Casablanca: My Moroccan Food by Nargisse Benkabbou

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Notes about this book

  • mjes on September 26, 2019

    This cookbook has been the cookbook of the month for April 2019 for the Great British Chefs Cookbook Club

Notes about Recipes in this book

  • Mrouzia lamb shanks

    • joneshayley on January 30, 2021

      Lovely but a bit sweet for my taste- add chillis to the onions to give depth if making again

    • Indio32 on November 08, 2020

      This was quite superb as an autumn Sunday evening supper. Pretty hands off apart from grating the onion. Made a half portion with 2 largish good quality Welsh lamb shanks. Not sure that my pinch of saffron was a complete pinch let alone the 'generous' one called for in the recipe but hey ho! Toasted the almonds in a frying pan rather than put the oven on just for that. Definitely recommend.

  • Orange zest & turmeric lamb chops

    • joneshayley on April 20, 2019

      Lovely flavourful chops- sweet and zesty. Yum

  • Merguez burger with preserved lemon guacamole

    • joneshayley on December 09, 2018

      Made without the guacamole. Absolutely outstanding recipe- the spices and seasoning are perfectly balanced and result in a deliciously spicy decadent burger. I’ll definitely make these again

  • Berber meat turnovers with goat cheese & harissa sauce

    • joneshayley on November 15, 2018

      Sauce is fabulous, and the pasties, just okay.

  • Shallot & tomato chicken tagine (Chicken kamama)

    • joneshayley on April 16, 2019

      Beautiful recipe, vaguely exotic perfumed flavours of the spices, against the sweet smoky shallot and tomato is wonderful. I’ll definitely make it again. The only fault is the cooking times- 25 minutes poaching in the sauce, another 20 minutes in the oven and another 25 minutes in the oven AFTER the sauce is added? I added the sauce after the 20 minutes in the oven, gave it 5 minutes and served- even then at 200c a lot of the sauce had evaporated and burnt - I had to add a little extra stock to loosen. After 25 minutes it would have been black!

  • Buttermilk chicken kebabs

    • joneshayley on November 09, 2018

      Wonderful recipe- lovely marinade, bursting with flavour. I’ll definitely make this again

  • Berber breakfast eggs

    • joneshayley on June 08, 2020

      Beautiful breakfast, serve with flatbread for lunch. Recipe states feeds 4 - we might be greedy but this made a nice breakfast for two. Spicy, rich while also being healthy and nutritious. Great recipe.

  • Courgette, thyme & beef shin tagine

    • joneshayley on November 06, 2018

      This is a meal that’s more than the sum of its parts. For the relatively few spices used, it’s packed with flavour. Easy, and delicious.

  • Harissa & lemon chicken tray bake with sweet potatoes & cauliflower

    • joneshayley on November 07, 2018

      Lovely recipe, very easy to make. I followed as written, but will use less lemon next time. Or add honey, something sweet to balance the sharp lemon

  • Chermoula crumbed cod

    • joneshayley on December 08, 2018

      The crumb is very nice and not overpowering. Makes a lovely light lunch served with a salad.

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  • ISBN 10 0228100860
  • ISBN 13 9780228100867
  • Published Sep 28 2018
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Firefly Books

Publishers Text

A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland.

Nargisse Benkabbou grew up in a food-oriented family that nurtured her connection with her roots and country of origin, Morocco. On her popular blog,, she shares her family's recipes and her innovative cross-cultural creations.

Casablanca features 100 recipes for simple and satisfying Moroccan meals for family and entertaining. Benkabbou describes the essential elements in Moroccan cuisine and how to make them -- Ras el hanout spice mix, preserved lemons, Harissa paste; scented waters, couscous, preserved lemons, Chermoula, and Moroccan tea. She also introduces the tagine and explains how to use it.

The recipes include:

  • Starters to Share - Roasted red pepper and preserved lemon salad with butter beans; Serrouda (chickpea dip); Sweet potato and feta maakouda (potato cakes); Grandma's broad bean and zucchini salad
  • Vegetarian Dishes - Baghrir (pancake) with crème fraiche and chestnut mushrooms; Moroccan eggs Florentine with harissa hollandaise; Root vegetable and prune tagine
  • Meat - Mama's harira (soup); My grandfather's mechoui (lamb) with yoghurt and mint sauce; Orange zest and turmeric lamb chops
  • Poultry - Chorba beida (white chicken soup); Chicken, carrot and charred lemon tagine; Spicy chicken livers; Duck and cannellini bean casserole with caraway and dried figs
  • Seafood - Fragrant seafood and tomato tagine; Merguez-stuffed squid in tomato sauce; Monkfish tagine with apricots, dates and fennel
  • Bread - Wholemeal mahrash bread; Mkhamer (skillet bread); Seeded harcha ("scone"); Cumin and buttermilk cornbread
  • Sweets - Pistachio, orange and olive oil flourless loaf cake (gluten-, dairy-free); Ktefa (filo pastry with custard); Ras el hanout carrot cake with cream cheese frosting; Jabane (nougat).

Casablanca will be eagerly welcomed by those familiar with Moroccan food and by adventurous cooks wanting to expand their culinary horizons.

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