Combine semolina, flour, salt, and water to form a smooth, elastic dough for the khobz (bread). Let it rest for 5 minutes.

Coat work surfaces with oil, shape dough into balls, and gently stretch over a pan to cook for about 30 seconds per side. Keep cooked bread covered.

Tear the cooked khobz into smaller or larger pieces.

Finely chop onion and garlic, and fry with meat or chicken and ras el hanout in a large pan to seal the meat/chicken.

Chop carrot, parsnip & courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Peel the carrots, potatoes, parsnip & swede

Add the vegetables to the meat along with 1 liter of water and simmer. If using the chilli add it now, along with salt & pepper. Cook for 40 minutes (or 20 minutes in a pressure cooker).

Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.

Return to heat and cook in pan for further 30 minutes or using pressure cooker then cook on med to high for a further 25 minutes.

Place the Khobz in a a gas'a or very large dish and pour over the Marga (sauce) arranging the meat so that everyone has a piece.