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Madaq

Simple Everyday Recipes with the Flavours of Morocco
By Nargisse Benkabbou
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Brief Description
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... Read More
Format: Hardback
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An accessible, modern guide to Moroccan cooking.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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.

Book Details

INFORMATION

ISBN: 9781837836246

Publisher: Quadrille Publishing Ltd

Format: Hardback

Date Published: 09 April 2026

Country: United Kingdom

Imprint: Quadrille Publishing Ltd

Illustration: Full-colour photography throughout

Audience: General / adult

DIMENSIONS

Width: 201.0mm

Height: 253.0mm

Weight: 600g

Pages: 288

Collections

Best Sellers at Book Hero Cook Books & Recipes Cooking & Food In Stock Books In-Stock Cooking & Food Nargisse Benkabbou Non-Fiction

About the Author

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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