Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco

“If there’s one thing that sets Moroccan cuisine apart from so many others, it’s the unmistakable pursuit of bold flavors in every dish,” writes Benkabbou (Casablanca) in this vibrant and approachable collection of over 100 recipes both traditional and modern. From steamed couscous, “a staple of Moroccan cuisine,” to rich lamb or chicken tagines, the aromatic fare represents a melting pot of Arab, Berber, and Mediterranean cultures. Foundational spices include cinnamon, cumin, saffron, and ginger, while condiments (or, as Benkabbou terms them, “flavor boosters”) include preserved lemon; chermoula, an herbaceous marinade; and warming ras el hanout spice blend. For breakfast, there’s maakouda, or deep-fried potato cakes in green pepper–tomato salsa, and m’semen, semolina flatbreads. A chapter on vegetables includes an updated Caesar salad with harissa dressing and crispy chickpeas. Among the poultry dishes there’s sticky orange and turmeric chicken skewers, while a chapter on meat dishes includes kefta and rice stuffed bell peppers. Vegetarian options abound, such as the lemony bakoula greens galette with burrata. The paella-like seafood berkoukes is a showstopper, and sweet treats round things out. Suggested menus help meal planning, especially for those less familiar with Moroccan fare. Though some ingredients may be complicated to source, this inviting, practical compilation is sure to inspire. (Apr.)