Moroccan

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

Ras-El-Hanout This vibrant spice blend makes an excellent addition to lamb burgers or roasted chicken. Store in an airtight container in a cool, dark, dry place.

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

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.

This recipe can be prepared in 45 minutes or less.

This dish is delicious over couscous, which will absorb the flavorful broth.

This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it's done in the oven—a great, no-fuss way to cook a slew of vegetables.

A hearty Moroccan-style one-dish meal.

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.

The Centre de Formation en Restauration Traditionnelle, a government-sponsored cooking school in Rabat, is dedicated to preserving the art of traditional Moroccan gastronomy. The students, all young women, will go on to staff Morocco's embassies and consulates around the world. This classic tagine recipe, given to me by the Centre's former director, Monsieur Tamer, is part of the school's delectable curriculum.

Preserved lemons, sold ready-made in Moroccan souks, are essential to that country's cuisine. The peel, pulp, and juice squeezed from the lemons can all be used. Sometimes, however, the juice and preserving brine can be bitter; use fresh lemon juice in that case.

This Moroccan-style dipping sauce would also be delicious on grilled chicken or fish. Active time: 20 min Start to finish: 1 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.