North African

This classic Somali stew is great for a crowd and packs a big flavor punch, thanks to the xawaash spice mix, a classic Somali spice blend, which lends a warm, peppery flavor.

Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Make a big batch of these spicy herbed meatballs and stash them in your freezer. That way, you’ll always have the building blocks for an easy weeknight dinner on hand.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew. Serve with polenta or a grain salad and then nextover remaining lamb into sandwiches the next day.

Radiating the aromas of toasted cumin and coriander, and spiked with the salty-sour pucker of cured lemons and olives, this chicken stew produces a heady effect. If you can’t find preserved lemons in your local food markets (high-end stores usually stock them), you can order them or make them yourself.

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Dukkah, an Egyptian nut and spice mix, creates a deeply flavorful crust for salmon fillets when tossed with puffed amaranth.

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

This couscous salad is just right for a late summer barbecue.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.

During the developing and testing process for this book, this dish became Hubby's new favorite. Totally unexpected—I was sure he'd steal a line from the kids and say, "Thank you anyway, but this is not my taste." (We taught them to say that instead of "Ooo, yick!") It's just not the usual stuff and spices he goes for, but apparently the combination was soooo his taste. And mine, too. It's one of those winner recipes that will make you dance around your kitchen. You may hug me now.

We use a slow cooker with a browning option to crisp the chicken skin for this Moroccan-flavored dish. The stew is great on its own but couscous would be an easy and fitting side dish.