Nargisse Benkabbou shares two recipes from her new cookbook, Madaq, that bring the vibrant flavors of Morocco to your table. The first is a twist on a classic artichoke and pea tagine, turned into a pasta dish with preserved lemon and olives. The second is a showstopping ras el hanout lamb shoulder méchoui, slow-roasted until tender and served with a pistachio and apricot salsa.
Artichoke and Pea Tagine Pasta
This dish takes the traditional m'qualli seasoning—garlic, ground ginger, and turmeric—and pairs it with artichokes, peas, and olives. The preserved lemon adds a briny touch, while tinned artichokes and frozen peas make it accessible year-round.
Prep time: 10 minutes. Cook time: 45 minutes. Serves: 4-6.
Ingredients
- 80ml olive oil, plus extra to serve
- 1 large onion, peeled and thinly sliced
- 5 garlic cloves, peeled and minced
- 1½ tsp ground turmeric
- 1½ tsp ground ginger
- 300ml vegetable stock
- 35g flat-leaf parsley, finely chopped
- Salt and a pinch of sugar
- 340g spaghetti or other pasta
- 2 × 400g tins artichoke hearts, drained and quartered
- 170g frozen peas
- 140g pitted kalamata olives, quartered
- 1-2 tbsp preserved lemon, finely chopped
- 30g grated parmesan or vegetarian alternative
Method
- Heat olive oil in a large frying pan over medium heat. Add onions, garlic, turmeric, and ginger; cook for 3-4 minutes until fragrant. Add stock, parsley, 1 tsp salt, ¼ tsp pepper, and sugar; bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes, stirring occasionally.
- Meanwhile, cook pasta in salted boiling water until almost al dente. Reserve 240ml pasta water, then drain.
- Five minutes before pasta is ready, uncover the sauce, increase heat to medium-low, and stir in artichokes, peas, olives, and 1 tbsp preserved lemon. Cook until peas are tender.
- Return drained pasta to the pot, add sauce, and stir. Cook on low heat, adding reserved pasta water as needed to loosen. Adjust seasoning with more salt or preserved lemon. Serve with olive oil and parmesan.
Ras el Hanout Lamb Shoulder Méchoui with Pistachio and Apricot Salsa
This succulent lamb shoulder is infused with homemade ras el hanout and slow-cooked until falling off the bone. The fruity salsa adds a bright contrast. Serve with couscous, roast potatoes, or bread.
Prep time: 15 minutes. Cook time: 4 hours 30 minutes. Rest time: 20 minutes. Serves: 6-8.
Ingredients
For the ras el hanout (makes 50g):
- 1 tbsp turmeric, ginger, sweet paprika, cumin, ground coriander
- 2 tsp ground allspice
- 1 tsp cinnamon, cardamom
- 10 gratings fresh nutmeg or ½ tsp ground
- ½ tsp ground cloves, black pepper
- 1 tbsp dried rose petals (optional)
For the lamb:
- 2kg bone-in lamb shoulder
- 3 medium onions, peeled and quartered
- 3 tbsp olive oil
- 5 garlic cloves, minced
- 1½ tbsp ras el hanout
- 1¼ tsp fine sea salt
- ½ tsp black pepper
- 120-180ml chicken or vegetable stock
For the salsa:
- 1 small red onion, finely chopped
- 100g shelled pistachios, chopped
- 120g dried apricots, finely chopped
- 25g fresh coriander, chopped
- 4 tbsp olive oil
- 2 tbsp white-wine vinegar
- ½ tsp salt
- ½ tsp black pepper
Method
- Preheat oven to 180°C (160°C fan)/350°F/gas 4. Combine all ras el hanout spices and rose petals in an airtight container. Pat lamb dry and pierce flesh all over about 20 times.
- Arrange onions in a roasting tin; place lamb on top. Mix olive oil, garlic, ras el hanout, salt, and pepper; pour over lamb, rubbing into incisions. Keep fat-side up. Add stock to 5mm depth; cover tightly with foil. Roast for 3.5-4 hours, basting hourly, until tender. Remove foil; roast 35-45 minutes more until skin is crisp and meat falls off the bone. Rest 20 minutes under foil.
- Meanwhile, combine all salsa ingredients; adjust seasoning. Carve lamb and serve with onions, pan juices, and salsa.
These recipes are edited extracts from Madaq: Simple Everyday Recipes with the Flavours of Morocco by Nargisse Benkabbou, published by Quadrille at £28.
