Recipes By Nargisse Benkabbou
57 recipes found
Moroccan Nachos
This Moroccan twist on the much-loved appetizer features kefta, a ground beef (or lamb) mixture seasoned with parsley, cilantro, mint, paprika and cumin, and a spicy-sweet harissa salsa. Both give these nachos an unusual kick that’s as festive as it is comforting. Creamy guacamole, bright with lemon zest and juice, balances everything out. To save time, cook the kefta mixture and prepare the salsa in advance. Using a combination of fresh and canned tomatoes creates a not-too-runny and not-too-chunky consistency that’s ideal for drizzling over a tray of nachos. That said, feel free to swap the fresh tomatoes for half a 14-ounce can crushed tomatoes or vice versa.
Harissa and Miso Spaghetti
In this recipe, harissa and miso turn spaghetti into a comforting meal reminiscent of carbonara. Together, these two condiments bring sweetness, a touch of heat and just enough umami to call for a second serving. The bread crumbs are optional but they are totally recommended; they can be prepared in advance and kept for two days in a sealed container.
Loubia (White Bean and Tomato Stew)
This simple, yet hearty, vegetarian Moroccan stew is just as nourishing as it is comforting. White beans, onions and tomatoes simmer with paprika, ginger and turmeric, infusing the buttery white beans with sweet and earthy flavors. The optional parsley-vinegar oil adds a tangy kick that beautifully complements the fragrant beans. Typically, this stew is enjoyed on its own with plenty of bread and olive oil, but you could also serve it as a hearty breakfast with fried eggs and toast, or for lunch or dinner alongside grilled meat or roast chicken. It’s the kind of meal that you can make on a Sunday that will keep you full and satisfied all week long.
Roasted Cauliflower With Sweet Chermoula and Yogurt
Chermoula is a common Moroccan marinade traditionally used to season dishes such as roasted vegetables and fish. This is a sweeter version of the sauce with extra lemon juice and honey to bring out the nuances of the herbs and spices. Serve this dish as a main with flatbread or as a side with roasted chicken or a grilled steak. Make a large batch of the sweet chermoula and keep it in the fridge for up to 3 days. You can use it to season roasted vegetables, cooked proteins and drizzle over salads or grain bowls.
Chicken M’Hammer
M'hammer is a classic way of preparing tagine in Morocco in which roasted chicken legs are doused in a savory and lightly sweet sauce made of onions, paprika, cumin and turmeric. M’hammer, which means both reddish and grilled in Moroccan, refers to the ingredients as well as the way the dish is cooked. A generous amount of paprika is used in the marinade, giving it a brownish red color, and the chicken legs are cooked in the sauce, then charred under the broiler. Keep in mind that the color of your sauce will vary depending on the provenance and freshness of your spices. Serve this tagine with your side of choice: Bread would be the most traditional way to enjoy this deeply comforting dish, but couscous, rice or steamed greens would also work beautifully.
Tfaya Baked Chicken
This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized onions, raisins and spices, and here those ingredients are used to create a comforting meal that requires only 10 minutes of preparation time.
Msemen (Moroccan Flatbreads)
The Moroccan pan-fried flatbread known as msemen is usually eaten for breakfast and teatime. The process of flattening and rolling the dough might seem intimidating, but these layered breads are actually not complicated or very time-consuming to make. Serve them warm or at room temperature with anything you fancy. To enjoy them sweet, eat with melted butter and honey, or go the savory route with ricotta and olive oil.
Mrouzia Lamb Shanks
This recipe for mrouzia, a Moroccan tagine of lamb shanks with a syrupy sauce made with onions, ras el hanout, honey and raisins, is adapted from “Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018). This centuries-old dish has been around so long that traditional recipes call for large amounts of animal fat and honey, which were needed to preserve the meat before the invention of modern refrigeration. Mrouzia is usually served to celebrate Eid al-Adha (also known as Eid el-Kabir), or other special occasions. Enjoy with fluffy couscous or plenty of crusty bread.
Taktouka With Burrata and Lime-Parsley Oil
Taktouka is a Moroccan cooked salad traditionally made of bell peppers simmered in a tomato sauce that’s seasoned with sweet paprika and cumin. The end result is a lightly fragrant and flavorful dish that is typically served with plenty of bread. Here, it is also served with burrata. Although the addition of the creamy cheese is not traditional, it makes taktouka a complete vegetarian meal. The optional addition of lime-parsley oil adds a touch of acidity and freshness.