Oven Bake

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

Leftovers of this moist and flavorful meat loaf make great sandwiches.

The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia. Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."

(PALOMBO CON PESTO TRAPANESE) Here shark and pesto are teamed up in a great entrée. Offer it with the excellent dry white wine, Nozze d'Oro from Regaleali, the star of the Sicilian wine industry.

Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.

Cava, Spain's sparkling wine, is readily available at supermarkets and liquor stores.

Can be prepared in 45 minutes or less.

Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini slices for a colorful presentation. Can be prepared in 45 minutes or less.

Offer this elegant dish with a sauté of vegetables.

Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.