Book overview
Discover the bold dishes and amazing flavors of Morocco in your own kitchen and uncover what makes this North African cuisine--shaped by Berber roots, Arabic traditions, and Mediterranean brightness--so accessible, delicious, and memorable.
"With MADAQ, Nargisse Benkabbou makes Moroccan food feel both sublime and utterly doable, transporting me straight to Fez with every recipe. This book is a feast of memory and sense; magical, sensual, and deeply satisfying." --Sami Tamimi, author of Boustany
As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family's table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family's roots.
Taking its title from the Moroccan word for flavor, Madaq explores traditional Moroccan recipes with an American kitchen in mind. Here you'll find recipes for Moroccan "flavor boosters" and spice blends; and recipes that range from the traditional to the contemporary, including:
*Tagines, soups, and bowls, from Berber Vegetarian Skillet Tagine
with Olive, Preserved Lemon, and Cilantro Salsa to Chicken Berkoukes Soup
*Batch cooking dishes to make ahead, from Kefta and Kale Couscous Bowls
to Sheet Pan Chicken with Spiced Grape, Chickpeas, and Thyme
*Kid-friendly dishes, from Baked Chermoula Potatoes with Eggs to Quick Chicken Bastilla Puff Pies
*Sweets and breakfast treats, from Ras el Hanout Chocolate Chip Banana Bread to Honey-Buttered Pancakes with Orange Blossom and Blueberry Sauce
*Dishes for special occasions (or for when you have more time), from Berber Stuffed Flatbreads to Ras el Hanout Lamb Shoulder M
"With MADAQ, Nargisse Benkabbou makes Moroccan food feel both sublime and utterly doable, transporting me straight to Fez with every recipe. This book is a feast of memory and sense; magical, sensual, and deeply satisfying." --Sami Tamimi, author of Boustany
As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family's table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family's roots.
Taking its title from the Moroccan word for flavor, Madaq explores traditional Moroccan recipes with an American kitchen in mind. Here you'll find recipes for Moroccan "flavor boosters" and spice blends; and recipes that range from the traditional to the contemporary, including:
*Tagines, soups, and bowls, from Berber Vegetarian Skillet Tagine
with Olive, Preserved Lemon, and Cilantro Salsa to Chicken Berkoukes Soup
*Batch cooking dishes to make ahead, from Kefta and Kale Couscous Bowls
to Sheet Pan Chicken with Spiced Grape, Chickpeas, and Thyme
*Kid-friendly dishes, from Baked Chermoula Potatoes with Eggs to Quick Chicken Bastilla Puff Pies
*Sweets and breakfast treats, from Ras el Hanout Chocolate Chip Banana Bread to Honey-Buttered Pancakes with Orange Blossom and Blueberry Sauce
*Dishes for special occasions (or for when you have more time), from Berber Stuffed Flatbreads to Ras el Hanout Lamb Shoulder M
