition to our standard menu, examples of what our kitchen has created:

• Courgette and Goats Cheese Dumplings
• Aubergine Caviar
• Quinoa Stuffed Vegetables
• Shakshuka, Charmoula & Pumpkin Rissoles
• Quinoa Pâtés with Kale & Coriander Pesto
• Zucchini Dumplings with Balsamic Tomato & Onion Chutney
• Carrot Zaalouk

No Excuses

We work in one of the most challenging kitchens anywhere: a small tent in the middle of the Sahara, extreme heat and cold, regular wind and sandstorms, unreliable wifi, limited refrigeration, and erratic stock in local shops. It would be easy to serve a lukewarm tagine prepared hours early, every night. That's not what you want, and it's not what we want — so no excuses. We try our best every time, and if we ever fall short, tell us and we'll put it right.

Lunch at Tiziri

Staying more than one night? Pre-order lunch — a picnic set up in a shady spot in the dunes, or a table inside or out. Lunch leans more traditionally Moroccan: tagines, skewered grilled meats, madfouna (Berber pizza), and seasonal salads. You can also pre-book a demonstration of sand-bread — an ancient desert baking technique kept alive by one of the last nomads in the area who still holds the skill.