North African

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

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

Here's an easy spice rub that adds lots of flavor but not fat. It's also great with salmon or fresh tuna steaks.

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.

Can be prepared in 45 minutes or less.

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.

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.

This dish is even better served over couscous.

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.

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.

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.

Can be prepared in 45 minutes or less.

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."

(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.

This fragrant stew is great over couscous.

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

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.