Casablanca

Author(s): Nargisse Benkabbou

Cooking

A book that is infused with the flavours of Morocco and is as accessible as it is inspiring. -- Nigella Lawson


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, MyMoroccanFood.com, 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.

$39.99(AUD)


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Product Information

Nargisse Benkabbou was raised in Brussels, where she grew up in a strongly food-oriented family that continually nurtured her connection with her roots and country of origin, Morocco.After living in Brussels and Paris, Nargisse moved to London a few years ago to pursue her education in Politics only to realize that her love for cooking and food was a real passion. After training at Leiths School of Food and Wine, she started blogging and sharing her Moroccan recipes "with a twist". In addition to recipes that run the gamut from starters to desserts, Nargisse also shares her own "food for thought", a personal commentary section of her site dedicated to exploring Moroccan ingredients and experimenting with new cooking techniques. Her work currently involves recipe development, food photography, cooking classes and working as a guest chef. Each recipe that Nargisse produces is a celebration of her heritage and a care for simplicity and modernity. While she has a strong grasp of traditional Moroccan cuisine, her ultimate goal is to inspire and bring "a breath of fresh air" to Moroccan food. Discover more about Nargisse on twitter and instagram @mymoroccanfood, and on her website www.mymoroccanfood.com

General Fields

  • : 9781784723934
  • : Octopus Publishing Group
  • : Mitchell Beazley
  • : April 2018
  • : 241mm X 193mm
  • : United Kingdom
  • : May 2018
  • : books

Special Fields

  • : Nargisse Benkabbou
  • : Hardback
  • : 1
  • : 641.5964
  • : 224
  • : 90 colour photographs & illustrations