Ramadan

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.

Wonton wrappers are used for these samosas instead of traditional pastry dough. Betelnut Pejiu Wu in San Francisco serves them with a tropical chutney.

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

Active time: 30 min Start to finish: 1 1/4 hr Savory pastries are a popular element of Turkish cuisine, with a seemingly endless number of shapes and fillings. These little rolls are called sigara böregi, or pastry cigars, because of their shape.

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

Active time: 10 min Start to finish: 15 min

Here is a sensational layering of cake and toffee sauce that's served warm, accompanied by whipped cream or crème fraîche.

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.

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.

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.

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.

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

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.