London-based chef Nargisse Benkabbou is set to release her second cookbook, *Madaq*, in 2026, showcasing the rich and nuanced flavors of Moroccan cuisine. The title, which means "flavour" in Moroccan Arabic, reflects Benkabbou’s central culinary philosophy: that every dish should evoke a sensory experience.

Benkabbou, whose parents emigrated from Fez, Morocco, in the 1970s, was born and raised in Brussels. She credits her family's Moroccan heritage for instilling in her an early appreciation for food as a cultural connector. However, it was after relocating to London more than 15 years ago that she pursued cooking professionally. Initially moving to the U.K. to study public policy following a stint in Paris, Benkabbou was drawn to the city’s diverse food scene and ultimately enrolled in cooking school. She describes this period as pivotal, marking the moment she fully committed to a career centered on food.

Her first cookbook, *Casablanca*, published in 2018, explored traditional Moroccan dishes, while *Madaq* grew from a desire to broaden the conversation around the country’s cuisine. The project began to take shape in 2019, with Benkabbou emphasizing accessibility and flavor as guiding principles. “I want to focus on the flavour and accessibility,” she said, explaining that Moroccan flavors should be approachable and enjoyable for a wide audience.

The book features a mix of classic Moroccan dishes and innovative recipes that blend traditional spices with global culinary influences. Examples include an artichoke and pea tagine pasta and ras el hanout mushroom tacos—dishes that retain the distinct, aromatic essence of Morocco while inviting experimentation.

Benkabbou intends *Madaq* to appeal both to newcomers curious about Moroccan food and to members of the diaspora. For the latter, she aims to inspire pride and a fresh perspective on their culinary heritage, encouraging readers to embrace their roots expansively rather than relegate themselves to conventional family recipes. “Sometimes it’s also good to broaden our horizons,” she said. “Why not put a Moroccan spice blend on a taco?”

Flavour, she stresses, is central not only to her cooking but to Moroccan culture as a whole. Whether a simple tomato salad or a roasted eggplant dish, food is meant to provoke feeling and connection. Through *Madaq*, Benkabbou seeks to make these flavors accessible and evocative, inviting a broader audience to engage with the depth and diversity of Moroccan cuisine.