Cold orange rounds dusted with cinnamon and scented with orange blossom water, the standing dessert of Moroccan tables.
AI-generated image, not a photograph of the dish
Orange blossom water comes from distilling the flowers of the bigarade, the bitter orange grown for its scent rather than its fruit. Two spoonfuls is the limit: past that, the dessert tastes of soap.
An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.
Cut both ends first so the fruit sits flat, then run the knife down the curve, taking off the peel and white pith in one pass. Work over a board to catch the juice, which then becomes part of the dressing.
No, two spoonfuls is the limit: beyond that the dessert quickly tastes soapy. It is distilled from the flowers of the bitter orange tree, grown for its fragrance, and it is highly concentrated.
Yes, half an hour of chilling is even built in so the flavours spread. Add the torn mint only just before serving, though, as it darkens quickly once it meets the acidic juice.
What Morocco, Algeria and Tunisia share — semolina, pulses, olive oil — and how their everyday dishes stand up perfectly well without meat.
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