Madaq
Simple and Delicious Everyday Recipes with the Flavors of Morocco: A Cookbook
$68.75
- Hardcover
304 pages
- Release Date
7 April 2026
Summary
Discover the bold dishes and amazing flavors of Morocco in your own kitchen and uncover what makes this North African cuisine—shaped by Berber roots, Arabic traditions, and Mediterranean brightness—so accessible, delicious, and memorable.
“With MADAQ, Nargisse Benkabbou 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, author of B…
Book Details
| ISBN-13: | 9780593801604 |
|---|---|
| ISBN-10: | 0593801601 |
| Author: | Nargisse Benkabbou |
| Publisher: | Alfred A. Knopf |
| Imprint: | Alfred A. Knopf |
| Format: | Hardcover |
| Number of Pages: | 304 |
| Release Date: | 7 April 2026 |
| Weight: | 1.55kg |
| Dimensions: | 25mm x 237mm x 286mm |
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Critics Review
“I was drawn to Nargisse Benkabbou’s cookbook, Madaq, because of my enthusiasm for Moroccan cuisine. After living with a host family in Rabat, I got to experience the madaq, or flavor, of the coastal city: chermoula fried sardine sandwiches, cups of soothing harira, and of course, mountains of couscous every Friday (lucky me). Benkabbou, a New York Times contributor, chef, and restaurant consultant, has dedicated her sophomore title to the simple dishes she grew up with as the daughter of Moroccan immigrants living in Brussels. You’ll find an abundance of ways Benkabbou invites you in to find the right recipe: one-pot wonders, batch cooking, even ideas for picky eaters. I made Garlic Butter and Cheese Flatbreads: m’semen, stuffed with herbs, mozzarella, and cheddar. Wonderful hot off the griddle. I also tried her sheet-pan version of a chicken and grape tagine with chickpeas and thyme. After a spell in the oven, I was left with crispy skin, blistered fruit, and a schmaltzy sauce that would’ve been divine over grains.”
— Nina Moskowitz, Bon Appetit
“Madaq means “flavor” in Moroccan Arabic, and author Nargisse Benkabbou, the daughter of Moroccan immigrants, is particularly adept at translating the flavors of her family’s home country into recipes that feel approachable for Western kitchens. Think artichoke and pea tagine pasta, chermoula salmon with quick-pickled cucumbers, and make-ahead kefta and kale couscous bowls, among other weeknight-friendly fare. This is a warm and thoughtful introduction for any Moroccan cuisine-curious home cooks.”
— Jamie Feldmar, Saveur
Nargisse Benkabbou
NARGISSE BENKABBOU was born in Brussels and raised in Paris and London. The author of Casablanca: My Moroccan Food, Benkabbou served as the executive chef at L’Mida Marrakech in Marrakech, Morocco, and has written for The New York Times, The Guardian, BBC, Good Food, and Serious Eats. She divides her time between London and Marrakech, Morocco.
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