African

This recipe is an accompaniment for Moroccan Lamb Kebabs.

Known as salade méchouia, this is the most popular salad in Tunisia. Although it is lovely as a first course, it also makes a good light lunch. Serve it with bread.

The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia. Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."

In this interesting Tunisian specialty called farka, the semolina grains take a sweet turn. It is enjoyed as a breakfast dish or afternoon snack, rather than an after-dinner dessert.

(Moroccan Chicken, Chick-Pea, and Lentil Soup) A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.

Called om Ali, which means "mother of Ali," this slightly sticky and unusual dessert flavored with orange flower water is currently the most popular pudding in Egypt. In the villages it is made with bread, while in the cities a more sophisticated version is made with phyllo pastry. Orange flower water is a flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets nationwide.

The bread, the lamb and the charmoula--a spicy mix of red bell pepper, onion, cilantro and spices--combine beautifully in this bread from executive chef Rafih Benjelloun of Imperial Fez restaurant in Atlanta.

Can be prepared in 45 minutes or less.

This recipe is just one of the countless ways to use preserved lemons.

Teamed with meats of all kinds in Moroccan cooking, dried fruits and honey impart flavor and sweetness to the sauce in this rich stew. Serve it with a Cabernet Sauvignon.

I lived in the Canary Islands for ten years and am reminded in a small way of that happy time whenever I make my former neighbor's spicy potatoes (tradition has it that the real thing is cooked in sea water). I hope that you will enjoy them--they go wonderfully well with grilled fish and meat. Can be prepared in 45 minutes or less.

Pairing citrus fruit with olives is a time-honored Moroccan tradition. While most versions of this salad call for oranges, tangerines make a sweet substitute.

This soup hails from Morocco.

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country's cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine, can be bitter; use fresh lemon juice in that case.

This recipe makes more charmoula — a Moroccan herb and spice paste — than you'll need. You can use the leftover to rub on chicken or salmon before grilling. Active time: 30 min Start to finish: 1 hr

Bobotie In the popular South African dish known as bobotie, leftover lamb or beef is minced and combined with bread and spices and baked for awhile before being covered with a custard and baked again. It is generally served in squares or wedges. We have substituted kaffir lime leaves for the lemon leaves called for in the original and used ground meat instead of minced.

This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She serves them with lemon and harissa paste, available at Middle Eastern Markets.

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

These flavors and aromas transport me to Marrakesh, where our friend Latif, son of the late imam of the great mosque there, guided us through the bustling and mysterious spice markets. Here's how I've recaptured the memory: a boned leg of lamb is stuffed with intensely flavored dried apricots, high in beta-carotene and potassium, then rubbed with aromatic cumin. Buy your cumin from a Middle Eastern market or spice store for the most flavorful results.