Moroccan

This fragrant stew is great over couscous.

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.

Since this exotic dish has a very flavorful sauce, serve it with couscous or rice.

This soup hails from Morocco.

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

This recipe is just one of the countless ways to use preserved lemons.

These flavors and aromas transport me to Marrakesh, where our friend Latif, son of the late imam of the great mosque there, guided us through the bustling and mysterious spice markets. Here's how I've recaptured the memory: a boned leg of lamb is stuffed with intensely flavored dried apricots, high in beta-carotene and potassium, then rubbed with aromatic cumin. Buy your cumin from a Middle Eastern market or spice store for the most flavorful results.

This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment for Shrimp Phyllo Purses with Tomato Chermoula Sauce.

Pairing citrus fruit with olives is a time-honored Moroccan tradition. While most versions of this salad call for oranges, tangerines make a sweet substitute.

This recipe is an accompaniment for Moroccan Lamb Kebabs.

We've substituted Cornish game hens (which are much easier to find) for the squab used at Gary Danko in San Francisco. At the restaurant, the squab is stuffed with a mixed-grain pilaf. We suggest serving this with couscous or rice pilaf.

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

For a great one-dish meal, serve this rich stew over rice. If you want to make it even more authentic, use couscous, a small grain-shaped pasta that is often found in North African and Middle Eastern cooking. It's available at many supermarkets and specialty foods stores.

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

For some appropriate side dishes, dress shredded carrots with a cumin, cilantro and lemon vinaigrette, and add almonds and raisins to couscous. Top it all off with pistachio ice cream and mint tea.

The quinces in this stew are not combined with sugar and therefore will not change color. They require only 45 minutes of cooking time to become tender. This flavorful dish is even better when made a day ahead.

The popular North African chili paste known as harissa is featured in a braised-chicken dish from Laura Dewell, chef-owner of Pirosmani restaurant in Seattle.

This version of a tagine, the classic Moroccan stew, calls for dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.