For this traditional appetizer the vegetables can be served chopped or very briefly processed in a food processor or blender to make a chunky dip. Either way, serve it with warm, fresh pita bread.

Ingredients

• 2 large onions, sliced into thick rounds
• 2 red bell peppers
• 4 medium tomatoes
• 1 small hot pepper, such as serrano
• 1 (7-ounce) can tuna, packed in water
• 2 ounces crumbled feta cheese
• 2 hard boiled eggs, chopped
• Salt and freshly ground black pepper, to taste
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon fresh oregano

Instructions

Over the flame of your gas range, under a broiler, or on a grill, cook the onions until the edges char slightly and the onions soften. Transfer the onions to a plate to cool.

Over the flame, char the bell peppers, tomatoes and hot pepper until dark and blistered. Place them in a bowl and cover with a dish towel for 10 minutes. When cool enough to handle, remove the stems, seeds, and charred skin, then dice. Dice the onion.

Place the vegetables on a flat serving platter and top with the tuna, feta and hard-boiled eggs. Sprinkle with salt and pepper.

In a small bowl, stir together the lemon juice, olive oil and oregano and pour it over the platter.

This salad travels well and can be made a day ahead. If you refrigerate it overnight, bring it to room temperature before serving.

Ingredients

• 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
• 3 tablespoons olive oil
• 2 1/4 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup water
• 3 tablespoons white wine vinegar
• Salt and freshly ground black pepper, to taste
• 1/3 cup chopped cilantro leaves

Instructions

Cook the carrots in salted boiling water until they are crisp tender, about 8 minutes. Drain well.

Add the olive oil to a large skillet over medium heat. Add the cumin and cayenne and heat until aromatic, about 1 minute. Add the carrots, 1/2 cup water and vinegar. Simmer over medium heat until the liquid is absorbed, stirring often, about 5 minutes. Remove from heat. Cool. Mix in cilantro and season with salt and pepper.

A typical North African spice merchant can carry up to 200 different spices and herbs, so it’s no wonder that there is a mind-boggling number of these blends.

Ingredients

caraway seeds, cumin seeds, coriander seeds,cardamom seeds

Instructions

This intriguing dish violates at least two laws most people have concerning steak: never season it heavily and never fry it in a pan. But since the taste of this steak is so remarkable, we’ll forget the rules. Three varieties of pepper are recommended, but it works just fine with just coarsely crushed black peppercorns. Varying the hot sauce used can produce peppered steaks with intriguingly different flavors. Also, experiment by using brown, red, or rose peppercorns. Wrap the black peppercorns in a cloth and crush them in a mortar with a pestle. Grinding them in a peppermill makes the pepper too fine.

Ingredients

• 2 tablespoons black peppercorns, crushed

• 1 tablespoon white pepper powder

• 1 tablespoon green peppercorns, crushed in a bowl with a spoon

• 1 teaspoon hot pepper sauce

• 1 teaspoon salt

• 4 aged and marbled sirloin steaks, at least 1 inch thick

• 4 tablespoons butter

• 1/4 cup Worcestershire sauce

• 1/4 cup brandy

Instructions

Coat both sides of the steaks with the crushed peppercorns and the white pepper. Press the pepper into the steak with a blunt instrument and leave the steaks out, uncovered, at room temperature, for at least one hour.

Sprinkle the salt in a large skillet and heat until the salt begins to turn brown. Sear the steaks on each side quickly. Add the butter and cook the steaks for one minute on each side. Add the Worcestershire sauce and the hot sauce and cook another 1 to 3 minutes per side, depending on the thickness of the steaks and the doneness desired. Pour the brandy over the steaks, wait 10 seconds, and then set aflame. When the flame goes out, remove the steaks to a serving platter. Reduce the remaining liquid in the skillet and serve it over the steaks. Ideally, the steaks should be served medium rare.

Variation: For a heavier sauce, add 1/4 cup cream after removing the steaks.