Overview

The word Madaq means ‘flavour’ in Moroccan Arabic, and Moroccan cuisine pursues bold flavours in every dish, but with simplicity at its heart. With these stunning dishes, Nargisse authentically showcases the rich blend of Arab and Berber influence in her home country’s cooking, but in a relaxed style, with simple ingredients and straightforward techniques. Morocco is famous for its tagines and the scented couscous, zingy salads, fragrant roasts and sweet pastries, but beyond these more familiar recipes, there are classic and contemporary dishes to uncover, all celebrating the aromatic and alluring flavours of Morocco. From Roasted Spice Aubergine with Yogurt & Harissa Chilli Crisp and Sticky Orange Turmeric Chicken Skewers to Orange Blossom Lemon Bars with Mint Sugar, Madaq is full of inspirational and vibrant recipes that deserve to be shared.

Full Product Details

9781837836246

Table of Contents

Reviews

I love how Nargisse translates tradition - you don't necessarily need clay pots or days of sun-drying to make brilliant Moroccan food. She's made these flavours work for all kitchens and all schedules without losing the magic. It's confident, accessible, and full of madaq. Madaq is more than a cookbook, it’s a celebration of Morocco through recipes, stories, and breathtaking photography. With Nargisse Benkabbou’s warm and soulful voice guiding you, every page feels like an invitation to gather, cook, and connect. This is a book that will nourish both your kitchen and your heart. Much like Nargisse herself, this book is warm, generous and a gentle guide into the heart of the Moroccan kitchen. -- Noor Murad With Madaq, Nargisse 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 Nargisse’s food is vibrant, big-flavoured and soulful, and Madaq captures it perfectly. A must-have.

Author Information

Nargisse Benkabbou is a chef, food writer and authority on Moroccan cuisine. She was the executive chef at the outstanding L’Mida, the highest rootfop restaurant in Marrakech’s Medina. She is a regular New York Times food contributor and has published recipes in the Guardian and Good Food magazine amongst others. Her first book Casablanca was critically acclaimed and has four co-editions. She lives in London and is due to open her own Moroccan restaurant in 2026.

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