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. As the daughter of two Moroccan immigrants, Nargisse Benkabbou inherited a world of flavor. Despite living hundreds of miles away from their native country, her family’s table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family’s roots. Taking its title from the Moroccan word for flavor, Madaq explores traditional Moroccan recipes with an American kitchen in mind. Here you’ll find recipes for Moroccan “flavor boosters” and spice blends; and recipes that range from the traditional to the contemporary, including: *Tagines, soups, and bowls, from Berber Vegetarian Skillet Tagine with Olive, Preserved Lemon, and Cilantro Salsa to Chicken Berkoukes Soup *Batch cooking dishes to make ahead, from Kefta and Kale Couscous Bowls to Sheet Pan Chicken with Spiced Grape, Chickpeas, and Thyme *Kid-friendly dishes, from Baked Chermoula Potatoes with Eggs to Quick Chicken Bastilla Puff Pies *Sweets and breakfast treats, from Ras el Hanout Chocolate Chip Banana Bread to Honey-Buttered Pancakes with Orange Blossom and Blueberry Sauce *Dishes for special occasions (or for when you have more time), from Berber Stuffed Flatbreads to Ras el Hanout Lamb Shoulder Méchoui with Pistachio and Apricot Salsa Benkabbou’s approachable and authentic meals deliver that special Moroccan flavor—that madaq—right to your table. “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 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.