Moroccan Orange and Cinnamon Salad
Cold orange rounds dusted with cinnamon and scented with orange blossom water, the standing dessert of Moroccan tables.
Photo : Horacio Cambeiro · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
- Slice both ends off each orange so it stands flat on the board.
- Run the knife down the curve to take off the peel and pith in one pass. Work your way around.
- Lay the orange on its side and cut it into 5 mm rounds. Save the juice that runs onto the board.
- Arrange the rounds in overlapping layers on a flat dish.
- Spoon over the saved juice and the orange blossom water. Dust with icing sugar, then with cinnamon shaken through a small sieve.
- Cut the dates into strips and scatter them over the oranges with the almonds.
- Chill for 30 minutes and tear the mint over the top just before serving.
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.
