About This Dish
The simplest and perhaps most refreshing salad in the entire Moroccan repertoire. Juicy orange slices are arranged on a plate and dusted with ground cinnamon, then drizzled with orange blossom water. That is it — three ingredients that create a salad of extraordinary elegance. Served as a palate cleanser between courses, as a light dessert after a heavy meal, or as part of the salad spread, this dish appears at virtually every Moroccan celebration. The combination of sweet citrus and warm cinnamon is quintessentially Moroccan and has been served this way for centuries.
Ingredients
- 4 Naval oranges, large
- 1 tsp Ground cinnamon
- 1 tbsp Orange blossom water
- 1 tsp Powdered sugar (optional)
- for garnish Fresh mint leaves
Instructions
- 1
Peel oranges completely, removing all white pith.
- 2
Slice into thin rounds. Arrange on a plate.
- 3
Sprinkle with cinnamon and optional powdered sugar.
- 4
Drizzle with orange blossom water.
- 5
Garnish with fresh mint leaves. Chill before serving.
Tips & Tricks
- Use the juiciest, sweetest oranges you can find — Moroccan navel oranges are ideal.
- Remove all the white pith — it adds bitterness.
- Chill for 30 minutes before serving for the best experience.