Ramadan

In Indonesia, the term sambal encompasses a wide range of condiments and side dishes. Our version gets its sweet and spicy flavor from pineapple and chiles. Active time: 35 min Start to finish: 50 min

Aam Lassi I guarantee that even if you think you don't like yogurt you will love this shake. Combined with mangoes and blended until frothy, lassi is always refreshing, not just at mealtime. The bubbly froth subsides when lassi stands awhile, so whip it again in the blender or whisk it just before serving.

Active time: 1 1/2 hr Start to finish: 3 1/2 hr This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients. One, the granular pasta called couscous, is now commonplace in supermarkets across America. The other, dried rose petals, is available by mail order.

This little sweetmeat is very popular throughout the Middle East. The Turkish term for the confection, rahat lokum, literally means "throat's ease."

Thakkali Rasam We liked this soup on its own, but in India it is frequently served over rice and topped with a spoonful of warm ghee.

Hummus, a dip/spread traditional in many Middle Eastern countries, is usually made with chick-peas (garbanzo beans), but we use white beans for a change of pace. It is delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower and green beans.

(Haj Pesteh) Peeling the pistachios really enhances the green color of these cookies—pistachio skins can be dark purple and may muddy the resulting color. Active time: 1 1/2 hr Start to finish: 2 1/2 hr

In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes.

A growing interest in Middle Eastern food, spurred most likely by the vegetarian movement, brought tabbouleh to the attention of many Americans. It was often served as a side dish at health food restaurants.

These creamy custards feature the flavors of chai, a spiced tea that's enhanced with cinnamon, cloves, cardamom, and ginger.

Not only is the yogurt marinade an excellent tenderizer, but it imparts a nice, mild tang as well. Begin marinating the chicken one day in advance.

Glutinous rice is distinctively aromatic and appealingly chewy. Before being steamed, it requires at least 3 hours of soaking (overnight is fine, too).