These Moroccan semolina flatbreads are called harcha, and are usually served for breakfast or tea time. Jam, cream cheese and honey are popular accompaniments.

This Harcha Recipe is a bit rich in that it calls for a generous amount of butter. This adds a lot of flavor to a bread that might otherwise be bland, and I find them especially delicious served hot off the griddle.

"Thank you, Mommy! Thank you, Mommy!" You'd think my kids had spotted a chocolate cake on the table, but in fact they were excited to see I'd prepared an easy Moroccan salad made with grated carrots, oranges, orange flower water and lemon juice. Navel oranges are in season, and it was the first time I'd made the salad this winter.

Moroccan Carrot and Orange Salad is delicious, nutritious and � due to its juicy, sweet taste � appealing to kids. It's also versatile since it can be served as a starter, accompaniment, or refreshing follow-up to a main course. In warmer months I like this salad chilled, but this time of year I serve it at room temperature.

For best results, use a fine grater for the carrots, and when peeling the oranges, scrape off as much of the orange's white pith as possible. I find a serrated knife works best both for removing the pith and cutting the oranges into bite-size pieces.

Chicken Bastilla is a classic Moroccan dish that's earned quite a bit of culinary fame due to its fantastic blend of flavors and appealing textures. Sweet, spicy, tender and crunchy is one way to describe bastilla, which is made by layering savory saffron chicken, spicy omelet stuffing and ground fried almonds within a flaky, paper-thin pastry shell.

Not all Moroccan women know how to make bastilla, and even fewer excel at it. The ones who do are often called upon by friends and family to help prepare it for special occasions.

An outstanding bastilla isn't particularly difficult to make, but it is time-consuming. Fortunately, it can be prepared and assembled a day or more in advance, and then frozen until baking time. Try this authentic Chicken Bastilla Recipe for a truly fabulous and special dish.

This is another delicious Moroccan dish I prepare while fava beans are in season. As long as I've shelled the fava beans and cleaned the artichoke hearts in advance � I often do this on shopping day and store the beans and artichoke hearts in the freezer � I find that Tagine of Fava Beans and Artichokes is a quick, easy meal to throw together.

This particular recipe, and many other "tagines" as well, are often prepared in a pressure cooker. This speeds up the cooking time considerably. An alternative method would be to use a small stock pot or Dutch oven, in which case cooking times would be doubled.

I always use fresh fava beans and artichoke hearts, but you can substitute frozen. If you've never worked with fresh artichokes, be sure to see How to Clean Artichoke Bottoms and Hearts.