Casablanca: My Moroccan Food
Casablanca: My Moroccan Food
Casablanca: My Moroccan Food Casablanca: My Moroccan Food Casablanca: My Moroccan Food Casablanca: My Moroccan Food Casablanca: My Moroccan Food

* Book Type:

Not Available Online
Publisher: Firefly Books

Author Statement: Nargisse Benkabbou
Audience: Trade
Specs: full color throughout, 88 color photographs, index
Pages: 224
Trim Size: 7 1/2" X 9 1/4" X 1"
Language code 1: eng
Publication Date: 20180901
Copyright Year: 2018
Price: Select Below

Casablanca: My Moroccan Food

A native Moroccan shares 100 recipes for the vibrant and delicious dishes of her homeland.

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

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,, 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, 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.


Nargisse Benkabbou was born in Morocco and raised in Brussels. In addition to her popular blog,, and a growing social media profile, she is active in experimenting with new cooking techniques, recipe development, food photography, cooking classes and working as a guest chef. She has appeared in, contributed to and been featured in a variety of media, including CNN. She lives in London, UK.

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