Cook with us the recipes of El Jardín del Califa

  • Next Saturday at 12:00 live on Califa Vejer's Facebook channel

Do you miss our restaurant's favorite dishes? Don't worry because this Saturday we're offering a great plan... with some of our best live recipes! We will post the full recipes and methods in English on this blog when we go live.

This Facebook 'Live' class will be presented in Spanish.

This Saturday, March 28th at 12:00 you will have the opportunity to learn how to cook four of our best dishes from James Stuart, director of the Califa group, who will teach us how to prepare the recipes from his home... and many other surprises! The recipes are the same ones we use in the restaurant El Jardín del Califa. Our success lies in using the traditional recipes of the classic dishes, with thousands of years behind them.

The four dishes we are going to present are easy to prepare with basic ingredients and are prepared in about an hour. There are some like tahini or cous cous that can be a little more difficult to get, so we indicate alternatives to these products.

Take note of the ingredients so you can have everything ready and at hand for Saturday:

Chicken tagine Califa style 

  • 4 chicken thighs.
  • 3 medium peeled potatoes.
  • 1/2 macerated lemon (in case you don't have macerated lemon use normal lemon).
  • 1 onion.
  • 3 cloves of garlic.
  • Parsley.
  • 1 teaspoon of black pepper.
  • 1 teaspoon of ginger.
  • 1⁄2 teaspoon of ground saffron or pinch of threads.
  • 1⁄2 teaspoon turmeric.
  • Pinch of salt.
  • 8 green olives.
  • 1 small glass of virgin olive oil.
  • 1 glass of water.




  • 2 large aubergines.
  • Tahini (in case we don't find tahini we will use Greek yogurt).
  • 2 lemons.
  • 2 cloves of garlic.
  • Salt.
  • Olive oil.



  • 1 large bunch of parsley (250g or so).
  • 1/2 bunch of mint (90gr. more or less).
  • 60gr. of cous cous (in the Califa we use burghul wheat but sometimes it is difficult to get).
  • 1 onion.
  • 2 lemons.
  • 3 red tomatoes not too ripe.
  • Olive oil.

- If you want to make a gluten-free (couscous-free) version you can add 1 cucumber to the ingredient list -

*A note about tabbouleh. In the Caliph's Garden we prepared this dish following the Lebanese recipe. It is totally different from the tabbouleh found in most restaurants in Spain, as here they use a lot of cous cous and very little vegetables. The traditional recipe is the other way around, i.e. with lots of vegetables and little wheat.



Lemon and almond cake with honey

  • 350 grams of butter.
  • 350 gr. of ground almond (you can also make half almond, half baking flour)
  • 200 gr. of brown sugar.
  • 4 eggs.
  • 2 lemons.
  • 200 gr. of honey or agave syrup if you prefer.



After Saturday's live show we will publish the complete recipes on the blog. And, of course, we'll be delighted to receive your comments, photos or videos through our social networks or by email to to see how they turned out. They're sure to be delicious!