Ramadan

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

Active time: 30 min Start to finish: 2 1/2 hr

Fine bulgur might seem like a specialty ingredient, but it is actually in most supermarkets under the name Near East Taboule Wheat Salad Mix — just toss away the seasoning packet.

The Moroccan theme continues with this delicious salad and the vegetable kebabs .

A cold couscous salad and steamed carrots sprinkled with mint would be lovely alongside. Finish with baklava.

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

We seasoned this salad — based on the Middle Eastern bread salad called fattoush — with za'atar, a mixture of salt, sumac, sesame, and thyme.

Here's a hot Indian meal interpreted as an exotic and refreshing meatless salad.

In India, chicken is one of the most popular foods cooked in the tandoor, the ubiquitous clay oven. The secret to the bird's distinctive taste and tender texture is a yogurt marinade enhanced with spices. Here we pour one over chicken breasts, which are cooked on a grill. The chicken is served on toasted bread spread with a mayonnaise spiked with mint, cilantro and chili, flavors common in Indian relishes. Try to find Indian beer such as Taj Mahal or Kingfisher to go along with the meal. Offer fresh mangoes for dessert.

Can be prepared in 45 minutes or less.

Robert Colombi of Paris, France, writes: "My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years. As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married. I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family." Reminiscent of lightly fried pita bread, this rustic treat is good for breakfast. It is named after the first inhabitants of North Africa.

Khoresht Gheimeh This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter). Active time: 30 min Start to finish: 2 hr

Susan Richardson of Edina, Minnesota, writes: "My mother worked full-time when I was growing up, so as the oldest daughter in a family of six children, I did a lot of cooking. From the time I was seven years old, my mom taught me how to cook and bake — salad, bread, vegetables, and dessert were pretty much part of every dinner. Even today, I make it a point to prepare and eat dinner with my two teenage children. Though we're very busy, we'll never abandon our dinner ritual. It's the time when we can talk and reconnect."

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

This unusual Iranian stew is served hot at the table from the casserole in which it has been cooked. The lid is lifted, and the delicious aromas of rich tender lamb, fresh herbs, spinach and beans fill the room. Serve with rice or orzo.

The hens should marinate at least 12 hours, so begin preparing a day before serving.