Ramadan

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

This recipe can be prepared in 45 minutes or less.

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

Can be prepared in 45 minutes or less.

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

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.

Use brown sugar to mimic the sweetness of soft white sandwich bread.

Sweetened with dates and boosted with coffee, this fruity smoothie gets its creamy texture from a simple trick: puréeing the dates before adding the frozen fruit.

Everything you love about the diner classic, complete with oil-packed tuna, crunchy celery, red onion and capers for bite, and your favorite well-melting cheese.

Your favorite new breakfast on the run has plenty of melty cheese and spice.

Sponge cake takes a bath in sweet saffron-infused milk, emerges sunshine-yellow and ready to feed a crowd.

These adorable East African doughnuts are fluffy, chewy, and doused in cardamom syrup. No kneading or shaping required.

All the flavors of meaty Afghan mantu in a streamlined pasta dish.

The beloved snack of mangoes with lime and chili powder, reimagined as a sunny drink.

Shawarma spices aren’t just for chicken and meat.

Crunchy, creamy, and chewy, this salad is a textural masterpiece.