Moroccan

Goes great with: Couscous flavored with chopped mint, toasted slivered almonds, and grated lemon peel. What to drink: Australian Shiraz or red Faugères from the Languedoc in France.

The spicy North African condiment called harissa is often mixed with olives or served with salads, couscous, or tagines — meat or poultry stews.

Can be prepared in 45 minutes or less.

A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.

This fragrant stew is great over couscous.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

Roast some cherry tomatoes and eggplant cubes alongside the lamb, and perk up instant couscous with fresh herbs for an easy addition. To complete the dinner, top poached or canned apricot halves with vanilla yogurt and chopped pistachios.

Can be prepared in 45 minutes or less.

Since this exotic dish has a very flavorful sauce, serve it with couscous or rice.

This dish is even better served over couscous.

Mrouzia Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry — this version has much less butter and less intense spicing than the original. Active time: 20 min Start to finish: 3 hr

Start marinating the chicken four to six hours ahead. Pour frosty Pilsners or a chilled Chenin Blanc.

Kathy Lee, Valley Center, Calif.
If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use.

Chinese bean thread noodles (also called cellophane noodles) are often used in Moroccan dishes, like this starter. Their use stems from the influence of a small Vietnamese community in North Africa.

This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment for Shrimp Phyllo Purses with Tomato Chermoula Sauce.

This poultry dish features many of the flavors of the classic Moroccan dish b'stilla but is much easier to make.

This recipe is an accompaniment for Moroccan Lamb Kebabs.