Author(s): Nargisse Benkabbou
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 cr me 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.
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
- : 9781784723934
- : Octopus Publishing Group
- : Mitchell Beazley
- : March 2018
- : 241mm X 193mm
- : United Kingdom
- : May 2018
- : books
- : 641.5964
- : 224
- : 90 colour photographs & illustrations
- : Nargisse Benkabbou
- : Hardback
- : 1