Casablanca: My Moroccan Food

Benkabbou’s bestselling debut cookbook, featuring 100 recipes that bridge traditional Moroccan home cooking and modern kitchen life. This is the book that established her as one of the most exciting voices in Moroccan food writing.

Why Start Here

This is Benkabbou’s first and most essential book. It opens with the building blocks of Moroccan cooking: ras el hanout, preserved lemons, harissa, chermoula, and Moroccan mint tea. Once you have those foundations, the recipes that follow make intuitive sense. Tagines, couscous, soups, salads, kebabs, and pastries are all covered with clear instructions and beautiful photography.

The recipes are written for home cooks who may never have worked with Moroccan flavors before. Ingredient lists are manageable, techniques are explained without jargon, and most dishes can be completed without specialty equipment. Benkabbou also includes creative modern twists that show how Moroccan flavors work in contemporary contexts.

What to Expect

A beautifully photographed cookbook at 224 pages. The tone is warm and personal, with Benkabbou sharing stories from her Moroccan childhood alongside the recipes. Difficulty is low to moderate, with most recipes suitable for weeknight cooking. A confident, inviting first step into Moroccan cuisine.