The Global Table
O, The Oprah Magazine | From the August 2005 issue of O, The Oprah Magazine
This North African country's cooking features exotic spices, such as star anise and clove, typically associated with desserts.
Signature style: Dishes often mix savory with sweet, like chicken b'stilla (shredded chicken with onions and almonds wrapped in a sugar-and-cinnamon-dusted pastry) or lamb and apricot tagine (stew cooked in a ceramic dish).
It's everywhere: Lamb is the meat of choice, served roasted or as a skewered sausage-shaped meatball called kefta.
Insider info: Because Moroccan food is traditionally eaten with the thumb and first two fingers of the right hand (and yes, even meatballs may be eaten this way), your meal could start and end with a wet towel.
Try these recipes: